Try this Carrot Cupcakes recipe, or contribute your own.
Suggest a better description1. Preheat oven to 350F (175C) and line a 12-count muffin pans with paper liners.
2. In the bowl of a stand mixer (or in a large bowl using an electric mixer), whisk together flour, sugars, baking powder, baking soda, salt, cinnamon and nutmeg.
3. Stir in canola oil. Add eggs, one at a time, pausing to scrape down sides of the bowl after each addition. Beat until well-combined.
4. Stir in vanilla extract and milk.
5. Add carrots and nuts (if using). and stir until combined.
6. Evenly divide batter into cupcake liners, filling each 2/3-3/4 of the way full.
7. Transfer to oven and bake on 350F (175C) for 20 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs
8. Allow cupcakes to cool before frosting
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (451g) | ||
Recipe Makes: 1 | ||
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Calories: 1569 | ||
Calories from Fat: 1436 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 159.5g | 213 % | |
Saturated Fat 94.6g | 473 % | |
Monounsaturated Fat 43.8g | ||
Polyunsanturated Fat 8g | ||
Cholesterol 1216.7mg | 374 % | |
Sodium 1316.4mg | 45 % | |
Potassium 436.3mg | 11 % | |
Total Carbohydrate 8.1g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 6.6g | ||
Protein 29.1g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1569
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