Carrot Raisin Cupcakes

Spiced carrot raisin cupcakes that sit somewhere between a carrot cake muffin and a true cupcake. The all-oil batter (no butter) gives the crumb the same tenderness as classic carrot cake, while the brown sugar contributes molasses notes that play off the warm cinnamon and nutmeg. Shredded carrot and plump raisins go in last to keep them from breaking apart during mixing.

The muffin method (combine wet, combine dry, stir just until moistened) is the key here. Overmixing develops gluten and gives you tough, gummy cupcakes that don’t dome properly. The batter looks lumpy and that’s exactly right. A high oven temperature gives a fast initial rise that creates the rounded top before the structure sets.

Kitchen Tips

• Shred the carrots on the small holes of a box grater, not the large. Coarse carrot shreds stay too firm and crunchy in the finished cake.
• Plump the raisins in 2 tablespoons of warm water for 5 minutes if they’re dry. Dry raisins draw moisture from the batter and make tough cupcakes.
• Fill liners only ¾ full. Overfilled cups overflow and lose their domed top.
• Cool completely before frosting. Warm cupcakes melt cream cheese frosting straight off the top.

Variations

• Top with cream cheese frosting for the classic carrot cake finish.
• Add ½ cup chopped walnuts or pecans for crunch.
• Stir in ¼ cup crushed pineapple (drained well) for extra moisture and tropical sweetness.