Carrot Cupcakes with Cream Cheese Frosting

By mamacasma

Ingredients

• CUPCAKES:
• 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
• CREAM CHEESE FROSTING:
• 1/2 cup (1 stick) unsalted butter, softened
• 2 cups confectioners sugar
• 8 ounces cream cheese, softened
• 2 teaspoons vanilla extract

Details

Servings 24

Preparation

Step 1

Prep: 20 minutes
Bake: at 350 degrees F for 27 minutes

1. Cupcakes: Heat oven to 350 degrees F. 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 F 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.

4. Frosting: In a 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.