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Carrot Cupcakes with Cream Cheese Frosting

Carrot Cupcakes with Cream Cheese Frosting

Nutrition Facts
  • cal. (kcal) 299
Carrot Cupcakes with Cream Cheese Frosting
  • Makes: 24 servings
  • Yield: 24 cupcakes
  • Prep: 20 mins
  • Bake: 27 mins at 350°F
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by 4 people
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Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 1 1/4 cups granulated sugar
  • 1/4 cup dark-brown sugar
  • 4 eggs
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 1/2 pounds carrots, peeled and grated on medium holes of box grater (about 3 1/2 cups)
  • 1/2 cup chopped raisins
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups confectioners' sugar
  • 8 ounces cream cheese, softened
  • 2 teaspoons vanilla extract

Directions

Cupcakes
  1. Heat oven to 350 degrees F. Place cupcake liners in 24 indents of muffin pans; set aside.
  1. In large bowl, stir together butter, sugars and eggs until well blended. Stir in flour, salt, cinnamon, nutmeg, baking powder, baking soda, carrots and raisins.
  2. Spoon 1/4 cup batter into each cupcake liner. Bake at 350 degrees F for 25 to 27 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan on rack for 5 minutes, then remove and cool completely on rack.
Frosting
  1. In a large bowl, beat butter and confectioners' sugar together on medium-high until blended. Add cream cheese and vanilla and beat on medium-high until no lumps remain. Divide frosting among cupcakes.

Nutrition Information for Carrot Cupcakes with Cream Cheese Frosting

Servings Per Recipe: 24
PER SERVING: 299 cal., 16 g total fat (10 g sat. fat), 76 mg chol., 175 mg sodium, 37 g carb. (1 g fiber), 4 g pro.