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My review
Kid-Friendly Carrot Cupcakes
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Erin Lombard
"I wanted to create a delicious muffin my kids would eat. This recipe turned out to be the perfect combination that my whole family loves!"
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Ingredients
45 m servings 170Original recipe yields 18 servings (18 cupcakes)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C). Line an 18-cup muffin tin with paper liners.
- Mix eggs, applesauce, coconut oil, and honey together in a large bowl. Stir in brown sugar and white sugar. Mix in flour, baking powder, baking soda, nutmeg, and cinnamon slowly. Roll in carrots, walnuts, and raisins. Fill each muffin cup 3/4-full with batter.
- Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 25 to 30 minutes.
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Footnotes
- Cook's Note:
- Use any of your favorite nuts.