Dessert Recipes

Carrot Cake Cupcakes

Carrot Cake CupcakesThis recipe is so special to me because it was passed down from my grandmother,…

Carrot Cake Cupcakes

Carrot Cake Cupcakes

Ingredients

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

Directions

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.

READ More Recipess  Crisp Lemon Shortbread

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 confectionersÂ’ sugar and milk; beat until smooth.

Frost cupcakes.

Refrigerate leftovers.

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