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Cupcakes: Carrot Cupcakes

Source of Recipe


Good Housekeeping, May 2003






List of Ingredients



• 2-1/4 cups all-purpose flour
  
• 2 tsp ground cinnamon
  
• 1 tsp baking powder
  
• 1 tsp baking soda
  
• 1 tsp salt
  
• 1/4 tsp ground nutmeg
  
• 2 large eggs
  
• 1 cup granulated sugar
  
• 1/2 cup packed light brown sugar
  
• 1 can (8 ounces) crushed pineapple in juice
  
• 1/2 cup vegetable oil
  
• 1 Tbsp vanilla extract
  
• 2-1/2 cups lightly packed shredded carrots (4 to 5 medium)
  
• 2/3 cup raisins
  
• .
  
• -- Cream Cheese Frosting --
  
• 2 cups confectioners' sugar
  
• 4 Tbsp butter or margarine, softened
  
• 1 pkg. (8 ounces) cream cheese, softened
  
• 2 tsp vanilla extract
  






Instructions



1. Preheat oven to 350 degrees (F). Line twenty-four 2-1/2-inch muffin-pan cups with fluted paper liners. (Do not use foil liners; cupcakes will not bake evenly.)
   
   
2. On waxed paper, combine flour, cinnamon, baking powder, baking soda, salt and nutmeg.
   
   
3. In large bowl, with mixer at medium-high speed, beat eggs and sugars 2 minutes or until creamy, frequently scraping bowl with rubber spatula. Beat in pineapple with its juice, oil and vanilla. Reduce speed to low; gradually add flour mixture and beat 1 minute or just until blended. Fold in carrots and raisins.
   
   
4. Spoon batter into muffin-pan cups. Bake 25 to 30 minutes or until toothpick inserted in center of cupcakes comes out clean. Immediately remove cupcakes from pans and cool completely on wire rack.
   
   
5. For the Cream Cheese Frosting: In small bowl, with mixer at low speed, beat confectioners' sugar, butter, cream cheese and vanilla until blended. Increase speed to medium-high; beat until frosting is smooth and creamy, frequently scraping bowl with rubber spatula.
   
   
6. When cupcakes are completely cool, frost with Cream Cheese Frosting.
   
   Makes 2 dozen cupcakes.