Wednesday, September 02, 2015

Carrot Cake Cupcakes

Carrot Cake Cupcakes


  • 1½ cups all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 2 tsp. Simple Indulgence Cinnamon-Vanilla
  • 1 cup sugar
  • ¾ cup oil
  • 2 large eggs
  • ¼ cup buttermilk
  • 1½ cups grated carrot (about 3)
  • Garnish: 1 tub prepared cream cheese frosting


  1. Preheat oven to 350 degrees F/ 175 degrees C.
  2. In a Mix-N-Stor Plus Pitcher, whisk flour, baking powder, baking soda, salt, sugar and Simple Indulgence Cinnamon-Vanilla.
  3. Measure oil, eggs and buttermilk in a Quick Shake Container; replace seal and shake well to mix. Add to flour mixture and blend in carrots with Saucy Silicone Spatula until well combined.
  4. Divide batter among muffin cups, filling two-thirds full. Bake until golden brown or until a toothpick inserted into center of cupcake comes out clean, 20-25 minutes.
  5. Transfer cupcakes to a wire rack to cool completely before frosting with prepared cream cheese frosting. Sprinkle additional Simple Indulgence Cinnamon-Vanilla over frosted cupcakes.
  6. Store in refrigerator.
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