This recipe is just the right size for carrot cupcakes

I had a request for carrot cupcakes; not carrot cake. Since I typically just adapt a cake recipe into cupcakes, I had to look for something more specific. This recipe is adapted from "Hello, Cupcake!" (Houghton Mifflin, 2008) by Karen Tack and Alan Richardson. These tasty little cakes can be iced with Almost-Homemade Vanilla Buttercream (recipe below), or your favorite cream cheese frosting.

CARROT CUPCAKES

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

2 large eggs

1 cup sugar

1/3 cup lightly packed brown sugar

1/2 cup vegetable oil

1/4 cup milk

1 teaspoon vanilla extract

1 1/2 cups grated carrots (about 4)

1/2 cup dark raisins

1/2 cup chopped walnuts

Preheat oven to 350 degrees. Line 18 muffin cups with paper liners.

Whisk together the flour, baking soda, cinnamon, baking powder, salt and nutmeg in a medium bowl.

In another medium bowl, with an electric mixer on medium speed, beat the eggs, sugar, brown sugar, oil and milk until light and thick.

Reduce speed to low and add the flour mixture, beating just until blended. Stir in the vanilla, carrots, raisins and walnuts until well blended.

Spoon the batter into prepared muffin cups. Bake 20 minutes until golden and a toothpick inserted in the center comes out clean. Remove cupcakes from baking pan and place on wire rack to cool completely.

Makes18 cupcakes, each with (without frosting): 210 calories, 9 grams fat, 24 mg cholesterol, 30 grams carbohydrates, 1 gram fiber, 20 grams sugars, 29 grams carbohydrates, 3 grams protein, 163 mg sodium.

ALMOST-HOMEMADE VANILLA BUTTERCREAM

1 (16-ounce) container Marshmallow Fluff or 2 (7-ounce) containers Jet-Puffed Marshmallow Creme

3/4 pound (3 sticks) butter, softened and cut into pieces

1 teaspoon vanilla extract

1/2 cup confectioners' sugar, plus more as needed

Spoon the marshmallow into a large bowl. Beat with an electric mixer on low speed as you gradually add the butter pieces, beating well after each addition until mixture is smooth. After all the butter is incorporated, add the vanilla and 1/2 cup confectioners' sugar.

Scrape the bowl well to incorporate all the sugar. Add more sugar, if necessary, to adjust the texture to spreading consistency.

Makes 3 1/2 cups. Per 1-tablespoon serving: 78 calories, 5 grams fat, 13 mg cholesterol, 9 grams carbohydrates, 7 grams total sugars, 9 grams carbohydrates, 7 mg sodium.

Test kitchen tip: You can use food coloring to make this icing any color you wish.

Here's how to reach me: Phone, 239-2664; e-mail, sboyle@bnd.com; or write, Suzanne Boyle, Belleville News-Democrat, P.O. Box 427, 120 S. Illinois St., Belleville, IL 62222-0427.