These moist, carrot cupcakes are sparked with carrots and raisins and sprinkled with powdered sugar.
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2 1/2 cups all-purpose flour
1 cup sugar
3/4 cup Land O Lakes® Butter, melted
1 cup milk
3 large Land O Lakes® Eggs
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 tablespoon lemon juice
5 medium (1 1/2 cups) carrots, shredded
1/2 cup raisins
Heat oven to 350°F. Place paper baking cups into muffin pan cups; set aside.
Combine all ingredients except carrots, raisins, and powdered sugar in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add carrots and raisins; mix well.
Fill each prepared muffin cup with about 1/4 cup cupcake batter. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Remove cupcakes to wire cooling rack; cool completely. Sprinkle with powdered sugar.
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