These moist and flavorful cupcakes are packed with fresh carrots, warm spices, and a hint of citrus.
- Grate the carrots finely to ensure they cook evenly and blend well into the batter.
- Don’t overmix the batter once you add the dry ingredients; this will help keep the cupcakes light and fluffy.
- For added flavor, you can fold in some chopped walnuts or raisins into the batter before baking.
- Ensure your eggs and orange juice are at room temperature to help the batter mix more smoothly.
- Let the cupcakes cool completely before frosting, if you choose to add a topping.
With these Carrot Cupcakes, you’ll have a delicious and festive dessert that’s sure to be a hit with kids and adults alike. Follow the recipe and tips, and you'll get perfect cupcakes every time. Enjoy the baking process and the delightful results!
Nutrition Facts | |
---|---|
Serving Size | 210 grams |
Energy | |
Calories 400kcal | 20% |
Protein | |
Protein 11g | 7% |
Carbohydrates | |
Carbohydrates 80g | 23% |
Fiber 3.08g | 8% |
Sugar 40g | 40% |
Fat | |
Fat 44g | 52% |
Saturated 7g | 23% |
Cholesterol 140mg | - |
Vitamins | |
Vitamin A 310ug | 35% |
Choline 120mg | 22% |
Vitamin B1 0.21mg | 17% |
Vitamin B2 0.16mg | 13% |
Vitamin B3 1.16mg | 7% |
Vitamin B6 0.09mg | 5% |
Vitamin B9 45ug | 11% |
Vitamin B12 0.34ug | 14% |
Vitamin C 6mg | 6% |
Vitamin E 0.60mg | 4% |
Vitamin K 4.52ug | 4% |
Minerals | |
Calcium, Ca 80mg | 6% |
Copper, Cu 0.15mg | 17% |
Iron, Fe 1.63mg | 15% |
Magnesium, Mg 33mg | 8% |
Phosphorus, P 150mg | 12% |
Potassium, K 300mg | 9% |
Selenium, Se 20ug | 38% |
Sodium, Na 300mg | 20% |
Zinc, Zn 1.11mg | 10% |
Water | |
Water 70g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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