Share a Spoon
2 cups all purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons cinnamon
1 teaspoon nutmeg
½ teaspoon ginger
¼ teaspoon allspice
1/8 teaspoon ground cloves
1 ½ cups sugar
½ cup canola oil
3 extra large eggs
1 teaspoon vanilla
1 small can crushed pineapple drained
2 cups grated carrots (3 medium carrots)
1 cup golden raisins
Preheat oven to 350 degrees.
Sift the flour, baking powder, soda, salt and spices together in a bowl and set aside.
Combine grated carrots and drained pineapple in another bowl.
In the counter top mixer fitted with the paddle attachment cream together sugar, oil and vanilla. Add the eggs, one at a time and mix until well incorporated.
Add the carrot/pineapple mixture on medium/low. Add golden raisins. Slowly add the flour mixture until it's incorporated and you can't see any more flour. Do not over mix.
Line cupcake pans with cupcake papers. I use the regular sized 12 cupcake pans from Wilton. This recipe yields 18 cupcakes, so I leave a couple of spaces in each pan to achieve evenly baked cupcakes. (Instead of 12 in one and 6 in another. See photos below.)
Fill each cupcake liner about 3/4 way full.
Bake for 18 minutes.
Remove from pans and allow to cool.
Cream Cheese Frosting
1 8oz package softened cream cheese
1/2 stick softened butter
1 2/3 cup Confectioner's sugar
3 Tablespoons heavy whipping cream
Cream together butter and cream cheese with a hand mixer. Add the heavy whipping cream and mix. Slowly incorporate the powdered sugar (so that you don't wear it!)
Frost your cupcakes and serve! I put the frosting in a zip top bag, snip the end off with scissors and pipe on the frosting to make them look pretty. However, this frosting is easily spread with a butter knife if you like the entire cupcake covered.
Now, it's your turn Smackers. Link up this week and SHARE your favorite cupcake recipe! If you try these let me know, I'd love to hear your feedback!