Opis
Carrot cake cupcakes topped with cream cheese frosting.
Składniki
Skala
- 1 cup all-purpose flour
- 1 cup grated carrots
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 cup chopped walnuts (optional)
Instrukcje
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a bowl, mix the flour, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk together the sugars, oil, eggs, and vanilla extract.
- Combine the wet and dry ingredients until just mixed.
- Fold in the grated carrots and walnuts if using.
- Pour the batter into the cupcake liners, filling them about 2/3 full.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let the cupcakes cool completely before frosting.
Uwagi
- Store cupcakes in an airtight container.
- These cupcakes can be made a day in advance.
- Substitute applesauce for oil for a lighter version.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 20 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: American
Zasilanie
- Wielkość porcji: 1 cupcake
- Kalorie: 250
- Cukier: 20g
- Sód: 200mg
- Kwasy: 12g
- Nasycony tłuszcz: 2g
- Tłuszcze Nienasycone: 8g
- Tłuszcze trans: 0g
- Węglowodany: 33g
- Włókno: 1g
- Białko: 3g
- Cholesterol: 40mg
Słowa kluczowe: carrot cake cupcakes, cream cheese frosting