Carrot Cake Cupcakes With Cream Cheese Frosting:
Nutritious and Delicious! Carrot cake cupcakes with golden raisins and topped with cream cheese frosting - perfect treat for a birthday party or a bake sale or a 24Karat indulgent snack! These impressive goodies will deliver ooohhs and aaahhs every time.
Servings:
24
Time:
1 hour
BEST CARROT CAKE CUPCAKES EVER:
Ingredients:
1 cup white sugar
1 cup brown sugar
1 cup canola oil
1 teaspoon vanilla extract
4 large eggs - beaten
2 cups flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon allspice
1 teaspoon salt
3 cups freshly grated carrots
1-1/2 cups golden raisins
Directions:
Add white and brown sugar, canola oil and vanilla extract to bowl in stand mixer and beat on low until thoroughly combined. Slowly add beaten eggs and beat until batter is well-mixed.
In a separate bowl, sift together flour, spices, baking soda and salt. Slowly add flour mixture to batter and continue to beat on low-medium.
Add grated carrots and raisins to batter and stir by hand to mix completely throughout the batter.
Line muffin pans with paper liners and fill each cup to about 3/4 full.
Bake at 375F for 45 minutes or until cupcakes pass the toothpick test and toothpick comes out clean. Ovens vary so check at 40 minutes.
Let cupcakes cool before frosting. Cupcakes are yummy with just a sprinkling of powdered sugar or a light buttercream frosting. For a bit more decadence, you’ll love the Cream Cheese Frosting below.
Difficulty:
Gather all ingredients and measure out to ensure that everything is available and in place.
Use freshly grated carrots. Prepared shredded carrots will be too coarse.
A sprinkling of powdered sugar is all that’s needed for a nutritious dessert.
best CREAM CHEESE FROSTINg
Ingredients:
1/2 pound butter (2 sticks) softened
12 ounces cream cheese room temp. (brick-style, NOT low-fat)
1 teaspoon vanilla extract
4 cups powdered/confectioners sugar (1 pound)
Directions:
Combine softened butter and cream cheese in bowl of stand mixer and beat until smooth and creamy.
Add vanilla and beat.
Slowly add powdered sugar - a tablespoon at a time to reduce fly-away - and beat on low until completely combined.
Optional: To add color to frosting, divide into separate bowls and add food/gel colors and mix.
Use a piping bag for swirls of frosting!
White is always elegant, color is always fun!