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2 C. granulated sugar
1 tsp. vanilla extract
Cupcake batter:
3/4 C. vegetable oil
2 1/2 C. powdered sugar
2 C. all-purpose flour
3 C. carrots, peeled and grated
1-3 Tbsp. milk, as needed
1 tsp. Clabber Girl Baking Powder
1 tsp. vanilla extract
Food coloring, if desired
1 tsp. ground cinnamon
1 C. golden raisins and/or chopped nuts, optional
1 tsp. salt
Frosting:
1 tsp. Clabber Girl Baking Soda
1/4 C. butter, softened
4 lg. eggs
1/3 C. cream cheese, softened
Cupcake Preparation:
Preheat oven to 325° F. and line two muffin pans (24 total) with baking cups.
Combine flour, baking powder, cinnamon, salt and baking soda, then set aside.
Beat eggs in a large bowl. Add sugar, oil, carrots and vanilla; mix well.
Add dry ingredients and nuts and/or raisins (if desired) to liquid ingredients. Blend until just mixed. Spoon batter into muffin pans until filled 3/4 full.
Bake cupcakes at 325° F. for 12 minutes then rotate pans and bake for an additional 12 minutes. Ensure cupcakes are done by inserting a toothpick and visually ensuring toothpick is clean when removed. Let cupcakes cool completely before frosting.
Frosting Preparation:
Cream butter and cream cheese until light and fluffy, then stir in vanilla extract. Beat in powdered sugar at low speed. Add in milk until the frosting reaches a smooth, spreadable consistency. Food coloring maybe added, if desired.
2 C. granulated sugar
1 tsp. vanilla extract
Cupcake batter:
3/4 C. vegetable oil
2 1/2 C. powdered sugar
2 C. all-purpose flour
3 C. carrots, peeled and grated
1-3 Tbsp. milk, as needed
1 tsp. Clabber Girl Baking Powder
1 tsp. vanilla extract
Food coloring, if desired
1 tsp. ground cinnamon
1 C. golden raisins and/or chopped nuts, optional
1 tsp. salt
Frosting:
1 tsp. Clabber Girl Baking Soda
1/4 C. butter, softened
4 lg. eggs
1/3 C. cream cheese, softened
Cupcake Preparation:
Preheat oven to 325° F. and line two muffin pans (24 total) with baking cups.
Combine flour, baking powder, cinnamon, salt and baking soda, then set aside.
Beat eggs in a large bowl. Add sugar, oil, carrots and vanilla; mix well.
Add dry ingredients and nuts and/or raisins (if desired) to liquid ingredients. Blend until just mixed. Spoon batter into muffin pans until filled 3/4 full.
Bake cupcakes at 325° F. for 12 minutes then rotate pans and bake for an additional 12 minutes. Ensure cupcakes are done by inserting a toothpick and visually ensuring toothpick is clean when removed. Let cupcakes cool completely before frosting.
Frosting Preparation:
Cream butter and cream cheese until light and fluffy, then stir in vanilla extract. Beat in powdered sugar at low speed. Add in milk until the frosting reaches a smooth, spreadable consistency. Food coloring maybe added, if desired.