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Carrot & Raisin Cream Cheese Cupcakes

Heidi Davison
These carrot and raisin cream cheese cupcakes are so moist and delicious! Their pop of color will liven up any holiday or party!
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 24

Ingredients
  

  • Cake:
  • 2 tsp cinnamon
  • 2 tsp baking soda
  • 1.5 tsp kosher salt
  • 2 cups flour plus 1 Tbsp
  • 2 cups sugar
  • 1 1/3 cups vegetable oil
  • 3 large eggs
  • 1 tsp vanilla
  • 4-5 grated carrots
  • 1 cup raisins
  • Frosting:
  • 1/2 cup 1 stick butter
  • 8 oz reduced fat cream cheese
  • 1 tsp vanilla
  • 4 cups powdered sugar

Instructions
 

  • Preheat oven to 400 degrees.
  • In a large bowl, mix dry ingredients together.
  • In a large mixer, mix wet ingredients on low.
  • Slowly add dry ingredients to wet while the mixer is on low.
  • Grate carrots and mix with raisins and 1 Tbsp flour.
  • Stir carrot mixture into batter.
  • Fill 24 muffin tins 3/4 way full.
  • Bake at 400 for 10 minutes, reduce to 350 and bake another 10-15 minutes.
  • Mix frosting ingredients with a hand mixer.
  • Top each cupcake with frosting once completely cooled.
  • Add toppings and serve.