I remember my Mom making us carrot cake and how yummy it was. After my first attempt at a decent carrot cupcake earlier in the month with a Martha Stewart recipe, I had to try one from America's Test Kitchen. And lo and behold, it worked! The cupcakes came out so moist and lasted many days. Next time I make them, I will put in some walnuts because they give the cupcakes a nice texture. But even without the walnuts, the cupcakes will be yummy.
Be sure to add cream cheese frosting to these cupcakes. Carrot cakes and cupcakes are even more delicious with this frosting. Plus, the recipe I am including is super easy.
By the way, the best way to keep cupcakes is to store them in an airtight container in the fridge.
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