Carrot Cake Cupcakes
Source of Recipe
Sunday Dinner
List of 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 grated carrots (less than 1 pound)
1 cup raisins
1 cup chopped walnuts
For the frosting:
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar
Recipe
Preheat the oven to 350 degrees F.
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 400 degrees F for 10 minutes
then reduce oven temperature to 350 degrees F 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.
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