Carrot Cupcakes with Cream Cheese Frosting

Picture 7Makes 12 Cupcakes

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fresh grated nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 eggs
3/4 cup sugar
1/4 cup brown sugar
2 tablespoons orange juice
1 teaspoon vanilla extract
1/2 cup vegetable oil
1 3/4 cups grated carrots
3/4 cup golden raisins (optional)
3/4 cup chopped walnuts or pecans (optional)

Preheat oven to 350 degrees Fahrenheit. Grease or line a 12 cup muffin pan.

In a large bowl sift together the flour, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, beat together the eggs and sugars until creamy. Beat in the orange juice, vanilla, and vegetable oil. Slowly add the flour mixture, mix until just combined. Stir in the grated carrots, raisins, and walnuts. Bake 20-25 minutes until a toothpick inserted into the center comes out mostly clean. Cool completely before frosting.

Cream Cheese Frosting

1 stick unsalted butter, room temperature
8 ounces cream cheese, room temperature
3 cups powdered sugar
1 teaspoon pure vanilla extract
pinch of salt

Beat butter and cream cheese with until fluffy, 2 to 3 minutes. Slowly add sugar, 1 cup at a time. Add salt and vanilla; mix until smooth.
Recipe from Baked Perfection…an amazing baking blog, cute ideas and delicious desserts!!


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