Recipes and Cooking Mini Blue Corn Carrot Cake Cupcakes This tender treat works as a muffin to start your morning or frosted as a cupcake to celebrate sweet moments. Were declaring this your new go-to bakeable. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 12, 2012 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Bake Time: 12 mins Cool Time: 30 mins Total Time: 30 mins Servings: 48 Jump to Nutrition Facts Ingredients ¾ cup all-purpose flour ¾ cup blue cornmeal 2 teaspoon ground cinnamon 1 ½ teaspoon baking powder ¾ teaspoon salt ¾ teaspoon ground ginger ½ teaspoon baking soda ½ teaspoon ground nutmeg 3 eggs, lightly beaten 1 cup packed light brown sugar ½ cup canola oil ¼ cup applesauce 1 teaspoon vanilla 2 cup shredded carrots (4 medium) ½ cup raisins ½ cup chopped walnuts 1 recipe Cream Cheese Frosting Chopped walnuts (optional) Cream Cheese Frosting 1 8 ounce package cream cheese, softened ½ cup butter, softened 1 teaspoon vanilla 1 ½ cup powdered sugar Directions Preheat oven to 350°F. Line forty-eight 1-3/4-inch muffin cups with paper bake cups; set aside. In a medium bowl stir together flour, cornmeal, cinnamon, baking powder, salt, ginger, baking soda, and nutmeg. Set aside. In a large bowl whisk together eggs, brown sugar, oil, applesauce, and vanilla until combined. Stir in flour mixture just until combined. Fold in carrots, raisins, and 1/2 cup walnuts. Spoon batter into prepared muffin cups, filling each 3/4 full. Bake for 12 to 15 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove from muffin cups. Cool completely on wire racks. Frost cupcakes with Cream Cheese Frosting. Sprinkle with additional walnuts, if desired. Store in the refrigerator. Cream Cheese Frosting In a medium mixing bowl beat cream cheese, butter, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar until smooth. To vary this recipe, try dried cranberries in place of the raisins, slivered almonds or chopped pecans for the walnuts, and add 1 teaspoon finely shredded orange peel. Rate it Print Nutrition Facts (per serving) 128 Calories 7g Fat 16g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 48 Calories 128 % Daily Value * Total Fat 7g 9% Saturated Fat 2g 10% Cholesterol 17mg 6% Sodium 137mg 6% Total Carbohydrate 16g 6% Total Sugars 10g Protein 2g Vitamin C 0.6mg 3% Calcium 30.3mg 2% Iron 0.5mg 3% Potassium 64mg 1% Folate, total 16.1mcg Vitamin B-12 0.1mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.