Carrot Cake Cupcakes

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I'm shocked at the negative responses to this receipe. Of all the receipes I have, this one is probably the one I've made the most...at least a dozen times, and each time they are DEEELICIOUS! Even the unbaked batter is tasty! It's kinda pricey to make but absolutely, worth every penny!

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These cupcakes were terrible! I followed the recipe exactly and the centers cave in and they dont even smell good! This was the biggest waste of flour, eggs, sugar and time!

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These cupcakes were delicous! I was skeptical about the high initial start temp and the lenght of time to cook the cupcakes but they turned out perfectly. I would definitely make these again. They were crowd pleasers. I took them to my anatomy and physiology class today and they were all gobbled up.

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I'm shocked at all the negative responses to this recipe. This is the third time I made these and they came delicious all 3 times. They look beautiful with that gorgeous dollow of cream cheese icing on top. I did use less sugar, but I do that in every baking recipe, used 1.5 cups instead of 2. I baked them at 400 for 10 minutes and then 350 for 20 and the consistency is perfect.

Thanks for a great recipe Ina -

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WORST CUPCAKES EVER!! I did everything exactly how the recipe says and these are horrible! The center caves in, the cupcake itself falls apart, and it's a challege just to get the paper cups off. I wish I could rewind 2 hours so I could bake something that's actually edible.

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To much sugar and to long of a cooking time. Normally Ina's recipes are on the mark....not this one. Ended up throwing it out and made her coconut cupcakes!

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I am surprised by the complaints... I LOVED this recipe and did not find it greasy or oily at all although a bit of applesauce does sound good. Cupcakes are a bit foreign in my family (and I'm a bit lazy so I just made a 9x13 cake instead. I actually baked it a few minutes longer at the lower temperature to be done in the center but the results were great. I did get a little darker color than the usual cake I am served in restaraunts but it was SOOO much airier and moister! It has wonderful flavor and texture. It was so appealing that I started picking at it while it was still a little warm and could hardly stop long enough for it to cool and frost. Wonderful!

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I read all of the reviews before making these because of the many poor reviews. So, I followed the advice of many and used 1 cup applesauce and 1/3 cup oil, soaked the raisins in hot water, added 1 tsp. of nutmeg and baked them @ 375 for 20 minutes. Perfect! They are tastier than any carrot cake I have ever had before. They are moist and you can really taste the carrot.I only wish that they baked a little higher. I got 24 muffins instead of the 22 stated in the recipe and filled the muffin cups 3/4 full.

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It is 11:00 and I am still up trying to make these cupcakes for tomorrow....so disappointed. Not like a cupcake and cooking time was way to long I made a double batch for our family for easter and I don't even think I can serve them. And yes they are very oily...so sad

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I had to review this after reading all the other reviews. I had success with this recipe- I did follow a few recommendations such as baking at 350 degrees for 25 minutes flat. Any longer would have pushed them over the edge. They were moist and fluffy. I did use raisins, carrots, and walnuts which is really tasty. As far as the greasiness of the cupcake- I did use 1 c. oil and 1/3 c. applesauce- I think this may have cut the grease- because I have no complaints. I am excited to serve these on Easter. Good luck!