"This Carrot Cake Cupcake recipe is so moist and delicious, with just the right amount of spice and filled with pineapple, nuts, raisins, and carrots, you might want to make extra."
What About the Carrots? 2 cups of carrots is usually about 3 large carrots. You can use a box grater or a food processor with the shredding blade.
Preheat oven to 350 degrees. Line cupcake pans with liners or grease with butter.
In medium bowl, combine flour, baking soda, salt, and cinnamon.
In a second large bowl, combine eggs, buttermilk, oil, sugar, and extract. Add flour mixture, one cup at a time and mix well between each addition.
In another medium bowl, combine carrots, nuts, pineapple and juice, and raisins. Using a spoon or scraper, fold the carrot mixture into the batter.
Pour into prepared cupcake pans. Bake for 18-20 minutes or until center is done and toothpick comes out clean. Let cool on wire rack before frosting.
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