CARROT CUPCAKES

By emailinaz

299calories per cupcake.prep time:20 min.

Ingredients

• cupcakes:
• 1 c(2sticks)unsalted butter,melted;cooled
• 1 1/4 c granulated sugar
• 1/4 c dark brown sugar
• 4 eggs
• 2 1/2 c all purpose flour
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp ground nutmeg
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 1 1/2 lbs carrots,peeled,grated on medium holes of boxed grater(3 1/2c)
• 1/2 c chopped raisins
• cream cheese filling:
• 1/2 c(1stick)unsalted butter,softened
• 2 c confectioners sugar
• 8 ounces cream cheese,softened
• 2 tsp vanilla extract

Details

Servings 24

Preparation

Step 1

1)CUPCAKES:heat oven to 350.Place liners in 24 indent 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 1/4c batter into each cupcake liner.Bake @350 for 25-27minutes or until toothpick inserted in center comes out clean.Cool cupcakes in pan on rack 5minutes, then remove and cool completely on rack.

4)FROSTING: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.