CARROT GINGER CUPCAKES

CARROT GINGER CUPCAKES image

Yield 12 cupcakes

Number Of Ingredients 12

2/3 cup toasted pecan halves, finely chopped
6 carrots, peeled and finely grated (1 3/4 cups)
2 large eggs, room temperature
1 tsp. vanilla extract
1 1/3 cups sugar
1 cup vegetable oil
2 tsp. finely grated ginger
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon

Steps:

Preheat oven to 350 F. Line a 12-cup muffin tin with liners. Whisk together carrots, eggs, buttermilk, vanilla, sugar, vegetable oil, and ginger in a large bowl until well combined. In a medium bowl, whisk together flour baking powder, baking soda, salt, and cinnamon. Fold dry ingredients into carrot mixture until just combined. Fold in toasted pecans. Fill each cupcake liner to top. Bake, rotating pan halfway through baking time, until a cake tester inserted into center comes out clean, 20-25 minutes. Let cool in pan for 10 minutes, then remove to cool completely.

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