Carrot Cake Cupcakes

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Why you'll love it

What you need:

Wet Ingredients

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Dry Ingredients

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Combine

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Bake & Frost

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Be sure to tag us on social @TheCheeseKnees_ if you make this recipe!

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Carrot Cake Cupcakes

Why you'll love it

These are the perfect spring dessert! They're moist, perfectly spiced and have a dollop of cream cheese frosting in each bite.

What you need:

all-purpose flour sugar light brown sugar baking soda & powder ground cinnamon ground nutmeg avocado oil eggs applesauce milk vanilla extract shredded carrots

Wet Ingredients

First, in a medium bowl add oil, eggs, applesauce, milk, and vanilla. Use a hand mixer to mix to combine.

1

Dry Ingredients

Next, in a large mixing bowl add flour, sugars, baking soda, baking powder, salt, cinnamon, and nutmeg and stir. Set aside.

2

Combine

Slowly add the wet mixture to the dry mixture and stir until combined using a spatula until combined. Lastly, stir in the shredded carrot.

3

Bake & Frost

Next, scoop the batter into muffin tins and bake at 350ºF for 20-25 min. Allow the cupcakes to cool completely before icing them. Enjoy!

4

Be sure to tag us on social @TheCheeseKnees_ if you make this recipe!

enjoy!