Ingredients
2 1/3
cups Gold Medal™ flour
2
teaspoons baking powder
1/2
teaspoon baking soda
1/2
teaspoon salt
2
teaspoons ground cinnamon
1
cup butter, softened
1 1/4
cups granulated sugar
3
eggs
1
teaspoon vanilla
2/3
cup milk
3
cups shredded carrots (about 4 medium)
1
cup raisins
1
can (8 oz) crushed pineapple, well drained
1
cup butter
2
cups packed brown sugar
1/2
cup milk
2
teaspoons vanilla
5
cups powdered sugar
Pecan halves or chopped nuts, if desired
Preparation
Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
In medium bowl, mix flour, baking powder, baking soda, salt and cinnamon. In large bowl, beat 1 cup butter with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add eggs, 1 at time, beating well after each addition. Beat in 1 teaspoon vanilla.
On low speed, alternately add flour mixture, about 1/3 at a time, and 2/3 cup milk, about 1/2 at a time, beating just until blended. Stir in carrots, raisins and pineapple.
Divide batter evenly among muffin cups, filling each with about 2/3 full. (Cover and refrigerate remaining batter until ready to bake. Cool pan before reusing.)
Bake 20 to 25 minutes or until golden and toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pans to cooling racks to cool.
Meanwhile, in 2-quart saucepan, melt 1 cup butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly. Stir in 1/2 cup milk. Return to boiling; remove from heat. Stir in 2 teaspoons vanilla. Cool to lukewarm, about 30 minutes. Gradually stir in powdered sugar with whisk. Frost each cupcake with about 2 tablespoons frosting. Garnish with nuts.
