Carrot Cupcakes

By shelle

Ingredients

• 1 cup (2 sticks) unsalted butter, melted & cooled
• 1 1/4 cups granulated sugar
• 1/4 cup dark brown sugar
• 4 eggs
• 2 1/2 cups all purpose flour
• 1/2 teaspon 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

Preparation

Step 1

1. Cupcakes - Heat oven to 350. 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 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.