Carrot Cupcakes

carrot cupcakes top carrot cupcakes


  1. 1 ½ cup, grated carrots
  2. 2 cups self raising flour
  3. ½ cup sugar
  4. ½ cup butter, room temperature
  5. 1/3 cup cooking oil
  6. 1/3 cup buttermilk
  7. 2 large eggs
  8. 1 teaspoon vanilla
  9. 1 teaspoon baking soda
  10. ½ teaspoon cinnamon
  11. ½ teaspoon nutmeg

carrot egg flour mix


  1. Preheat the oven at 180° Celsius.
  2. In a mixing bowl add all the dry ingredients (flour, sugar, baking soda, cinnamon, and nutmeg) and mix.
  3. In a separate bowl, add butter, cooking oil and sugar and mix.
  4. Add eggs, buttermilk and vanilla and whisk.
  5. Add half the flour mix and mix; add the remaining flour and mix.
  6. Fold in the carrots.
  7. Fill a lined muffin pan half way evenly with the batter.
  8. Bake for 25-30 minutes, after 20 minutes; reduce the heat to about 160° Celsius or when a toothpick inserted comes out clean.
  9. Remove from the oven a cool on wire rack.

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