Recipe for Carrot Cupcakes with Cream-Cheese Frosting | Almanac.com

Carrot Cupcakes with Cream-Cheese Frosting

Photo Credit
Maria Dryfhout/shutterstock
18 cupcakes
Preparation Method
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Our Carrot Cupcakes with Cream-Cheese Frosting are a popular twist on regular carrot cake. Try these carrot cupcakes for a spring treat. Great for Easter, too!

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 large eggs
1 cup sugar
1/3 cup brown sugar
1/2 cup vegetable or canola oil
1/4 cup milk
1 teaspoon vanilla extract
1-1/2 cups grated carrots (about 2 carrots)
1/2 cup raisins
1/2 cup chopped walnuts
Cream Cheese Frosting

Preheat oven to 350°F. Prepare muffin tins with paper liners (18 cups in all).

In a small bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt; set aside.

In bowl of a standing mixer with a paddle attachment, beat together eggs, sugar, brown sugar, oil, milk, and vanilla on medium speed until light in color and thickened in texture, about 2 minutes.

Turn off motor. Add flour mixture and combine on low speed until just incorporated. Remove bowl from mixer and stir in carrots, raisins, and walnuts by hand.

Fill muffin cups two-thirds full. Bake cupcakes until brown and a toothpick inserted into the center comes out clean, about 25 minutes. When done, remove cupcakes from pan to a wire rack. Let cool to room temperature. When cool, top each cupcake with Cream Cheese Frosting.

Cream Cheese Frosting

1 package (8 ounces) cream cheese
2 tablespoons unsalted butter, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract

In the bowl of a standing mixer with whisk attachment, combine all ingredients until smooth. Yield: 1-1/2 cups.