Name: Carrot Cake Cupcakes
Prep time: 25 min
Cook time: 25 min
Yield: 2
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Carrot Cake Cupcakes

1. 2 cups sugar -

2. 1-1/4 cups canola oil -

3. 3 eggs -

4. 1 teaspoon vanilla extract -

5. 2-1/2 cups all-purpose flour, divided -

6. 2 teaspoons ground cinnamon -

7. 1 teaspoon baking soda -

8. 1/2 teaspoon salt -

9. 2 cups grated carrots -

10. 1 can (8 ounces) unsweetened crushed pineapple, undrained -

11. 1 cup raisins -

12. Frosting: -

13. 4 ounces cream cheese, softened -

14. 1/4 cup butter, softened -

15. 2-1/2 cups confectioners' sugar -

16. 1 tablespoon 2% milk -

How to cook deliciously - Carrot Cake Cupcakes

1. Stage

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.

2. Stage

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. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3. Stage

For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and milk; beat until smooth. Frost cupcakes. Refrigerate leftovers.