Carrot Cupcakes

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Ingredients Butter Sugar Eggs Milk Carrots Flour Spices Baking Powder

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Start by combining flour, baking powder, cinnamon, nutmeg, and salt in a large bowl. Set the bowl aside.

Next, cream together the sugar and butter until smooth. Add in the eggs, milk, and vanilla extract.

Add shredded carrots and gently fold them in until they are evenly distributed throughout the cupcake batter.

Scoop batter into muffin cups until they are each filled ⅔ of the way full.

Bake the cupcakes in the preheated oven for 20-24 minutes or until a toothpick can be cleanly removed from the center of one.

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Top with cream cheese frosting or not - your choice.

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