Carrot Cake Cupcakes Recipe - Reily Products

Ingredients

• Cupcakes
• 2 1/4 cups sifted Swans Down® Cake Flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 2 teaspoons salt
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 1 1/3 cups vegetable oil
• 1 teaspoon vanilla extract
• 4 large eggs
• 3 cups grated carrot
• 1 cup chopped walnuts or pecans (optional)
• 1 cup raisins (optional)
• Cream Cheese Frosting
• 2 2/3 sticks (1 1/3 cups) (302.4 grams) unsalted butter, softened
• 4 (8-ounce) packages (32 ounces) cream cheese, cold
• 2 teaspoons (10 grams) vanilla
• 5 cups (477.5 grams) confectioners’ sugar, sift before measuring
• 4 teaspoons (20.5 grams) fresh orange juice
• 1 teaspoon orange zest, freshly zested