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Desserts

Carrot Cake Cupcakes

Now presented in cupcake form, this retro recipe fits today’s dessert trends and tastes better than ever

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Ingredients

FOR THE CUPCAKES, COMBINE:

WHISK:

FOLD IN:

FOR THE FROSTING, BEAT:

FOR THE PISTACHIOS, MELT:

Adding a little pineapple to the cream cheese frosting really tops things off. Just be sure to drain it well or the frosting will be soupy.

Instructions

Preheat oven to 350°. Line a muffin pan with cupcake papers.

For the cupcakes, combine flour, 1 cup granulated sugar, baking soda, 1 tsp. cinnamon, ginger, nutmeg, and 12 tsp. salt.

Whisk together oil, melted butter, 1 tsp. vanilla, and eggs in a separate bowl; add to the dry ingredients, stirring to incorporate.

Fold in carrots, 12 cup pineapple, and raisins just until mixed. Scoop batter into prepared pan, filling each well almost full. Bake cupcakes until a toothpick inserted in the centers comes out clean, 25–30 minutes. Let cupcakes cool in the pan 5 minutes; remove and let cool completely.

For the frosting, beat cream cheese, softened butter, 1 tsp. vanilla, and a pinch of salt with a mixer until smooth. Add powdered sugar and beat to blend (mixture will be gooey). Fold in 12 cup pineapple.

For the pistachios, melt 2 Tbsp. butter in a nonstick skillet over medium heat. Add pistachios, 3 Tbsp. granulated sugar, and 12 tsp. cinnamon; toss to combine. Sauté until nuts are coated with sugar and smell toasted, tossing often, about 5 minutes. Spread nuts out on a baking sheet to cool. (Not all the sugar will stick to the nuts. This is OK.) When cool, coarsely chop nuts.

Spread 3 Tbsp. frosting on each cupcake; top with pistachios.

Nutritional Facts

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What is more comforting on a cool fall day than a pot of soup simmering away on the stove?

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