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Whole Wheat Carrot Cupcakes

Whole Wheat Carrot Cupcakes

Jennifer Pullman
5 from 5 votes
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Calories 0 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Nutrition

Calories: 0kcalCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
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