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Ingredients
- 1 cup sugar
- 2 large eggs, room temperature
- 1/2 cup vegetable oil
- 1/2 tsp pure vanilla extract
- 1/4 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups grated carrots
- 1/2 cup raisins
- Maple Cream Cheese Frosting
Details
Servings 42
Preparation
Step 1
Preheat oven to 350 degrees. Line 42 mini muffin cups with mini cupcake liners; set aside.
Beat sugar, eggs, oil, vanilla, and buttermilk together in the bowl of an electric mixer, fitted with a paddle attachment, until well combined.
In a large bowl, sift together flour, cinnamon, baking powder, baking soda, and salt. Slowly add ¾ of the flour mixture to the sugar mixture; mix until well combined. Add carrots and raisins to remaining flour mixture; toss to combine. Stir into batter until well combined.
Fill each muffin cup with about 2 teaspoons batter. Bake until a cake tester inserted into the center of cupcakes comes out clean, 10-12 minutes. Transfer cupcakes to wire rack to cool. Let cool completely before frosting with cream cheese frosting.
Maple Cream Cheese Frosting
1 package (8 ounces) cream cheese, room temperature
½ cup (1 stick) unsalted butter, room temperature
1 T pure maple syrup
½ tsp pure vanilla extract
2 cups confectioner’s sugar
In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter together until smooth. Add maple syrup, vanilla, and confectioner’s sugar; continue beating until well combined and smooth.
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