This is the same recipe I used for the carrot cake a few posts back. The only change I made was letting the batter sit for about 15 minutes before pouring it into the baking cups. It allowed the oil to soak in and the carrots to soften more. The recipe made about 2 dozen cupcakes but left a lot of leftover frosting! The cupcakes are so moist, they started to pull away from the paper as soon as I took them out of the pan to cool.
I added candied walnuts to the top. My friend Ariel gave me this recipe.
1 cup walnuts
4 tablespoons Earth Balance Butter
a splash of vanilla
a sprinkle of salt
1/2 cup brown sugar
Mix and bake for about 10 minutes at 350.
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