Carrot Cake Cupcakes @ Tupperware Recipe File
Home 18 December 2018
Carrot Cake Cupcakes

11/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. Simple Indulgence™ Cinnamon-Vanilla
1 cup sugar
3/4 cup oil
2 large eggs
1/4 cup buttermilk
11/2 cups grated carrot (about 3)


Preheat oven to 350°F/175ºC. In a Mix-N-Stor® Plus Pitcher, whisk flour, baking powder,
baking soda, salt, sugar and Simple Indulgence™ Cinnamon-Vanilla. 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.
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.
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. Store in refrigerator.

by Tupperware Recipe Handouts 8/1/08
No preview Available

No preview Available
Contact us about this recipe Contact us about this recipe
Tell a friend about this recipe Tell a friend about this recipe
Printer friendly version Printer friendly version

Back to Top

© 2006-2018 All Rights Reserved.