Aunt Linda’s Carrot Cake Cupcakes Directions:
Preheat oven to 350°F (175°C) and lightly coat a 12-cup standard metal muffin tin with nonstick spray.
Finely grate peeled carrots until you have 1 1/2 cups.
In a medium bowl whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
In a large bowl whisk eggs until lightly beaten, then whisk in oil, milk, and vanilla until smooth.
Add dry ingredients to wet ingredients and stir just until no dry flour remains.
Fold in grated carrots evenly throughout the thick batter.
Divide batter evenly into 12 muffin cups, filling each about 3/4 full.
Bake on the center rack for 20 minutes until domed and a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then loosen edges with a thin knife and remove from the tin.
WW Points Calculation
Gold Medal All-Purpose Flour (1 1/2 cups / 180g) – 18.00
Great Value Granulated Sugar (3/4 cup) – 24.00
Great Value Light Brown Sugar (1/2 cup) – 16.00
Clabber Girl Baking Powder – 0.00
Arm & Hammer Baking Soda – 0.00
McCormick Ground Cinnamon, McCormick Ground Nutmeg, Morton Fine Salt – 0.00
Eggs (2 large) – 0.00
Great Value Canola Oil (1/2 cup) – 48.00
Great Value 2% Milk (1/4 cup) – 1.00
McCormick Pure Vanilla Extract (1 tsp) – 0.00
Fresh Carrots (1 1/2 cups) – 0.00
Great Value Nonstick Cooking Spray – 0.00
Points Information:
Total Points: 107.00
Servings: 12 cupcakes (standard muffin size, about 2 1/2 inches wide each)
Points per serving: 8.92
Nutrition Information
Calories: 290
Fat: 14g
Protein: 3g
Carbohydrates: 39g
Sugar: 24g
Sodium: 180mg
I'm waiting for your comments! Enjoy!
