🫙 From the Spice Rack
Carrot Raisin Cupcakes
12 Reynolds Baker's Choice Foil Bake cups 2 cups flour 2 teaspoons ground cinnamn 1 teaspoon ground nutmeg 1 teaspoon baking powder 1/2 teaspoon salt 3/4 cup packed brown sugar 2 e...
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Ingredients8 items
Ingredients
- 12reynolds baker's choice foil bake cups
- 2cups flour
- 2teaspoons ground cinnamn
- 1teaspoonground nutmeg
- 1teaspoonbaking powder
- 1/2teaspoonsalt
- 3/4cuppacked brown sugar
- 2eggs -- beaten
Directions
- 1
12 Reynolds Baker's Choice Foil Bake cups 2 cups flour 2 teaspoons ground cinnamn 1 teaspoon ground nutmeg 1 teaspoon baking powder 1/2 teas
- 2
Bake these carrot cupcakes and wrap individually in Reynolds Plastic Wrap
- 3
Preheat oven to 400 degrees F
- 4
Place Reynolds Baker's Choice Foil Bake Cups on cookie sheet
- 5
set aside
- 6
In large bowl, combine flour, cinnamon, nutmeg, baking powder and salt
- 7
Add brown sugar, eggs, vegetable oil and milk
- 8
stir just until dry ingredients are moistened