The Best Nutella Carrot Cupcakes-The Golden Recipe

Instructions

1. Preheat oven to 350 F.
2. Line a muffin tin with cupcake wrappers.
3. In a bowl #1 combine 2 1/2 cups flour, 2 tsp baking powder, 1 TBSP cinnamon, 1/2 tsp salt and 1/2 tsp nutmeg.
4. Set aside.
5. In the bowl of a stand mixer fitted with the paddle attachment, mix together 1/2 cup white sugar, 1 cup brown sugar and 1 cup oil.
6. Add 4 eggs, 1/2 TBSP vanilla and 1 cup sour cream and beat together until creamy.
7. Gradually add the flour mixture to the stand mixer and beat just until combined.
8. Stir in 2 1/2 cups shredded carrots and 1 1/4 cup finely chopped walnuts.
9. Fill the cupcake wrappers 2/3 full with the batter.
10. Bake for about 20 minutes or until toothpick inserted comes out clean. (start checking after 15 minutes)
11. Cool it.
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13. Frosting
14. Beat 2/3 cup heavy cream for about 3 minutes.
15. Add 3 cups Nutella and mix until combined.
16. Cover it with plastic wrap and keep in the fridge.
17. The Nutella frosting can be made a day ahead.
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19. Frost the cooled cupcakes and decorate.
20. Store any leftovers in an airtight container in the fridge.
21. Enjoy.