I found this recipe for moist and fluffy carrot cake cupcakes from SugarSpunRun.com. You can use regular sized or jumbo-sized muffin tins. If making jumbo-sized, be sure to double this recipe. This serves 12. Be sure to check out the recipe for the Whipped Cream Cheese Frosting
Preheat oven to 350 degrees F. Line 12 count muffin pan with paper liners. In one bowl, mix all the dry ingredients including flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
In a second bowl, beat all the wet ingredients including oil, eggs, vanilla and milk. Beat in all the dry ingredients into the bowl with the wet ingredients. Stir in the carrots and nuts.
Evenly divide the batter into all 12 muffin cups about ¾ way full. Bake for 20 minutes or until a toothpick comes out clean. Completely cool and frost.
Place little candied carrots and more chopped nuts on top. Until ready to serve, store in the refrigerator in a covered container. The cupcakes can also be frozen in an airtight container.
Ingredients
Directions
Preheat oven to 350 degrees F. Line 12 count muffin pan with paper liners. In one bowl, mix all the dry ingredients including flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg.
In a second bowl, beat all the wet ingredients including oil, eggs, vanilla and milk. Beat in all the dry ingredients into the bowl with the wet ingredients. Stir in the carrots and nuts.
Evenly divide the batter into all 12 muffin cups about ¾ way full. Bake for 20 minutes or until a toothpick comes out clean. Completely cool and frost.
Place little candied carrots and more chopped nuts on top. Until ready to serve, store in the refrigerator in a covered container. The cupcakes can also be frozen in an airtight container.