Carrot Cake Cupcakes

I wanted to share a recipe that will lift us up during this #quarantine. Sadly we can't get together but that doesn't mean we can't enjoy a good treat.

Yield 24

Author Hedman Soto

Prep time

15 Min

Cook time

18 Min

Total time

33 Min

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Carrot Cake Cupcakes

Ingredients

• 1 Cup of grated Carrots
• 1 Egg
• 1 tsp Baking Soda
• 2 Cups of All-Purpose Flour
• 1/4 tsp Salt
• 1 tsp Vanilla Extract
• 1/2 Cup of Vegetable Oil
• 1 1/2 Cups of Sugar
• 2 tbsp. Milk
• Batch of Cream Cheese Icing

Instructions

1. Preheat the oven to 350 degrees Fahrenheit.
2. Prepare your muffin tin by lining either one standard 12-cup muffin tin or two 24-cup mini-muffin tins with cupcake liners.
3. In a medium-sized bowl, whisk together the flour, baking soda, and salt, then set the mixture aside.
4. In a separate bowl, combine the egg, sugar, and oil, stirring until fully combined.
5. Add the dry mixture to the wet mixture and stir until well combined.
6. Mix in the milk, vanilla, and grated carrots.
7. Evenly distribute the batter into the prepared muffin tin.
8. Bake the muffins in the preheated oven for 18 to 20 minutes if using a standard muffin tin, or 10 to 12 minutes if using mini-muffin tins.
9. Finally, decorate the muffins to your liking and enjoy! 💙

Nutrition Facts

Calories

132.42

Fat (grams)

4.91 g

Sat. Fat (grams)

0.79 g

Carbs (grams)

21.03 g

Fiber (grams)

0.43 g

Net carbs

20.6 g

Sugar (grams)

12.88 g

Protein (grams)

1.4 g

Sodium (milligrams)

83.85 mg

Cholesterol (grams)

6.97 mg

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