Moist Carrot Cupcakes
I found this in either Woman's Day or Family Circle magazine and I'm posting it here for safe keeping. I couldn't find anything similar.
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INGREDIENTS
Nutrition- 1
- 1 3⁄4cups granulated sugar
- 1⁄4cup dark brown sugar
- 4
- 2 1⁄2cups all-purpose flour
- 1⁄2teaspoon salt
- 1⁄2teaspoon cinnamon
- 1⁄4teaspoon ground nutmeg
- 1 1⁄2teaspoons baking powder
- 3⁄4teaspoon baking soda
- 1 1⁄2
- 1⁄2
- 1⁄2
- 2cups confectioners' sugar
- 8
- 2teaspoons vanilla extract
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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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