Moist Carrot Cupcakes - cooking recipe

Ingredients

1 cup unsalted butter, melted and cooled (2 sticks)
1 3/4 cups granulated sugar
1/4 cup dark brown sugar
4 eggs
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 lbs carrots, peeled and grated on medium holes of box grater (about 3 1/2 cups)
1/2 cup raisins, chopped (optional)
1/2 cup unsalted butter, softened (1 stick)
2 cups confectioners' sugar
8 ounces cream cheese, softened
2 teaspoons vanilla extract

Preparation

CUPCAKES:
Heat oven to 350. Line 24 cups in muffin trays.
In large bowl, stir together butter, sugars and eggs until well blended.
Stir in flour, salt, cinnamon, nutmeg, baking powder, baking soda, carrots and raisins.
Spoon 1/4 c batter into each cupcake liner.
Bake at 350 for 25-27 minutes or until toothpick inserted in center comes out clean.
Cool cupcakes in pan on rack for 5 minutes, then remove and cool completely on wire rack.
FROSTING:
In a large bowl, beat butter and confectioners' sugar together on medium-high until blended.
Add cream cheese and vanilla and beat on medium-high until no lumps remain.
Divide frosting among cupcakes.