Carrot Cupcakes

Name: Carrot Cupcakes
Ingredients: 1 cup flour; 1 cup sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 1 egg plus 1 egg white, at room temperature; 1/3 cup vegetable oil; 8 ounces carrots (about 3 medium), peeled and coarsely shredded; 3 cups Vanilla Buttercream

10 ingredients

4 steps

Ingredients

1 cup flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 egg plus 1 egg white, at room temperature
1/3 cup vegetable oil
8 ounces carrots (about 3 medium), peeled and coarsely shredded
3 cups Vanilla Buttercream

Directions

1

Preheat oven to 350°F. Line a muffin tin with paper liners; set aside.
2

Using an electric mixer, combine dry ingredients. Beat in eggs, oil and carrots.
3

Spoon batter into prepared cups. Bake for 25 minutes. Let pan cool.
4

Frost with buttercream and decorate as desired.