Carrot Cupcakes with Cream Cheese Frosting

By carvalhohm

Ingredients

• 1 cup (2 sticks) unsalted butter, melted and cooled
• 1 1/4 cups granulated sugar
• 1/4 cup dark-brown sugar
• 4 eggs
• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1 1/2 pounds carrots, peeled and grated on medium holes of box grater (about 3 1/2 cups)
• 1/2 cup chopped raisins
• 1/2 cup (1 stick) unsalted butter, softened
• 2 cups confectioners sugar
• 8 ounces cream cheese, softened
• 2 teaspoons vanilla extract

Details

Servings 24
Adapted from familycircle.com

Preparation

Step 1

1. Heat oven to 350 degrees. Place cupcake liners in 24 indents of muffin pans; set aside.

2. In large bowl, stir together butter, sugars and eggs until well blended. Stir in flour, salt, cinnamon, nutmeg, baking powder, baking soda, carrots and raisins.

3. Spoon 1/4 cup batter into each cupcake liner. Bake at 350 degrees for 25 to 27 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan on rack for 5 minutes, then remove and cool completely on rack.

*Frosting:*

4. In large bowl, beat butter and confectioners' sugar together on medium-high until blended. Add cream cheese and vanilla and beat on medium-high until no lumps remain. Divide frosting among cupcakes.