Empty My Fridge
Carrot Cake Cupcakes Recipe
Ingredients
- Egg3
- Vegetable oil⅔ cups
- Sugar1 ½ cups
- Flour1 ½ cups
- Baking soda1 tsp
- Cinnamon1 tsp
- Salt½ tsp
- Carrot · shredded2 cups
- Cream cheese1
- Walnut · chopped¼ cups
- Butter1 stick
Instructions
- In a medium bowl, whisk together the eggs, oil and sugar.
- In a larger bowl, combine the flour, baking soda, cinnamon and salt.
- Add the shredded carrots and the wet mixture to the dry ingredients. Fold with a wooden spoon until just combined.
- Line a cupcake pan with liners and fill each liner two-thirds full using a cookie scoop or spoon.
- Bake at 180°C (350°F) for about 25 minutes, until the cupcakes lightly spring back when pressed in the centre. Cool in the pan for 5 minutes, then move to a wire rack to cool completely.
- Once cooled, pipe on the cream cheese frosting and top with the chopped walnuts.
Summarized from Recipes by Carina's video. Watch it for the details.
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