← All recipes

Carrot Raisin Cupcakes

A home-style Carrot Raisin Cupcakes made with Flour, Baking Powder, Salt, Brown Sugar, and Vegetable Oil. Scale it up or down for the number of people at the table.

Ingredients

• 2 cup
• 1 tsp
• 1/2 tsp
• 3/4 cup
• 1/2 cup
• 1/2 cup
• 2 cup

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method 12 Reynolds Baker’s Choice Foil Bake cups

2. 2

   Reynolds Crystal Color Plastic Wrap

3. 3

   Bake these carrot cupcakes and wrap individually in Reynolds

4. 4

   Plastic Wrap.

5. 5

   Preheat oven to 400 degrees F. Place Reynolds Baker’s Choice Foil Bake Cups on cookie sheet; set aside.

6. 6

   In large bowl, combine flour, cinnamon, nutmeg, baking powder and salt.

7. 7

   Add brown sugar, eggs, vegetable oil and milk; stir just until dry ingredients are moistened.

8. 8

   Stir in carrots and raisins.

9. 9

   Spoon batter into bake cups, filling 3/4 full.

10. 10

    Bake until toothpick inserted in center comes out clean, 20 to 25 minutes.

11. 11

    Cool 5 minutes; remove from pan.

12. 12

    Wrap individually in Reynolds Crystal

13. 13

    Color Plastic Wrap.