Carrot Cupcakes
Serves 1215 mins prep23 mins cook
Delicious carrot cupcakes perfect for the end of summer and welcoming fall, featuring grated carrots, spices, and a creamy frosting.
0 servings
What you need
Instructions
1: Preheat oven to 350°F and line cupcake tin with cupcake holders. 2: In one bowl, combine eggs, granulated sugar, vegetable oil, pumpkin purée, light brown sugar, buttermilk, vanilla extract, and all spices. Beat until combined. 3: Add flour, baking powder, baking soda, and salt to wet ingredients. Stir until just incorporated. Do not overmix! 4: Gently fold in grated carrots, raisins, and pecans. 5: Pour batter into muffin tins about 3/4 the way full. 6: Bake for 21-23 minutes or until a toothpick inserted in the center comes out clean. 7: While cupcakes are cooling, make frosting by beating cream cheese, butter, and vanilla until very smooth (about 2 minutes) on medium-high speed. 8: Reduce speed to low and slowly add sifted powdered sugar, continuing to beat until combined. Then beat on high for another 2 minutes. 9: Spread frosting on fully cooled cupcakes and top with additional nuts.View original recipe