Carrot Cupcakes

Name: Carrot Cupcakes
Ingredients: 2 cups white 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

12 ingredients

4 steps

Ingredients

2 cups white 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

Directions

1

Preheat oven to 300 degrees F (150 degrees C). Grease or line 12 muffin cups with paper liners.
2

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.
3

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.
4

Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 17 minutes.