
Carrot Cupcakes with Chocolate Cream Cheese Frosting
Makes 12 cupcakes For the cake: • 1 cup all-purpose flour • 1 teaspoon baking powder • 1/2 teaspoon baking soda • 1 teaspoon ground cinnamon • 1/2 teaspoon kosher salt • 1 cup finely shredded carrots • 1/3 cup raisins (optional) • 1/4 cup chopped pecans or walnuts (optional) • 1 cup sugar • 1/2 cup melted unsalted butter, cooled • 2 large eggs • 1/2 cup crushed pineapple in juice (not syrup), drained, or well-chopped fresh pineapple For the Chocolate Cream Cheese Frosting: • 6 ounces milk chocolate chips or chopped milk chocolate • 1/2 cup sour cream • 4 ounces cream cheese, at room temperature • 1 teaspoon pure vanilla extract 1. Preheat the oven to 350°F.