Carrot Cake Cupcakes Recipe

Name: Carrot Cake Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups sugar; 1-1/4 cups canola oil; 3 eggs; 1 teaspoon vanilla extract; 2-1/2 cups all-purpose flour, divided; 2 teaspoons ground cinnamon; 1 teaspoon baking soda; 1/2 teaspoon salt; 2 cups grated carrots; 1 can (8 ounces) unsweetened crushed pineapple, undrained; 1 cup raisins; 4 ounces cream cheese, softened; 1/4 cup butter, softened; 2-1/2 cups confectioners' sugar; 1 tablespoon 2% milk

Servings: persons

2 cups sugar
1-1/4 cups canola oil
3 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour, divided
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 cups grated carrots
1 can (8 ounces) unsweetened crushed pineapple, undrained
1 cup raisins
4 ounces cream cheese, softened
1/4 cup butter, softened
2-1/2 cups confectioners' sugar
1 tablespoon 2% milk

1
In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine 2 cups flour, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in carrots and pineapple. Toss the raisins with the remaining flour until coated; fold into batter.
2
Fill paper-lined muffin cups two-thirds full. Bake at 350u00b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3
For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and milk; beat until smooth. Frost cupcakes. Refrigerate leftovers.

1401

kcal

Calories

Fat

217

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups sugar, 1-1/4 cups canola oil, 3 eggs, 1 teaspoon vanilla extract, and more.

Yes, Carrot Cake Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake Cupcakes

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