Carrot Cupcakes

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.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 374 Calories

Ingredients

• 2 eggs
• 2 cups all-purpose flour
• 2 cups white sugar
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup butter, softened
• 1 teaspoon baking powder
• ½ cup milk
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ cup finely chopped walnuts
• 1 cup finely grated carrots

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 4

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