Mini Carrot Cake Cupcakes with Maple Cream Cheese Frosting (Martha Stewart)

1. Preheat oven to 350 degrees. Line 42 mini muffin cups with mini cupcake liners; set aside.
2. Beat sugar, eggs, oil, vanilla, and buttermilk together in the bowl of an electric mixer fitted with a paddle attachment until well combined.
3. In a large bowl, sift together flour, cinnamon, baking powder, baking soda, and salt. Slowly add three-quarters of the flour mixture to the sugar mixture; mix until well combined. Add carrots and raisins to remaining flour mixture; toss to combine. Stir into batter until well combined.
4. Fill each muffin cup with about 2 teaspoons batter. Bake until a cake tester inserted into the center of cupcakes comes out clean, 10 to 12 minutes. Transfer cupcakes to wire rack to cool. Let cool completely before frosting with cream cheese frosting.

Maple Cream Cheese Frosting

• 1 package (8 ounces) cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 tablespoon pure maple syrup
• 1/2 teaspoon pure vanilla extract
• 2 cups confectioners' sugar
• Toasted coconut (optional)
1. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter together until smooth. Add maple syrup, vanilla, and confectioners' sugar; continue beating until well combined and smooth. After frosting each cupcake, add a few flakes of toasted coconut (optional).