Moist Carrot Cupcakes

• unsalted butter, melted and cooled (2 sticks)↗1 cup
• granulated sugar↗1 3⁄4 cups
• dark brown sugar↗1⁄4 cup
• eggs↗4
• all-purpose flour↗2 1⁄2 cups
• salt↗1⁄2 teaspoon
• cinnamon↗1⁄2 teaspoon
• ground nutmeg↗1⁄4 teaspoon
• baking powder↗1 1⁄2 teaspoons
• baking soda↗3⁄4 teaspoon
• carrots, peeled and grated on medium holes of box grater (about 3 1/2 cups)↗1 1⁄2 lbs
• raisins, chopped (optional)↗1⁄2 cup
• unsalted butter, softened (1 stick)↗1⁄2 cup
• confectioners' sugar↗2 cups
• cream cheese, softened↗8 ounces
• teaspoons vanilla extract↗2

Step-by-step instructions

1. 1

   Heat oven to 350. Line 24 cups in muffin trays.

2. 2

   In large bowl, stir together butter, sugars and eggs until well blended.

3. 3

   Stir in flour, salt, cinnamon, nutmeg, baking powder, baking soda, carrots and raisins.

4. 4

   Spoon 1/4 c batter into each cupcake liner.

5. 5

   Bake at 350 for 25-27 minutes or until toothpick inserted in center comes out clean.

6. 6

   Cool cupcakes in pan on rack for 5 minutes, then remove and cool completely on wire rack.

7. 7

   In a large bowl, beat butter and confectioners' sugar together on medium-high until blended.

8. 8

   Add cream cheese and vanilla and beat on medium-high until no lumps remain.

9. 9

   Divide frosting among cupcakes.