🥕 Carrot Cake Cupcakes | Soft, Moist & Loaded With Flavor! 🧁 скачать в хорошем качестве

🥕 Carrot Cake Cupcakes | Soft, Moist & Loaded With Flavor! 🧁

📌 Connect with us on Facebook Join Masters of the Griddleverse on Facebook for exclusive content, recipe updates, and all things griddle cooking. 🔗   / mastersofthegriddleverse   📦 Support the Channel If you’d like to help support Masters of the Griddleverse, take a look at our Amazon Wishlist. Everything listed is used to improve our cooking videos and bring you even better content. Thank you for being part of the journey! 🔗 https://www.amazon.com/hz/wishlist/ls... Welcome back to the channel! Today we’re making homemade carrot cake cupcakes that are unbelievably moist, perfectly spiced, and topped with a smooth cream cheese frosting. This recipe is simple, delicious, and guaranteed to be a hit with friends, family, or anyone who loves classic desserts made from scratch! 👨‍🍳 In This Video, You’ll See: ✔️ How to mix the perfect carrot cake batter ✔️ Tips for keeping cupcakes extra moist ✔️ The best spice combo for rich flavor 🛒 Ingredients Featured: Fresh grated carrots Flour, sugar & warm spices Eggs and oil for that signature soft texture Optional: chopped nuts, raisins, crushed pineapple 📌 Don’t forget to LIKE the video, COMMENT your favorite cupcake flavor, and SUBSCRIBE for more delicious recipes every week! 👉 Stay Connected: Subscribe: ‪@MastersoftheGriddleverse‬ Recipe: Ingredients: 1c White Sugar 2/3c Vegetable Oil 2 Large Eggs, beaten 1 1/2c All Purpose Flour 2 tsp Baking Powder 1 tsp Baking Soda 1 tsp Ground Cinnamon ½ tsp Salt 1c Finely Grated Carrot 1c Crushed Pineapple, drained (optional) 1 tsp Vanilla 1. Preheat your oven to 375 degrees. Line a 12-muffin tin with liners 2. Stir sugar, oil, and eggs together in a large mixing bowl until well combined. 3. In a separate bowl, whisk flour, baking powder, baking soda, cinnamon, and salt. 4. Stir flour mixture into the egg mixture until thoroughly moistened. Mix in carrot, pineapple, and vanilla. 5. Pour batter into muffin liners, filling them about ¾ full. 6. Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes. Set aside to cool completely. 7. Once at room temperature, frost with either homemade frosting, or your favorite from the store. 8. Eat and enjoy!!