Carrot and Raisin Cream Cheese Cupcakes

Moist, foolproof carrot cupcakes with cinnamon and raisins, adapted from Ina Garten, topped with a simple 5-minute cream cheese frosting. Perfect for Easter decorating.

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Prep Time 30

Cook Time 25

Total Time 55

Servings: 24 cupcakes

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

Cupcakes

2 cups all-purpose flour plus 1 Tbsp for the raisins
2 tsp ground cinnamon
2 tsp baking soda
1 1/2 tsp kosher salt
2 cups granulated sugar
3 large eggs
1 1/3 cups vegetable oil
1 tsp vanilla extract
4-5 large carrots grated on a box grater, about 3 cups
1 cup raisins

Cream cheese frosting

1/2 cup butter 1 stick, room temperature
8 oz reduced-fat cream cheese room temperature
2 tsp vanilla extract
4 cups powdered sugar
extra grated carrot, jelly beans or candy eggs for decorating, optional

Method

Cupcakes

Preheat the oven to 400°F and grease two 12-cup muffin tins.
Whisk the flour, cinnamon, baking soda and salt in a large bowl.
In a stand mixer on low, beat the sugar, eggs, oil and vanilla until light yellow and thick. Slowly add the dry ingredients on low.
Grate the carrots on a box grater (a food processor makes them too wet). Toss the raisins with 1 tablespoon flour, then stir the carrots and raisins into the batter.
Fill the cups about 3/4 full. Bake 10 minutes at 400°F, then reduce to 350°F and bake 10-15 minutes more, until a knife comes out clean. Cool completely on a rack.

Frosting

Beat the butter, cream cheese and vanilla with a hand mixer until creamy. Add the powdered sugar 1 cup at a time and whip until smooth.
Spoon frosting onto the center of each cooled cupcake and let it ooze toward the edges. Decorate with grated carrot or Easter candy.

Notes

For a layer cake: two greased 9-inch rounds, 10 minutes at 400°F then 30-35 minutes at 350°F. Cake adapted from Ina Garten's Foolproof.