Barefoot Contessa's Carrot Cake Cupcakes

Recipe by Juenessa
READY IN: 1hr 15mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350°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°F for 10 minutes then reduce oven temperature to 350°F and cook for a further 35 minutes (**see note at bottom), until a toothpick comes out clean.
  • Cool on a rack.
  • 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.
  • **I don't need to cook these for the entire additional 35 minutes. After I lower the temperature to 350°F; I start checking the muffins at around 15 minutes. Just keep watching them until a toothpick inserted in center comes out clean.
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