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Carrot Cupcakes Recipe

Recipe by: Bobbie Susan

"My family doesn't really like carrot cake but I love it. So I experimented with my own recipe and found that finely grinding walnuts in a coffee grinder made all the difference. Now we all can enjoy them. Top muffins with your favorite cream cheese frosting."

Directions
Ingredients
Nutrition

Directions

Prep20 m
Cook15 m
Ready In35 m

1Preheat oven to 300 degrees F (150 degrees C). Grease or line 12 muffin cups with paper liners.
2Beat 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.
3Whisk 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.
4Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 17 minutes.

Ingredients