Carrot Cupcakes

• 1 cup flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 12 teaspoon cinnamon
• 14 teaspoon salt
• 1 egg (at room temp)
• 1 egg white (at room temp)
• 13 cup vegetable oil
• 8 ounces carrots (about 3 medium, peeled and coarsely shredded)
• 3 cups vanilla buttercream frosting (see Vanilla Buttercream)

1. Preheat oven to 350.
2. Line a muffin tin with paper liners, set aside.
3. Using an electric mixer, combine dry ingredients.
4. Beat in the eggs, oil and carrots.
5. Spoon batter into prepared cups.
6. Bake for 25 minutes.
7. Let pan cool.
8. Frost with buttercream frosting.

flour, sugar, baking powder, baking soda, cinnamon, salt, egg, egg, vegetable oil, carrots, vanilla buttercream frosting

Taken from www.food.com/recipe/carrot-cupcakes-189040 (may not work)