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Carrot Cupcakes Recipe & Video
Ingredients
  • subheading: Carrot Cupcakes:
  • 1 ⅓ cups (175 grams) all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup (120 ml) walnuts, chopped
  • 2 large eggs
  • ⅔ cup (135 grams) granulated white sugar
  • ⅔ cup (160 ml) vegetable, safflower, corn, or canola oil
  • ½ teaspoon pure vanilla extract
  • ⅔ cup (160 ml) unsweetened applesauce (or grated apple or crushed pineapple)
  • 1 ⅓ cups (320 ml) finely grated raw carrots (about ½ lbs. (225 grams) carrots)
  • subheading: Cream Cheese Frosting:
  • ¼ cup (55 grams) butter, room temperature
  • 4 ounces (115 grams) cream cheese, room temperature
  • 2 ¼ cups (250 grams) confectioners' (powdered or icing) sugar, sifted
  • ½ teaspoon pure vanilla extract
Steps
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