Carrot Cake Cupcakes

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Cupcake Ingredients
1 cup olive oil
1/2 cup buttermilk
​1 & 1/2 cups sugar
1 & 1/2 tsp vanilla or rum
1 tbsp orange or lemon zest
​1/2 tsp grated ginger (optional)
3 eggs
3 cups flour
1 tsp baking soda

​1 & 1/2 tsp baking powder
1 & 1/2 tsp salt
1 tsp ground cardamom (optional)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
3 cups grated / shredded carrots
1 cup chopped walnuts
1/2 cup raisins
Frosting Ingredients
1 cup butter
2 cups softened cream cheese
1 & 1/2 cups powdered sugar
Cupcake Steps
  1. Toast walnuts in oven for about 5 minutes.  Set aside to cool
  2. Beat together:  oil, buttermilk, sugar, vanilla, zest, and ginger.
  3. Beat in eggs - one at a time.
  4. In a separate bowl, sift together:  flour, spices, baking soda, baking powder, and salt.
  5. Add 1/2 of the flour mixture at a time to the oil/sugar mixture, beating at low speed.
  6. Fold in grated carrots, raisins, and nuts until just blended.  Don't beat or overmix.
  7. Scoop (I use an ice cream scoop) batter into lined muffin tins - about 3/4 full.
  8. Bake at 350° F for 20 minutes, rotating the muffin tin half-way through.
  9. Test with a toothpick or knife for doneness.  (The toothpick should pull out clean when inserted in the middle of the cupcake.)
  10. Cool for about 10 minutes before removing from muffin tins.  Cool COMPLETELY before icing.
Frosting Steps
  1. Sift powdered sugar.
  2. ​Beat together softened cream cheese and butter.   Gradually add powdered sugar.