AMAZING CARROT CAKE CUPCAKES

INGREDIENTS

Carrot Cake Cupcakes

• 2 1/4 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 1/4 teaspoons baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground cloves
• 3/4 teaspoon ground nutmeg
• 3/4 teaspoon ground allspice
• 3/4 teaspoon table salt
• 3/4 cup unsweetened applesauce
• 3/4 cup canned crushed pineapple , lightly drained
• 1/3 cup vegetable oil
• 3 large eggs
• 1 teaspoons vanilla extract
• 2 1/4 cups finely shredded carrots
• 1 1/2 cups chopped walnuts
• 1 1/2 cups golden raisins (optional)

Cream Cheese Frosting

• 12 ounces cream cheese , softened
• 1/2 cup salted butter , softened
• 3/4 teaspoon vanilla extract
• 2 1/4 – 3 cups powdered sugar

INSTRUCTIONS

Carrot Cake Cupcakes

• Preheat oven to 325 degrees. Line a muffin tin with cupcake liners. Recipe makes 24 cupcakes so you may have to cook it in batches unless you have two muffin tins.
• In a large bowl, stir together flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice and salt.
• Add applesauce, crushed pineapple, vegetable oil, eggs, and vanilla. Use a hand mixer to beat on a medium speed until smooth. This should take just 1 to 2 minutes.
• Use a rubber spatula to stir in shredded carrots, walnuts, and raisins (if using) until just combined.
• Fill each cupcake 2/3 full. Bake for 20-22 minutes until the cupcakes meet the toothpick test (stick a toothpick in and it comes out clean). Remove from tins and cool completely.

Cream Cheese Frosting

• Use a hand mixer to beat cream cheese and butter together for 1 minute until light and fluffy. Add in vanilla extract and mix until combined, about 10 seconds.
• Slowly add in powdered sugar, one half cup at a time until smooth, mixing between additions. Use to frost completely cooled cakes. Store frosting and/or frosted cake in the refrigerator.