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Recipes - mini carrot cupcakes Recipe

Recipe Name

mini carrot cupcakes

Submitted by

blondie

Recipe Description

delicious mini carrot and raisin cupcakes with maple cream cheese frosting

Quantity	24	Quantity Unit	mini cupcakes	Servings
Prep Time (minutes)	10	Cook Time (minutes)	12	Ready In (minutes)	22

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mini carrot cupcakes
Ingredients
Amt.	Measure	Ingredient



1	cup	sugar
2	large	egg at room temperature
1 1/2	cups	vegetable oil
1 1/4	cups	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
1/2	cup (not packed)	raisins, seedless

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.

and maple cream cheese frosting
Ingredients
Amt.	Measure	Ingredient



1	package, small (3 oz)	3 - (8-ounce) pkg of cream cheese, softened to room temperature
1/2	cup	margarine
1	tablespoon	maple syrup
1/2	teaspoon	vanilla extract
2	cups	sugar

Steps

Sequence	Step

1	In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter together until smooth. Add maple syrup, vanilla, and confectioners'' sugar; continue beating until well combined and smooth. After frosting each cupcake, add a few flakes of toasted coconut (optional).

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