Ingredients

The following ingredients have 12 Servings
  • 1 cup (8oz/225g) sugar
  • 1 cup (8oz/225g) butter ((softened))
  • 4 eggs
  • 1 ⅔ cup (8oz/225g) all purpose flour
  • 1 teaspoon baking powder
  • 2 tablespoons milk
  • 1/2 tablespoons grated carrot
  • 1 teaspoon raisins ((chopped))
  • 1/4 teaspoon cinnamon
  • 1 teaspoon walnuts ((chopped))
  • Cream cheese frosting for topping
  • 1 -2 teaspoons cocoa powder ((sifted, depending on taste))
  • 1 tablespoon peanut butter
  • Peanut butter frosting for topping
  • Reeses peanut butter cups for garnish ((optional))
  • 1 teaspoon of lemon zest per cupcake
  • 2 tablespoons fresh blueberries
  • 1 teaspoons vanilla extract
  • Buttercream frosting for topping
  • Lemon zest for garnish
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 teaspoon sprinkles
  • Buttercream frosting for topping
  • Sprinkles for garnish
  • 1/2 tablespoon cocoa powder ((sifted))
  • Red food coloring
  • Cream cheese frosting for topping
  • 2 Oreo cookies ((crushed))
  • Extra Oreo cookie for garnish
  • Buttercream frosting for topping

Instruction

  • Preheat your oven to 350°F (180°C) and line a cupcake tray with cupcake liners.
  • In a stand mixer fitted with a whisk attachment beat your butter until fluffy.
  • Add your sugar and cream together the sugar and butter until light and pale in color.
  • Add your eggs one at a time, being sure they are fully incorporated between each one. Then add in the milk.
  • Add the dry ingredients and mix until a smooth batter is formed. Do not over-mix.