Carrot Raisin Cupcakes
Carrot Raisin Cupcakes recipe
Yield
12 servingsPrep
15 minCook
25 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
cinnamon
ground |
|
| 1 | teaspoon |
nutmeg
ground |
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ¾ | cup |
brown sugar
packed |
*
|
| 2 | large |
eggs
beaten |
|
| ½ | cup |
vegetable oil
|
|
| ½ | cup |
milk
|
|
| 2 | cups |
carrots
shredded |
|
| ½ | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
cinnamon
ground |
|
| 5 | ml |
nutmeg
ground |
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 177 | ml |
brown sugar
packed |
*
|
| 2 | large |
eggs
beaten |
|
| 118 | ml |
vegetable oil
|
|
| 118 | ml |
milk
|
|
| 473 | ml |
carrots
shredded |
|
| 118 | ml |
raisins, seedless
|
|
Directions
Preheat oven to 400℉ (200℃).
Place baking cups on cookie sheet, set aside.
In large bowl, combine flour, cinnamon, nutmeg, baking powder and salt.
Add brown sugar, eggs, vegetable oil and milk; stir just until dry ingredients are moistened.
Stir in carrots and raisins.
Spoon batter into bake cups, filling ¾ full. Bake until toothpick inserted in center comes out clean, 20 to 25 minutes.
Cool 5 minutes, remove from pan.
Frost cupcakes if needed.
