Carrot Cupcakes Cook's Country
If you prefer, you can grind the carrots in a food processor rather than grate them by hand. If you add the optional currants and walnuts, the cupcakes will need to bake an additional 7 to 10 minutes. If you use walnuts, toast a few extra and use them as a garnish. This recipe is easily doubled.
Steps
Adjust oven rack to middle position and heat oven to 350 degrees.
Line standard muffin tin with cupcake liners.
Whisk butter , granulated sugar , brown sugar , and eggs together in large bowl.
Mix in remaining ingredients until thoroughly combined.
Divide batter evenly among cupcake liners.
Bake until skewer or toothpick inserted in cupcake comes out clean , 15 to 18 minutes.
Cool cupcakes in muffin tin 5 minutes , then remove and cool completely on wire rack.
Frost cupcakes with a thick and even layer of frosting.
Make ahead: unfrosted cupcakes can be stored in an airtight container at room temperature for up to 3 days.
The frosting can be refrigerated for up to 5 days.
Just allow it to soften at room temperature for 30 minutes before spreading on the cupcakes.
Once frosted , the cupcakes are best eaten within 1 day , but leftovers will keep in the refrigerator for several days.
Ingredients
unsalted butter, granulated sugar, dark brown sugar, eggs, all-purpose flour, salt, ground cinnamon, ground nutmeg, ground cloves, baking powder, baking soda, carrot, currants, walnuts