Carrot Cake Cupcakes
Prep time includes time for the carrots and brown sugar to soak. Recipe yields about 14 cupcakes.
Servings: 14
Ingredients
For the cupcakes:
- 3 cups shredded carrots
- ½ cup brown sugar
- 2 large eggs at room temp
- ¾ cup white granulated sugar
- ½ cup vegetable oil
- 1 teaspoon pure vanilla extract
- ½ cup crushed pineapple drained (canned or fresh) and finely diced
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 2 teaspoons ground cinnamon
- ½ cup chopped walnuts
- 1/3 cup golden raisins
For the cream cheese frosting:
- 8 oz. cream cheese room temp
- ½ stick unsalted butter room temp
- 2 teaspoons vanilla extract
- 1½ cups powdered sugar
Instructions
For the cupcakes:
- In a medium bowl, combine shredded carrots and brown sugar. Set aside for about 30 minutes to 1 hour. Preheat oven to 350 degrees and prep a muffin pan with cupcake liners.
- Using your stand mixer fitted with the flat beater attachment, beat eggs until light. Gradually beat in the sugar, vegetable oil and vanilla. Stir in the crushed pineapple. In a separate mixing bowl, combine the flour, baking soda and salt and slowly add into the wet mixture until combined. Stir in the ground cinnamon, walnuts, golden raisins and the carrot and brown sugar mixture and mix until combined. Pour evenly into the cupcake liners.
- Bake for about 25 to 30 minutes, or until a tester inserted comes out clean. Cool for at least 15 to 20 minutes before frosting.
For the cream cheese frosting:
- Using your stand mixer fitted with the flat beater attachment, mix together the cream cheese, butter vanilla and powdered sugar and mix until completely blended. Spread on cooled cupcakes and enjoy!