Moist and rich carrot cupcake recipe
Ingredients:
2 cups finely grated carrots
2 large eggs
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 cup vegetable oil
1/2 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla extract
Instructions:
Preheat the oven to 350°F (175°C). Line a 14-cup muffin tin with paper liners or lightly grease it.
Mix dry ingredients: In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Mix wet ingredients: In a separate bowl, whisk together the eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract.
Combine: Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
Add carrots and extras: Fold in the grated carrots.
Scoop the batter: Divide the batter evenly into the muffin cups, filling each about 2/3 of the way full.
Bake: Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool: Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
