Ingredients
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. kosher salt
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
3/4 c. (1 1/2 sticks) melted butter
1 c. packed brown sugar
1 large egg
2 tbsp. sour cream
1/2 tsp. pure vanilla extract
1 1/2 c. grated carrots (from about 4 carrots)
1/2 c. golden raisins
1/2 c. chopped toasted pecans
Preparation
Step 1Preheat oven to 375°. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger.Step 2In another large bowl, whisk together melted butter, brown sugar, egg, sour cream, and vanilla. Stir in carrots, raisins, and pecans. Stir in flour mixture until just combined.Step 3Line a 12-cup muffin tin with paper liners. Divide batter among muffin tins. Bake until a toothpick inserted in the center of a cupcake comes out clean, 25 to 30 minutes, rotating pan halfway through. Let cool.
