Ingredients

Recipes

Welcome :
My Profile	Log Out

Member Information (Free) To keep track of your recipes and Nutrition plans
User Name

Password
Re-type Password
Email
Postal or Zip code
Remember Me Privacy

You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - Mini Carrot and raisin cupcakes

Recipe Name

Mini Carrot and raisin cupcakes

Submitted by

Guest

Recipe Description

yummy

Quantity	48	Quantity Unit		Servings
Prep Time (minutes)	5	Cook Time (minutes)	12	Ready In (minutes)	17

Recipe Nutrition ... build a NutritionPlan with our meal planner

Ingredients
Amt.	Measure	Ingredient



1	cup	white sugar
2	large	eggs
1/2	cup	oil, vegetable
1/2	teaspoon	vanilla extract
1/4	cup	buttermilk
1 1/2	cups	all-purpose flour
1	teaspoon	cinnamon, ground
1	teaspoon	baking powder
1/2	teaspoon	baking soda
1 1/2	cups grated	carrot, grated
1	cup (not packed)	raisins, seedless
1/2	cup	Margarine, light, soft, at room temperature
1	tablespoon	maple syrup
2	cups	sugar
1/2	teaspoon	vanilla extract

Steps

Sequence	Step

1	Preheat oven to 350 degrees. Line 42 mini muffin cups with mini cupcake liners; set aside.
2	Beat sugar, eggs, oil, vanilla, and buttermilk together in the bowl of an electric mixer fitted with a paddle attachment until well combined.
3	In a large bowl, sift together flour, cinnamon, baking powder, baking soda, and salt. Slowly add three-quarters of the flour mixture to the sugar mixture; mix until well combined. Add carrots and raisins to remaining flour mixture; toss to combine. Stir into batter until well combined.
4	Fill each muffin cup with about 2 teaspoons batter. Bake until a cake tester inserted into the center of cupcakes comes out clean, 10 to 12 minutes. Transfer cupcakes to wire rack to cool. Let cool completely before frosting with cream cheese frosting.

Please enter your name for this version.

Home Recipes The System Nutrition Resources About Contact