Whole Wheat Carrot Cupcakes
Jennifer Pullman
- 11/2 cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ⅛ teaspoon nutmeg
- ¼ cup melted butter
- ¾ cup maple syrup
- 2 eggs
- 1 teaspoon vanilla
- 1 ½ cups shredded carrot
- ½ cup chopped walnuts
Preheat oven to 375 degrees F.
In a mixing bowl combine butter and maple syrup.
Let butter cool for a few minutes.
Add in two eggs.
Add vanilla.
Stir in carrot.
In a separate bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Add in dry mixture in small batches.
Mix until combined.
Stir in walnuts.
Pour batter into lined muffin cups.
Bake for 20 minutes until a cake tester inserted into the center of a cupcake comes clean.
Calories: 0kcalCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg