Carrot Raisin Cupcake Recipe

Carrot Raisin Cupcakes Ingredients

12 Foil Bake cups
2 cups flour
2 teaspoons ground cinnamn
1 teaspoon ground nutmeg
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup packed brown sugar
2 eggs — beaten
1/2 cup vegetable oil
1/2 cup milk
2 cups shredded carrots
1/2 cup raisins
Colored Plastic Wrap

Carrot Raisin Cupcakes Directions

Bake these carrot cupcakes and wrap individually in Plastic Wrap.
Preheat oven to 400 degrees F.
Place Foil Bake Cups on cookie sheet; set aside.
In large bowl, combine flour, cinnamon, nutmeg, baking powder and salt.
Add brown sugar, eggs, vegetable oil and milk; stir just until dry ingredients are moistened.
Stir in carrots and raisins.
Spoon batter into bake cups, filling 3/4 full.
Bake until toothpick inserted in center comes out clean, 20 to 25 minutes.
Cool 5 minutes; remove from pan.
Wrap individually in Colored Plastic Wrap.