Carrot Cupcakes
These easy carrot cupcakes are made from scratch using fresh carrots and all-natural ingredients.
Servings: 12
Calories: 239kcal
Equipment
- muffin pan
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ cup unsalted butter softened
- 1 cup sugar
- 2 large eggs
- ¾ cup whole milk
- 1 ½ teaspoons vanilla extract
- 1 ½ cups shredded carrots
Instructions
- Preheat oven to 350° Fahrenheit. Line a muffin pan with cupcake liners.
- Combine flour, baking powder, salt, cinnamon, and nutmeg. Set the flour mixture aside.
- Cream sugar and butter together in a large bowl until smooth. Add eggs, milk, and vanilla extract and beat until the ingredients are homogenous and the eggs are fully incorporated.
- Add the flour mixture to the butter mixture and whisk until no dry clumps of flour remain.
- Fold shredded carrots into the cupcake batter. Try to make sure that they are evenly distributed throughout the batter.
- Fill prepared muffin tins ⅔ full with cupcake batter.
- Bake for 20-24 minutes or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool completely before icing, about 15 minutes.
Video
Notes
Nutrition information is for 1 cupcake without icing/frosting.
Nutrition
Serving: 1cupcake | Calories: 239kcal | Carbohydrates: 35g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 225mg | Potassium: 127mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2980IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg