Carrot Cake Cupcakes

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Carrot Cake Cupcakes

Carrot Cake Cupcakes

Prep Time: 15 minutes
Cook Time: 45 minutes
Cool Time: 1 hour
Total Time: 2 hours
Course: Dessert
Cuisine: American
Keyword: carrots, cream cheese, cup cakes, raisins, walnuts
Servings: 22 cup cakes

Ingredients

  • 2 cups sugar
  • 1 1/3 cups vegetable oil
  • 1 teaspoon pure vanilla extract
  • 3 extra-large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons kosher salt
  • 3 cups carrots grated which is less than 1 lb.
  • 1 cup raisins
  • 1 cup walnuts chopped

Frosting

  • 3/4 lb. cream cheese at room temperature
  • 1/2 lb. unsalted butter at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 lb. confectioners' sugar

Instructions

  • Preheat the oven to 350ºF.
  • Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time.
  • In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.
  • Line muffin pans with paper liners.
  • Scoop the batter into 22 muffin cups until each is 3/4 full.
  • Bake at 400ºF. for 10 minutes then reduce oven temperature to 350ºF. and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack.

For the frosting

  • Cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth. When the cupcakes are cool, frost them generously and serve.

Notes

Remember, cooking times may vary depending on ovens, so test doneness before stated cooking times.
Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Facts
Carrot Cake Cupcakes
Amount per Serving
Calories
510
% Daily Value*
Fat
 
31
g
48
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
11
g
Monounsaturated Fat
 
7
g
Cholesterol
 
66
mg
22
%
Sodium
 
333
mg
14
%
Potassium
 
181
mg
5
%
Carbohydrates
 
56
g
19
%
Fiber
 
2
g
8
%
Sugar
 
40
g
44
%
Protein
 
4
g
8
%
Vitamin A
 
3424
mcg
380
%
Vitamin C
 
1
mg
1
%
Calcium
 
39
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!



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