The best delicious Carrot Cake Cupcakes recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Carrot Cake Cupcakes recipe today!
Hello my friends, this Carrot Cake Cupcakes recipe will not disappoint, I promise! Made with simple ingredients, our Carrot Cake Cupcakes is amazingly delicious, and addictive, everyone will be asking for more Carrot Cake Cupcakes.
What Makes This Carrot Cake Cupcakes Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Carrot Cake Cupcakes.
Ready to make this Carrot Cake Cupcakes Recipe? Let’s do it!
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1 3/4 c Flour
2 ts Baking powder
1 ts Baking soda
1 1/2 ts Cinnamon
1/2 ts Freshly grated nutmeg
3/4 ts Salt
4 Eggs
1 1/2 c Sugar
1/2 c Packed dark brown sugar
1 ts Vanilla
1 c Vegetable oil
2 tb Orange juice
3 c Carrots; grated
1/2 c Finely chopped walnuts
1/2 c Semisweet chocolate chip
-morsels
Preheat the oven to 375 degrees and line 2 muffin pans with cupcake liners.
In a bowl, sift together the flour, baking powder, baking soda, cinnamon,
nutmeg and salt. In a mixing bowl, beat the eggs at medium speed until
blended. Gradually beat in the granulated sugar and the dark brown sugar.
Add the vanilla, vegetable oil and orange juice and mix until combined and
smooth. On low speed mix in one-third of the flour mixture. Scrape down the
sides as necessary. Continue to add the flour mixture in thirds until just
smooth. Fold in the grated carrots, walnuts and chocolate morsels. Fill the
muffin cups about two-thirds full and bake 18 to 20 minutes or until a
toothpick inserted in the center comes out clean. Cool on a wire rack for
15 to 20 minutes and remove from muffin tins. Frost with Cream Cheese
Frosting.
Yield: 1 1/2 to 2 dozen cupcakes
Yields
1 Servings
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