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 Prep Time (minutes) 10 Cook Time (minutes) 12 Ready In (minutes) 22

mini carrot cupcakes Ingredients Amount 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 Amount 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).