Q. Help! I’m addicted to the carrot cake cupcakes at Star Provisions! I know this may be an impossible task — and I hate to send you on a difficult journey — but please try to get the recipe for the amazing carrot cake cupcakes at Star Provisions. These are dense, moist and not too sweet, and I live too far away to be able to get them daily. I always go get them when I am downtown, but on two recent trips they have not had any and I’ve been left unfulfilled. I will wait anxiously to see whether you succeed in this quest, and I will get my muffin pan ready to go.— Theresa Ford, Roswell

A. Star Provisions shared this recipe without a moment’s hesitation. Its tweaks of the classic carrot cake recipe include using cake flour and adding golden raisins and walnuts to the batter. The frosting recipe is not as sweet as many recipes and allows the tanginess of the cream cheese to shine. It’s easy to understand why these cupcakes would become addictive.

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of the restaurant in the subject line.

Star Provision Carrot Cake Cupcakes

Hands on: 30 minutes

Total time: 1 hour, plus cooling time

Makes: 12

Cupcakes:

1 1/2 cups cake flour

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup granulated sugar

5/8 cup vegetable oil

2 large eggs

1/2 teaspoon vanilla extract

1 cup finely shredded carrots (about 2 small carrots)

1/2 cup chopped walnuts

1/2 cup golden raisins

Cream cheese frosting:

1/2 cup unsalted butter, room temperature

1/2 cup powdered sugar

12 ounces cream cheese, room temperature, cut into pieces

Preheat oven to 375 degrees. Line 12 cups of a muffin tin with cupcake liners.

In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder and salt.

In the bowl of a stand mixer fitted with a paddle, combine sugar, oil, and eggs. Mix until fully incorporated, about 2 minutes. Turn mixer off. Add flour mixture and vanilla. Mix until just incorporated, about 30 seconds. Do not overmix. Turn mixer off, add carrots and then mix until just incorporated, about 20 seconds. Remove bowl from mixer and stir in walnuts and raisins.

Divide mixture between prepared muffin tins and bake for 20 minutes or just until cake is done. Cool cupcakes in tin on a wire rack for 5 minutes, then remove cupcakes from tin and cool completely before icing.

While cupcakes are cooling, make frosting. In the bowl of a stand mixer, mix butter and powdered sugar until smooth, about 1 minute. With mixer running on slow speed, add cream cheese one piece at a time, beating until all cream cheese is incorporated.

Divide frosting evenly between cupcakes and serve immediately. Cupcakes can be refrigerated up to 2 days, but allow to come to room temperature before serving.

Per serving: 471 calories (percent of calories from fat, 61), 6 grams protein, 40 grams carbohydrates, 1 gram fiber, 33 grams fat (13 grams saturated), 88 milligrams cholesterol, 339 milligrams sodium.