hi everyone! i made a mistake. the recepie for carrots andorange cupcakes i am going to use calls for creaming eggs and sugar . what i did i measured all the dry ingredients and mix them together, and here is my mistake, i mixed the flour with the sugar instead of creaming it with the eggs. i am not sure if this will interfere with a perfect cupcake. please help! thank you!! 

It should still turn out fine ;)

yes i agree if it's for family no worries but if it's for a paying client i'd do it over

I think it will turn out OK. Another way of mixing cakes is using "reverse creaming" and when you do that, you mix all the powders together (flour and sugar) and then add the butter to it, then the liquids (eggs with buttermilk, milk, etc.) in 3 parts...until all mixed.

As in this cake:

http://sweetapolita.com/2011/05/vanilla-buttermilk-cake-with-instant-fudge-frosting/

The effect of creaming sugar and butter is aeration in the butter.  The air pockets create rise.  

alternately the two step method can be used to mix batter.  I use this method almost exclusively.  In two step, the dry ingredients are sifted throughly together, then mixed with the butter.  The wet ingredients are then added .  Personally, I don't add my eggs in with the other wet ingredients  rather, I add in 2 additions after the wet ingredients.  But in standard two step, all wet ingredients are whisked together, then added at once.

honestly you can even mix the wet ingredients first, then add dry  in the past week, I've baked 6 cakes.  Three I mixed wet first; all had same rise.

the key to two step is the leavening.  Absent the creaming, rise relies more on leavening agents, so bit more is required.  

thank you very much !! i appreciate all your answers. it is for family but still i want it to come good. i am relieved that i don't have to throw it away. thank you all and have a great day. great site, great people as always