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CARROT CAKE CUPCAKES
CARROT CAKE CUPCAKES are the perfect Springtime treat. Serve them as an Easter breakfast or dessert.
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Servings: 12
Calories: 264kcal
Equipment
Ingredients
- ½ cup salted butter
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 2 large eggs
- 1 cup whole milk
- 2 cups white flour
- ½ tsp baking powder
- 2 tsp cinnamon
- 2 large carrots peeled and shredded (about 1 cup)
Instructions
- Preheat the oven to 350ºF.
- Use an electric hand mixer to cream the butter and sugars together until fluffy.
- Add the eggs and milk to the creamed sugar - mix.
- Whisk flour and baking powder together. Add the wet batter - whisk the ingredients together until the flour is fully incorporated into the batter.
- Gently fold the shredded carrots into the batter with a spatula or large spoon.
- Fill a cupcake tin with liners and distribute the batter evenly between all the liners. Bake the cupcakes for 20 minutes or until centers are cooked through. Allow to cool for 20 minutes before frosting.
- Top with your favorite frosting - CREAM CHEESE FROSTING
Nutrition
Serving: 1g | Calories: 264kcal | Carbohydrates: 42g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 53mg | Sodium: 110mg | Fiber: 1g | Sugar: 25g
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