Moist Carrot Cupcakes

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READY IN: 47mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • CUPCAKES:
  • Heat oven to 350. Line 24 cups in muffin trays.
  • 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.
  • Spoon 1/4 c batter into each cupcake liner.
  • Bake at 350 for 25-27 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 wire rack.
  • 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.
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