Moist Carrot Cupcakes
- Ready In:
- 1 cup unsalted butter, melted and cooled (2 sticks)
- 1 3⁄4 cups granulated sugar
- 1⁄4 cup dark brown sugar
- 4 eggs
- 2 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1 1⁄2 teaspoons baking powder
- 3⁄4 teaspoon baking soda
- 1 1⁄2 lbs carrots, peeled and grated on medium holes of box grater (about 3 1/2 cups)
- 1⁄2 cup raisins, chopped (optional)
- 1⁄2 cup unsalted butter, softened (1 stick)
- 2 cups confectioners' sugar
- 8 ounces cream cheese, softened
- 2 teaspoons vanilla extract
- 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.
- 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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RECIPE SUBMITTED BY
The most defining trait in my life is that I am a mother to two wonderful boys (Tyler, 20 and Zayden, 9). I live in the little college town of Selinsgrove, Pennsylvania. It is the most wonderful place to live as it's nestled in the Appalachian Mountains and along the beautiful Susquehanna River. Seeing that we live in Central Pennsylvania, our family is also a bunch of HARDCORE Penn State Nittany Lion fans! We are...PENN STATE! I was lucky enough to be given tickets to see Joe Paterno win his 400th game as the head coach of the football team. I cried like I did when my children were born. The other love of my life is cooking. I didn't really start trying to cook until I was 20, but believe me I have made up for lost time! I absolutely adore baking and I do it whenever I can. I love making Christmas cookies and I have begun hosting our extended families at our home for Thanksgiving and Easter dinners. So far so good. I love food.com because it allows me to expand my culinary skills and my recipe box with ideas from other people like me. There is something for everyone and I have been a loyal member since 2005. I hope you enjoy my recipes and if you have any questions, please feel free to contact me.