Carrot Cupcakes

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Nutritional Information

Amount per serving
  • Calories: 408
  • Fat: 26g
  • Saturated fat: 13g
  • Protein: 3g
  • Carbohydrate: 43g
  • Fiber: 1g
  • Cholesterol: 70mg
  • Sodium: 220mg


  • 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


  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.
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