Carrot Cake Cupcakes

• porcje: 12 servings
• czas aktywny: 25 minutes
• całkowity czas: 45 minutes

Składniki

1 ¼ cups all-purpose flour

½ cup granulated sugar

½ cup light brown sugar packed

¾ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon cinnamon

¼ teaspoon nutmeg

¾ cups avocado, vegetable, or canola oil

2 large eggs (room temperature)

1 ½ teaspoons vanilla extract

2 Tablespoons milk

1 ½ cups grated carrots

½ cup chopped walnuts or pecans, optional

1 batch Cream Cheese Frosting

Wskazówki

Preheat oven to 350F (175C) and line a 12-count muffin pans with paper liners.

In the bowl of a stand mixer (or in a large bowl using an electric mixer), 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 (if using). and stir until combined.

Evenly divide batter into cupcake liners, filling each ⅔-¾ of the way full. Transfer to oven and bake on 350F (175C) 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 before decorating with cream cheese frosting*.

Wartości Odżywcze

• Wielkość Porcji: 1 cupcake (without frost
• Kalorie: 219 kcal
• Tłuszcz Całkowity: 15 g
• Tłuszcz Nasycony: 1 g
• Cholesterol: 31 mg
• Sód: 179 mg
• Węglowodany Całkowite: 19 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 9 g
• Białko: 2 g