Carrot Cake Cupcakes Recipe

Introduction

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 2 large eggs
• 1/2 tsp vanilla extract
• 1 1/2 cups grated carrots

Instructions

1. Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, whisk together the oil and sugar until well combined. Add the eggs and vanilla extract and whisk until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in the grated carrots.
6. Divide the batter evenly among the prepared muffin cups.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes.
9. Transfer the cupcakes to a wire rack and let them cool completely.
10. Enjoy!

Nutrition

Each carrot cake cupcake contains approximately:

• Calories: 170
• Protein: 2g
• Fat: 9g
• Carbohydrates: 21g
• Sugar: 12g
• Fiber: 1g

Tips and Variations

Here are some tips and variations to help you make the perfect carrot cake cupcakes:

• To make these cupcakes even healthier, you can substitute the all-purpose flour with whole wheat flour or almond flour.
• If you want to make these cupcakes even more flavorful, you can add some chopped nuts, such as pecans or walnuts, to the batter.
• If you want to make these cupcakes more decadent, you can frost them with cream cheese frosting.
• If you want to make these cupcakes more festive, you can add some raisins or dried cranberries to the batter.
• You can store these cupcakes in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.

Conclusion