Carrot Cake Muffins
Ingredients:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
2 large eggs
1/2 cup vegetable oil (or melted butter)
1/2 cup brown sugar (packed)
1/4 cup granulated sugar
1 tsp vanilla extract
1 1/2 cups finely grated carrots (about 3 medium carrots)
1/2 cup chopped walnuts or pecans (optional)
1/4 cup raisins (optional)
Cream Cheese Frosting
Ingredients:
8 oz (1 package) cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
A pinch of salt (optional, to balance the sweetness)
Instructions:
1. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar, about 1 cup at a time, beating well after each addition.
3. Once all the powdered sugar is incorporated, add the vanilla extract and a pinch of salt (if using), and beat until smooth and fluffy.
4. If the frosting is too thick, you can add a tiny splash of milk to reach your desired consistency.
Cupcake Instructions:
1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
2. Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. Mix wet ingredients: In a separate bowl, whisk together the eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract.
4. Combine: Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
5. Add carrots and extras: Fold in the grated carrots, and if using, fold in the chopped nuts and raisins.
6. Scoop the batter: Divide the batter evenly into the muffin cups, filling each about 2/3 of the way full.
7. Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool: Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely. Add Frosting and Enjoy!