CARROT CAKE CUPCAKES
Steps:
- Preheat the oven to 400 degrees F.
- Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.
- Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 30 to 35 minutes, until a toothpick comes out clean. Cool on a rack.
- For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.
- When the cupcakes are cool, frost them generously and serve.
CARROT-CAKE MINI CUPCAKES
These irresistible carrot-cake mini cupcakes are simple to make and are sure to please everyone's sweet tooth.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 42 mini cupcakes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Line 42 mini muffin cups with mini cupcake liners; set aside.
- Beat sugar, eggs, oil, vanilla, and buttermilk together in the bowl of an electric mixer fitted with a paddle attachment until well combined.
- 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.
- 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.
MINI CARROT CAKES WITH CREAM CHEESE GLAZE
Whole wheat flour and Greek yogurt keep these cakes flavorful and moist while adding fiber and protein. Each cake gets 1 teaspoon of sweet cream cheese glaze-far fewer calories than the multiple tablespoons of frosting piled onto your typical cupcake.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 12 servings
Number Of Ingredients 21
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray twelve 4-ounce mini loaf pans or a 12-cup regular muffin pan with pan release spray.
- Spread the pecans out on a rimmed baking sheet and bake until toasted, 10 to 12 minutes. Allow to cool and then pulse in a food processor until very finely chopped but not ground.
- Combine the chopped pecans, flour, baking powder, cinnamon, ginger, baking soda and salt in a large bowl. Whisk together the brown sugar, yogurt, oil, vanilla extract, lemon zest and eggs in another bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Divide evenly among the prepared pans. (Don't be alarmed if the batter seems skimpy; the cakes will rise once baked.)
- Bake until the center of the cakes bounce back when pressed and a toothpick inserted in the middle comes out clean, 20 to 22 minutes. Let the cakes cool in the pans for a few minutes, and then transfer to a rack to cool completely.
- For the glaze: Mix together the confectioners' sugar, cream cheese, lemon juice, vanilla extract and salt in a medium bowl. Spoon about 1 teaspoon of the glaze onto each cake and use the back of the spoon to spread. Garnish as desired.
MINI CARROT-APPLE CUPCAKES
Provided by Giada De Laurentiis
Categories dessert
Time 1h40m
Yield 24 cupcakes
Number Of Ingredients 15
Steps:
- For the cupcakes: Place an oven rack in the center of the oven and preheat to 350 degrees F. Line two 12-cup mini muffin tins with mini baking papers.
- Whisk the flour, baking powder, cinnamon, salt and allspice in a medium bowl to blend. Using a handheld electric mixer, beat the butter in a large bowl until fluffy. Add the brown sugar and beat until blended. Beat in the eggs, one at a time. Beat in half of the dry ingredients, then the applesauce and apple juice. Beat in the remaining dry ingredients. Fold in the currants and grated carrot.
- Drop 1 well-rounded tablespoon of batter into each paper liner. Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 17 minutes. Cool the cupcakes in the tins for 5 minutes. Transfer to a rack and cool completely.
- For the frosting: Combine the cream cheese, powdered sugar and whipping cream in a deep medium bowl. Beat until the frosting is thick and smooth. Cover and chill for at least 1 hour until firm.
- Frost each cupcake with 1 heaped teaspoon of frosting and serve.
BIRD BAKERY AWARD-WINNING CARROT CAKE MINI CUPCAKES
Steps:
- Preheat the oven to 350 degrees F. Line mini cupcake pans with cupcake liners.
- In a small bowl, sift together the flour, baking soda, cinnamon and salt. Set aside. In a large bowl, beat together the eggs while adding the oil, buttermilk, sugar and vanilla one at a time. Mix until well incorporated. Slowly add the flour mixture into the large bowl to combine. Stir in the pineapple, carrots, coconut, raisins and walnuts.
- Scoop the batter into the prepared cupcake pans, filling each cup about three-quarters of the way full. Bake for 12 to 15 minutes, rotating the pans after 6 or 7 minutes (see Cook's Note). Let the cupcakes cool completely before frosting with the Cream Cheese Frosting. Garnish with additional chopped walnuts.
- Cream Cheese Frosting:
- In a stand mixer with the paddle attachment, beat the butter, cream cheese and confectioners' sugar. Then slowly add in the milk, vanilla and orange zest and juice and mix until combined.
MINI CARROT CUPCAKES
Provided by Food Network Kitchen
Time 1h50m
Yield 48 mini cupcakes
Number Of Ingredients 20
Steps:
- Make the topping: Peel long ribbons from the carrot using a vegetable peeler, then slice the ribbons lengthwise into 1/4-inch-wide strands (you'll need about 48).
- Preheat the oven to 250 degrees F. Bring the granulated sugar and 3/4 cup water to a simmer in a saucepan over medium heat. Add the carrot strands and simmer until soft, about 10 minutes. Drain and cool slightly. Arrange the strands in squiggles on a parchment paper-lined baking sheet. Bake until dry, 25 to 30 minutes. Let cool completely.
- Make the cupcakes: Raise the oven temperature to 350 degrees F. Line two 24-cup mini-muffin pans with paper liners. Put the flour, almonds, baking powder, baking soda, salt, cinnamon, ginger and allspice in a food processor and pulse until the nuts are finely ground.
- Whisk the grated carrots, vegetable oil, granulated sugar, eggs and vanilla in a large bowl until combined. Stir in the flour mixture until just combined. Divide among the mini-muffin cups, filling each three-quarters of the way. Bake until a toothpick comes out clean, 10 to 15 minutes. Transfer to a rack and let cool 5 minutes, then remove the cupcakes from the pans to cool completely.
- Meanwhile, make the frosting: Beat the confectioners' sugar, cream cheese and butter with a mixer until fluffy. Beat in the lemon juice and almond extract. Pipe or spread on the cupcakes. Top with the candied carrots.
Nutrition Facts : Calories 124 calorie, Fat 6 grams, SaturatedFat 1.5 grams, Cholesterol 19 milligrams, Sodium 71 milligrams, Carbohydrate 17 grams, Protein 1 grams, Sugar 14 grams
MINI CARROT CUP CAKES
Make and share this Mini Carrot Cup Cakes recipe from Food.com.
Provided by rainna
Categories Dessert
Time 35m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Grate the carrots by hand or with a food processor.
- In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together the eggs, sugar, brown sugar, butter, oil, orange juice, orange zest, and vanilla extract.
- Fold the wet mixture into the dry ingredients until just incorporated.
- Add the carrots to the batter and mix until fully incorporated.
- Add the chopped walnuts to the batter.
- Line mini cupcake tins with liners, and fill each liner about 2/3 full. Bake for 12 minutes, or until a toothpick comes out clean.
- Using a stand mixer or hand mixer, combine cream cheese and butter until smooth. Slowly add the sifted powdered sugar. Once incorporated, add vanilla extract, cinnamon, and nutmeg. Mix until combined.
- Frost the cupcakes and enjoy!
Nutrition Facts : Calories 263.4, Fat 9, SaturatedFat 5.2, Cholesterol 54.1, Sodium 267.6, Carbohydrate 43.4, Fiber 1.1, Sugar 33.4, Protein 3
CARROT CAKE CUPCAKES
Make and share this Carrot Cake Cupcakes recipe from Food.com.
Provided by swirlycinnacakes
Categories Dessert
Time 50m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees.
- Whisk together the sugar, oil, and vanilla together in a large bowl. Whisk in the eggs, 1 at a time.
- In another bowl, sift together the flour, spices, baking soda, and salt. Add 1/2 of the dry ingredients to the wet ingredients and stir gently. Add the grated carrots to the remaining flour, mix well, and add to the batter. Stir until just combined.
- Line muffin tins with paper liners.
- Scoop the batter into 24 muffin cups until each is 3/4 full.
- Bake at 400 degrees for 10 minutes then reduce oven temperature to 350 degrees and bake for about 25 minutes more, or until a toothpick comes out clean.
- Set aside to cool.
Nutrition Facts : Calories 226.9, Fat 13, SaturatedFat 1.8, Cholesterol 30.7, Sodium 233.8, Carbohydrate 26.2, Fiber 0.8, Sugar 17.4, Protein 2.1
CARROT CAKE CUPCAKES
This recipe is so special to me because it was passed down from my grandmother, to my mother, and now to me. This family classic is now often requested for any type of work function.-Leann Schmid, Covington, Kentucky
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 28 cupcakes.
Number Of Ingredients 16
Steps:
- In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine 2 cups flour, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in carrots and pineapple. Toss the raisins with the remaining flour until coated; fold into batter., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and milk; beat until smooth. Frost cupcakes. Refrigerate leftovers.
Nutrition Facts :
BAREFOOT CONTESSA'S CARROT CAKE CUPCAKES
Make and share this Barefoot Contessa's Carrot Cake Cupcakes recipe from Food.com.
Provided by Juenessa
Categories Dessert
Time 1h15m
Yield 22 cupcakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F
- Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment.
- Add the eggs, 1 at a time.
- In another bowl, sift together the flour, cinnamon, baking soda, and salt.
- With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients.
- Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter.
- Mix until just combined.
- Line muffin pans with paper liners.
- Scoop the batter into 22 muffin cups until each is 3/4 full.
- Bake at 400°F for 10 minutes then reduce oven temperature to 350°F and cook for a further 35 minutes (**see note at bottom), until a toothpick comes out clean.
- Cool on a rack.
- Frosting:.
- Cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment.
- Add the sugar and beat until smooth.
- When the cupcakes are cool, frost them generously and serve.
- **I don't need to cook these for the entire additional 35 minutes. After I lower the temperature to 350°F; I start checking the muffins at around 15 minutes. Just keep watching them until a toothpick inserted in center comes out clean.
Nutrition Facts : Calories 509.9, Fat 31.3, SaturatedFat 10.6, Cholesterol 67.6, Sodium 348.4, Carbohydrate 56, Fiber 1.5, Sugar 43.8, Protein 4.3
CARROT & SOFT CHEESE CUPCAKES
This crowd-pleasing recipe turns the ultimate afternoon tea favourite into delightful cupcakes
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 50m
Yield Makes 12
Number Of Ingredients 14
Steps:
- Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, mixed spice and orange zest. Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot. Divide the mixture between cases and bake for 20-22 mins until a skewer poked in comes out clean. Cool on a wire rack before icing.
- For the icing, beat the butter until really soft, then beat in the soft cheese, icing sugar and vanilla. Use a palette or cutlery knife to swirl the icing on top of the cakes, then decorate with the sprinkles.
Nutrition Facts : Calories 442 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium
CARROT CAKE CUPCAKES
Make and share this Carrot Cake Cupcakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h25m
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- Position oven rack in the middle of the oven; preheat oven to 350°; line a standard 12-cup muffin pan with paper or foil liners.
- In a bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together; set aside.
- In another bowl, whisk together the grated carrots, sugar, oil, eggs, buttermilk, and vanilla together to combine.
- Using a rubber spatula, fold the flour mixture into the carrot mixture until completely combined.
- Divide batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake until golden brown and a pick comes out clean, 20-25 minutes.
- Let the cupcakes cool in the pan on a wire rack for 5 minutes.
- Transfer cupcakes to a wire rack to cool completely, about 1 hour.
- Make frosting--in a bowl, with an electric mixer on med-high speed, beat the cream cheese, butter, and vanilla together until light and fluffy, about 2 minutes.
- Gradually beat in the sugar and mix until thoroughly combined; scrape down the sides of the bowl as needed; use right away, or if the consistency is too soft, refrigerate until the frosting is spreadable, about 15 minutes.
- Frost cupcakes with the cream cheese frosting (the frosted cupcakes can be refrigerated in an airtight container for up to 5 days; bring to room temperature before serving) and serve.
Nutrition Facts : Calories 451.9, Fat 30.3, SaturatedFat 12, Cholesterol 81.9, Sodium 291.3, Carbohydrate 41.1, Fiber 0.9, Sugar 27.5, Protein 5.2
CARROT CAKE MINIS
Make perfectly portioned desserts when you bake a batch of Carrot Cake Minis. Carrot Cake Minis are great for gatherings or as an on-the-go treat whenever and wherever you'd like something sweet!
Provided by My Food and Family
Categories Recipes
Time 1h30m
Yield 48 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Prepare cake batter as directed on package. Blend in dry pudding mix. Spoon into 48 paper-lined mini muffin cups.
- Bake 12 to 15 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove to wire racks; cool completely. Meanwhile, press candies until softened; roll up each to resemble carrot.
- Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Remove cupcakes from liners; cut horizontally in half. Fill each with about 1 Tbsp. COOL WHIP mixture. Top with remaining COOL WHIP mixture, nuts and carrot candies.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 10 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
CARROT CUPCAKES WITH CARDAMOM FROSTING
I put two carrot cake recipes together and came up with this. There are baking times for both regular and mini cupcakes. I personally prefer the mini cupcakes, as they are the perfect size for a small indulgence.
Provided by Barbell Bunny
Categories Dessert
Time 40m
Yield 12 cupcakes
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees. Line muffin cups with liners.
- Beat together the eggs and white and brown sugars in a bowl. Mix in oil and vanilla. Fold in carrots and pineapple.
- In a separate bowl, sift and then mix the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cardamom. Add coconut.
- Add dry ingredients into the carrot mixture until evenly moist. Fold in nuts. Transfer to prepared muffin cups.
- Bake 25 minutes, or until toothpick inserted in the center comes out clean. Cool completely on wire racks before topping with frosting.
- If you're making mini cupcakes, bake at 350 for 11 - 13 minutes.
- Frosting:.
- Mix cream cheese and butter until creamy and light.
- Mix in powdered sugar one cup at a time. You can add more or less to get your desired consistency.
- Mix in cardamom and vanilla until fully integrated.
- Pipe onto cooled cupcakes.
Nutrition Facts : Calories 577.9, Fat 30.4, SaturatedFat 11.2, Cholesterol 62, Sodium 320.9, Carbohydrate 74.3, Fiber 3.2, Sugar 58, Protein 5.3
MINI CARROT CAKES
A cream cheese topped cupcake with a sweet carrot flavour. This recipe is healthy and delicious.
Provided by British Bakery
Time 32m
Yield Makes 12
Number Of Ingredients 0
Steps:
- Top and tail, peel and then grate the carrots.
- Preheat oven to 200°C/gas mark 6.
- Melt margarine and combine with grated carrots.
- Add sugar and sift in the flour.
- Add the cinnamon, baking powder and eggs.
- Mix in sultanas/raisins and add the nuts (optional).
- Bake for 20 mins until a consistent dark colour and a slightly firm top.
- Leave to cool and then add the icing.
- For the icing: Mix cream cheese and sifted icing sugar together and add the (optional) cinnamon.
- Use a piping bag with a star nozzle and pipe a circular twirl on the top of the carrot cake.
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