Carrot Cake CupcakesThis recipe is so special to me because it was passed down from my grandmother,…
Carrot Cake Cupcakes
2 cups sugar 1-1/4 cups canola oil 3 eggs 1 teaspoon vanilla extract 2-1/2 cups all-purpose flour, divided 2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 2 cups grated carrots 1 can (8 ounces) unsweetened crushed pineapple, undrained 1 cup raisins FROSTING: 4 ounces cream cheese, softened 1/4 cup butter, softened 2-1/2 cups confectioners’ sugar 1 tablespoon 2% milk
In a large bowl, beat the sugar, oil, eggs and vanilla until well blended.
Combine 2 cups flour, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended.
Stir in carrots and pineapple.
Toss the raisins with the remaining flour until coated; fold into batter.
Fill paper-lined muffin cups two-thirds full.
Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a small bowl, beat cream cheese and butter until fluffy.
Add confectioners sugar and milk; beat until smooth.