Carrot Cupcakes

Ingredients

• Servings: 12
• 2 cups sugar
• 1 cup butter, softened
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/4 cup finely chopped walnuts
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup milk
• 1 cup finely grated carrots

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• preheat oven to 300 degrees f (150 degrees c). grease or line 12 muffin cups with paper liners.
• beat sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in eggs, 1 at a time, beating until fully incorporated before adding the next egg. mix vanilla extract into creamed butter mixture.
• whisk flour, walnuts, cinnamon, baking powder, baking soda, and salt together in a bowl. mix 1/3 of the flour mixture into the creamed butter mixture until just combined; add 1/2 of the milk and mix until combined. stir 1/2 of the remaining flour mixture into the batter; add the remaining milk and mix until combined. mix the remaining flour mixture into the batter and fold in carrots. scoop batter into the prepared muffin cups.
• bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 17 minutes.