Carrot Cake Cupcakes
Ingredients
Directions
Line 2 standard muffin tins with cupcake liners. Preheat oven to 350 degrees Fahrenheit. Finely grate carrots in a food processor then transfer to a bowl. Add lemon juice and crushed pineapple. Stir and set aside. Whisk together flour, white sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and allspice in a large mixing bowl. Add vegetable oil, Greek yogurt, and vanilla extract. Beat to blend well. Add the eggs, one at a time, beating well between each addition. Add carrot mixture and raisins. Beat until evenly combined. Divide batter evenly between cupcake liners, filling each about 2/3 of the way full. Bake for 18-20 minutes, until a toothpick inserted comes out clean. While cupcakes are in the oven, prepare the frosting by combining all ingredients and beating until smooth. Transfer cupcakes to a wire rack and allow them to cool completely. Frost and enjoy!
Ingredients
Directions
Line 2 standard muffin tins with cupcake liners.
Preheat oven to 350 degrees Fahrenheit.
Finely grate carrots in a food processor then transfer to a bowl. Add lemon juice and crushed pineapple. Stir and set aside.
Whisk together flour, white sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and allspice in a large mixing bowl.
Add vegetable oil, Greek yogurt, and vanilla extract. Beat to blend well.
Add the eggs, one at a time, beating well between each addition.
Add carrot mixture and raisins. Beat until evenly combined.
Divide batter evenly between cupcake liners, filling each about 2/3 of the way full.
Bake for 18-20 minutes, until a toothpick inserted comes out clean. While cupcakes are in the oven, prepare the frosting by combining all ingredients and beating until smooth.
Transfer cupcakes to a wire rack and allow them to cool completely. Frost and enjoy!
Notes
