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Carrot Cupcakes

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Ingredients

1 cup flour

1 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

1 egg plus 1 egg white, at room temperature

1/3 cup vegetable oil

8 ounces carrots (about 3 medium), peeled and coarsely shredded

3 cups Vanilla Buttercream

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