5. Make the Batter
Pour the dry ingredients into the wet ingredients.
Stir gently using a wooden spoon or spatula until just combined. The batter will be thick.
Do not overmix—this keeps the cupcakes soft and tender.
6. Fold in the Carrots
Dairy & Eggs
Add the grated carrots and gently fold them into the batter until evenly distributed.
7. Fill the Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
This allows room for the cupcakes to rise into beautiful domed tops.
8. Bake
Place the muffin tin on the center oven rack.
Fruits & Vegetables
Bake for 18–22 minutes, or until:
The tops are lightly golden
The centers spring back when touched
A toothpick inserted comes out clean or with moist crumbs
