Carrot Cake Cupcakes

Total Time:
1 hr 15 min
Prep:
30 min
Cook:
45 min

Yield:
22 cupcakes
Level:
Intermediate

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
Directions
Watch how to make this 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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