1-Getting started: Getting started with carrot cupcakes is as easy as preheating your oven, and we’ll walk you through each step based on the provided directions. Begin by setting your oven to 350°F (175°C) and lining a 12-count muffin pan with paper liners to avoid any sticking. This simple prep sets the stage for delicious results.

2-Mix dry ingredients and wet ingredients: In a large bowl, whisk together the dry ingredients: 1 ¼ cups (157 g) all-purpose flour, ½ cup (100 g) granulated sugar, ½ cup (100 g) light brown sugar (packed), ¾ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, and ¼ teaspoon nutmeg until they’re evenly mixed. Next, stir in ¾ cups (180 ml) of your chosen oil to blend everything smoothly. Add the 2 large eggs one at a time, scraping down the sides after each, and beat until well combined for that fluffy texture.

3-Mixing and Baking Steps: Stir in 1 ½ teaspoons vanilla extract and 2 tablespoons milk to enhance the flavor. Fold in 1 ½ cups (170 g) grated carrots and the ½ cup (60 g) chopped walnuts or pecans if you’re using them, making sure everything is evenly distributed. Divide the batter into the cupcake liners, filling each about two-thirds to three-quarters full to allow for rising.

4-Baking and cooling: Bake at 350°F (175°C) for 20 minutes, or until a toothpick comes out clean or with moist crumbs. Let the cupcakes cool in the pan for 5 minutes, then move them to a rack to cool completely before frosting. For more baking inspiration, visit our mini earl grey honey scones recipe, which offers another quick treat option.