Carrot Cupcakes

Carrot CupcakesRecipe
1 dozen

Cost per Serving:



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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


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

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

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

Frost with buttercream and decorate as desired.

Created date

June 2006

Nutritional Information

Calories 408
Fat 26 g
Satfat 13 g
Protein 3 g
Carbohydrate 43 g
Fiber 1 g
Cholesterol 70 mg
Sodium 220 mg