Carrot Cake Cupcakes/span>
Ingredients:
- 1¼ cups flour
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ¾ tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- 1 tsp. cinnamon
- ¼ tsp. nutmeg
- ¾ cup vegetable or canola oil
- 2 large eggs, room temperature
- 1 ½ tsp. vanilla extract
- 2 tbsp. milk
- 1½ cups grated carrots
- ½ cup chopped walnuts or pecans, optional
- 1 batch cream cheese frosting (recipe below)
Directions:
- Preheat oven to 350 F and line a 12-count muffin pan with paper liners.
- In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, cinnamon and nutmeg.
- Stir in oil. Add eggs, one at a time, pausing to scrape down sides of the bowl after each addition. Beat until well-combined.
- Stir in vanilla extract and milk. Add carrots and nuts and stir until combined.
- Evenly divide batter into cupcake liners, filling each about 2/3 full.
- Bake at 350 F for 20 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Allow to cool in the baking tin for 5 minutes before carefully removing to a cooling rack to cool completely.
- Frost with cream cheese frosting.
