Carrot Cupcakes with Cream Cheese Frosting

Carrot Cupcakes with Cream Cheese Frosting
Makes 24
Prep 20 m
Bake 27 m




  1. 1 of 3 Heat oven to 350 degrees F. Place cupcake liners in 24 indents of muffin pans; set aside.
  2. 2 of 3 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.
  3. 3 of 3 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.


  1. 1 of 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: 175 mg sodium, 1 g fiber, 37 g carb., 16 g Fat, total, 299 kcal cal., 4 g pro., 76 mg chol., 10 g sat. fat