Carrot Cake Cupcakes with Vanilla Cream Cheese Frosting

For the Cupcakes:

1. Preheat oven to 350F. Spray a 12-count muffin pan very well with floured cooking spray or use liners (Cosmetically, I prefer avoiding the ripples and ridges that liners produce).

2. In a large mixing bowl, whisk together the first 11 ingredients (through optional salt) until combined.

3. Add the flour, baking powder, baking soda, and stir until just combined, don’t overmix.

4. Fold in the carrots, optional raisins and nuts.

5. Turn batter out into prepared pan. Fill each muffin cavity between 2/3 and 3/4-full. Do not exceed 3/4-full because they will overflow. You may have batter remaining for a 13th (or 14th) cupcake and it’s better to either discard it or bake it in another pan even though it’s a pain for just 1 cupcake. I have overfilled, and then overflown, trying to make it all work in one pan.

6. Bake for about 20 minutes, or until cupcakes are domed, set, springy to the touch, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter.

7. Allow cupcakes to cool in pan for about 15 minutes before removing and turning out onto a wire rack to cool completely.

8. While cupcakes cool, make the frosting.