Easter Carrot Cake Cupcakes
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.
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Ingredients
- Cupcake Batter:
- 2 C. all-purpose flour
- 1 tsp. Clabber Girl® Baking Powder
- 1 tsp. Spice Islands® Ground Saigon Cinnamon
- 1 tsp. salt
- 1 tsp. Clabber Girl® Baking Soda
- 4 lg. eggs
- 2 C. granulated sugar
- ¾ C. Crisco® Pure Vegetable Oil
- 3 C. carrots, peeled and grated
- 1 tsp. Spice Islands® Pure Vanilla Extract
- 1 C. golden raisins and/or chopped nuts, optional
- Frosting:
- 1/4 C. butter, softened
- ⅓ C. cream cheese, softened
- 2 ½ C. powdered sugar
- 1-3 Tbsp. milk, as needed
- Food coloring, if desired
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