Carrot Cupcakes

Name: Carrot Cupcakes
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 35
Cuisine: American
Ingredients: 1 teaspoon baking powder; 237 milliliters firmly packed light brown sugar; 473 milliliters grated carrots (about 4 medium); 1 teaspoon cinnamon; 170 grams cream cheese, at room temperature; 2 larges eggs; 315 milliliters all-purpose flour; 2 Tbsps honey; 59 milliliters milk; 0 teaspoons salt; 8 Tbsps (1 stick) unsalted butter, at room temperature; 118 milliliters chopped walnuts, optional

Carrot Cupcakes

The recipe Carrot Cupcakes could satisfy your American craving in about 35 minutes. This recipe serves 35. One portion of this dish contains approximately 2g of protein, 6g of fat, and It is a good option if you're following a vegetarian diet. A mixture of baking powder, cinnamon, carrots, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.

Equipment you will use

Muffin Tray

Oven

Whisk eggs and milk in a measuring cup. In a medium bowl, whisk flour, baking powder, cinnamon and salt.

Ingredients you will need

Baking Powder

Cinnamon

All Purpose Flour

Egg

Milk

Salt

Equipment you will use

Measuring Cup

Whisk

Bowl

In a large bowl, using an electric mixer on medium-high speed, beat butter and brown sugar until fluffy, about 3 minutes. Scrape down sides of bowl. Reduce mixer speed to medium-low, beat in half of egg mixture, then half of flour mixture, beating well after each addition and scraping sides of bowl when necessary.

Ingredients you will need

Brown Sugar