Carrot Cupcakes

This one is an oldie but a goodie. Many years ago, I was known as the girl who brought cupcakes to work. My teams lauded but also feared their waistlines when I joined teams. Ha.


For the cupcakes

  • 1.5 sticks, unsalted butter
  • 1 cup granulated sugar
  • 1 cups all-purpose flour
  • 1 teaspoons baking soda
  • 1 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups grated carrots (painful when all you have is one of those stand up graters)
  • 1/2 cup raisins
  • 1/4 cup chopped walnuts

For the frosting

  • 8 ounces cream cheese
  • 1 stick unsalted butter
  • 1/2 lb confectioners’ sugar
  • 1 teaspoon pure vanilla extract

Preheat the oven to 350 degrees F.

Line your muffin tin with cupcake liners and set aside. In a large bowl, cream the butter with a stand mixer on medium.  Add the sugar, and beat. In a separate bowl, combine the flour, baking soda, cinnamon, and salt, and mix well.

Add the dry ingredients, alternating with the eggs, beating well after the addition of each. Add the vanilla extract and mix. Add the carrots and beat on medium speed until well incorporated, about 2 minutes. Fold in the raisins and the nuts.  Scoop the batter into the muffin tins about 2/3 full.  Bake until set and a cake tester inserted into the middle comes out clean, 25 to 30 minutes. Remove from the oven and let rest until cooled.

Meanwhile, in a large bowl, cream together the cream cheese and butter until light and fluffy. Add the sugar gradually, beating constantly. Add the vanilla and maple syrup.

When the cupcakes are cool, pipe the frosting onto the cupcakes using a Wilton 1M tip or simply cut a corner of a Ziploc bag off.  Eat and enjoy. 

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