Carrot Cake Cupcakes
These carrot cupcakes are made with pureed carrots, resulting in a moist cake with a smooth texture. Enjoy the warm flavors of carrots and cinnamon in this sweet treat.
Ingredients
- 1 3/4 c carrot puree (16 ounces)
- 2 large eggs at room temperature
- 1 c vegetable oil
- 2 1/4 c all-purpose flour (270 grams)
- 1 1/2 c granulated sugar (300 grams)
- 1/4 c vanilla or white chocolate instant Jello pudding
- 2 Tb maple syrup
- 1 Tb Karo syrup
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
Instructions
- Preheat the oven to 300° degrees Ferinheit, and line a cupcake pan with cupcake liners.
- In a large bowl, sift and mix the dry ingredients together. In a separate mixing bowl, combine all the wet ingredients.
- Pour the wet ingredients into the dry and mix just until combined. Do not overmix!
- If using regular cupcake liners, use a 1/4 cup measure to scoop batter into the liners. If you are using the tulip liners, use a 1/3rd cup measure for a bigger, taller cupcake.
- Normally, this will make 22-24 cupcakes, but the tulip liners will make around 13-14 cupcakes.
- Place in the preheated oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean with no crumbs.
- Remove from the oven and place on a cooling rack immediately until cool before frosting. Store in an airtight container in the refrigerator for up to a week.