Ingredients
Scale
- 1 1/2 cups grated carrots
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 3/4 cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat oven to 350°F (175°C). Line muffin tin with paper liners.
- In a bowl, sift together flour, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk oil, sugars, eggs, and vanilla until smooth.
- Gradually add dry ingredients, alternating with buttermilk. Fold in grated carrots.
- Divide batter evenly into liners and bake for 20-25 minutes or until a toothpick comes out clean.
- Cool cupcakes completely and decorate with cream cheese frosting and bunny-themed toppings.
Notes
- You can add chopped nuts or raisins for extra texture.
- Use freshly grated carrots for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 220 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
