Carrot Cupcakes with Cream Cheese Frosting
You can shave 10 minutes off the prep time by using a food processor to shred the carrots in these moist cupcakes.
- 30 min.
- 20 min.
- 30 cupcakes
1. Preheat oven to 350°F.
2. Grease and flour thirty 2 1/2-inch muffin cups or line with paper bake cups; set aside. Stir together flour, baking powder, cinnamon, baking soda and salt; set aside.
3. In a large bowl, beat granulated sugar and oil together with an electric mixer on low for 1 minute. Alternately add flour mixture and eggs, beating on low to medium speed and combining well after each addition.
4. Stir in carrots, raisins and pecans. Fill muffin cups two-thirds full with batter. Bake about 20 minutes or until wooden toothpick inserted in centers comes out clean. Cool in cups on a wire rack for 2 to 3 minutes. Remove from cups; cool completely.
5. Meanwhile, for frosting, in a medium mixing bowl beat together butter, cream cheese and vanilla with an electric mixer on medium until smooth. Gradually beat in powdered sugar until fluffy. Spread frosting onto cooled cupcakes. Cover and store in the refrigerator for up to 3 days.