RECIPE: Carrot Cake Cupcakes

Can ya tell we like cupcakes over here? 😜 Last week we made sprinkle cupcakes and this week it’s carrot cake!! We’ve got Teddy & Olivia in the kitchen this time and they’re making the recipe from scratch. Check out the video tutorial above and keep scrolling for the list of ingredients and directions!

INGREDIENTS

  • 1 1/4 cup flour

  • 1/2 cup sugar

  • 3/4 tsp baking soda

  • 1/2 tsp baking powder

  • 1/2 tsp salt

  • 1 tsp cinnamon

  • 3/4 cup oil (replace with unsweetened apple sauce for healthy alternative)

  • 2 large eggs

  • 1 1/2 tsp vanilla extract

  • 1/2 cup light brown sugar

  • 2 tbsp of milk 

  • 1 1/2 cup grated carrots

  • Icing: cream cheese or butter

DIRECTIONS

  1. Preheat oven to 350°F.

  2. In a large mixing bowl, combine all ingredients and thoroughly mix together.

  3. Butter the cupcake tin. Hack: put a plastic Ziploc bag over your hand, take some butter and spread it all over the cupcake slots.

  4. Pour the batter into each cupcake slot, filling about halfway so they don’t rise over.

  5. Put cupcake tin in oven and bake for about 20 minutes.

  6. Once cooled, use cream cheese or butter as icing (or keep them plain) and enjoy!!

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