CARROT LATTE CUPCAKES RECIPE BY TASTY
Here's what you need: carrots, instant espresso powder, hot water, unsalted butter, granulated sugar, light brown sugar, large eggs, vanilla extract, all purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, ground ginger, ground nutmeg, coconut oil, cold brew coffee, Fisher® Chef's Naturals Walnut Halves & Pieces, instant espresso powder, hot water, unsalted butter, powdered sugar, vanilla extract, kosher salt, unsalted butter, granulated sugar, Fisher® Chef's Naturals Walnut Halves & Pieces, cinnamon, allspice, ginger, kosher salt
Provided by Fisher® Nuts
Categories Desserts
Yield 24 cupcakes
Number Of Ingredients 31
Steps:
- Preheat the oven to 350°F (180°C). Line 2 12-cup muffin tins with paper liners and grease with butter spray.
- Make the carrot cupcake batter: In a food processor, process the carrots until finely chopped.
- In a small bowl, whisk together the instant espresso powder and hot water until the granules dissolve. Let cool to room temperature.
- In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, about 2 minutes. Add the granulated and brown sugars and beat until smooth, about 2 minutes, scraping down the sides of the bowl as needed.
- In a small bowl, beat together the eggs and vanilla.
- Add the egg mixture to the butter mixture in thirds, beating on medium speed between each addition until fully incorporated.
- In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Add the dry ingredients to the wet ingredients in thirds, beating on low speed between each addition until incorporated.
- Add the coconut oil and beat on medium-low speed for 1 minute, until fluffy.
- Add the cooled instant espresso and cold brew and beat on low speed until smooth.
- Fold in the carrots and Fisher Walnuts until evenly incorporated.
- Divide the batter evenly between the prepared muffin cups, filling each about ¾ of the way full. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let cool completely before frosting.
- Meanwhile, make the vanilla latte buttercream frosting: In a small bowl, whisk together the instant espresso powder and hot water until the granules dissolve. Let cool to room temperature.
- In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, 2 minutes. Add half of the powdered sugar at a time, beating on low speed between each addition until just incorporated.
- Add the vanilla, salt, and cooled instant espresso, and mix on low speed until fully incorporated and the frosting is smooth. Transfer the frosting to a piping bag fitted with a large star tip. Refrigerate until ready to use.
- Make the spiced candied walnuts: Line a baking sheet with parchment paper.
- In a medium saucepan over medium-high heat, combine the butter and sugar, and cook, stirring constantly, until light brown in color, about 3 minutes. Add the Fisher Walnuts and toss until fully coated. Remove the pot from the heat.
- In a small bowl, whisk together the cinnamon, allspice, ginger, and salt.
- Sprinkle the spice mixture over the walnuts and toss until evenly coated.
- Spread the candied walnuts on the prepared baking sheet in an even layer and let cool completely, 10 minutes.
- To frost, place the tip of the piping bag at an angle at the edge of each cupcake and squeeze, rotating the cupcake and working toward the center, until covered in frosting. Repeat with the remaining cupcakes. Top each cupcake with a few candied walnuts.
- Enjoy!
Nutrition Facts : Calories 374 calories, Carbohydrate 52 grams, Fat 16 grams, Fiber 1 gram, Protein 4 grams, Sugar 36 grams
CARROT CUPCAKES
To try to get my family to eat more vegetables, I often "hide" nutritional foods inside sweet treats. The carrots add wonderful moistness to these cupcakes, which have a rich cream cheese frosting. Now we can have our cake and eat our vegetables, too! -Doreen Kelly, Rosyln, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. In a large bowl, beat the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, allspice and salt; gradually add to egg mixture. Stir in carrots. , Fill greased or paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners' sugar until smooth. Stir in the coconut, pecans and raisins. Frost cupcakes. Store in the refrigerator.
Nutrition Facts : Calories 326 calories, Fat 18g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 187mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
CARDAMOM-SPICED CARROT CUPCAKES RECIPE BY TASTY
Here's what you need: carrots, unsalted butter, granulated sugar, light brown sugar, large eggs, vanilla extract, all purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, ground ginger, ground nutmeg, coconut oil, ground cardamom, Fisher® Chef's Naturals Pecan Halves, cream cheese, vanilla extract, powdered sugar, orange, ground cardamom, ground ginger
Provided by Fisher® Nuts
Categories Desserts
Yield 24 cupcakes
Number Of Ingredients 22
Steps:
- Preheat the oven to 350°F (180°C). Line 2 12-cup muffin tins with paper liners and grease with butter spray.
- Make the base carrot cupcake batter: In a food processor, process the carrots until finely chopped.
- In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, about 2 minutes. Add the granulated and brown sugars, and beat until smooth, about 2 minutes, scraping down the sides of the bowl as needed.
- In a small bowl, beat together the eggs and vanilla extract.
- Add the egg mixture to the butter mixture in thirds, beating on medium speed between each addition until fully incorporated.
- In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Add the dry ingredients to the wet ingredients in thirds, beating on low speed between each addition until incorporated.
- Add the coconut oil and beat on medium-low speed for 1 minute, until fluffy.
- Finish making the cupcakes according to your desired variation.
- For the Cardamom-Spiced Carrot Cupcakes: When making the batter, add the cardamom to the dry ingredients. Gently fold in the carrots and 1⅓ cups Fisher Pecans. Divide the batter evenly between the prepared muffin cups, filling each about ¾ of the way full. Bake the cupcakes for 15-17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let cool completely before frosting.
- Meanwhile, make the orange, cardamom, and ginger-spiced cream cheese frosting: In a large bowl, whip together the cream cheese and vanilla extract with an electric hand mixer on medium speed until fluffy, 2 minutes, scraping down the sides of the bowl as needed. Add the powdered sugar and beat on low speed until smooth. Add the orange zest, cardamom, and ginger, and beat until incorporated. Transfer the frosting to a piping bag fitted with a large round tip. Refrigerate until ready to use.
- To frost, place the tip of the piping bag upright at the center of a cupcake and squeeze until the cupcake is covered with frosting. Repeat with the remaining cupcakes, then garnish the edges with the remaining cup of Fisher Pecans.
- Enjoy!
Nutrition Facts : Calories 321 calories, Carbohydrate 47 grams, Fat 13 grams, Fiber 2 grams, Protein 3 grams, Sugar 36 grams
CARROT CUPCAKES RECIPE BY TASTY
Here's what you need: sunflower oil, medium eggs, carrot, brown sugar, self raising flour, ground cinnamon, baking soda, unsalted butter, icing sugar, full fat cream cheese, vanilla extract, cinnamon, walnut
Provided by Celina How
Yield 10 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350°C and line a muffin tray with 10 cupcake liners.
- Whisk together the sunflower oil and eggs.
- Add in the grated carrots and sugar, and mix again.
- Add in the sifted flour, cinnamon, and baking soda.
- Mix until no streaks of flour is seen.
- Split the mixture between the cupcake cases, and bake in the oven for 20-22 minutes
- Once cooled, spread cream cheese frosting and decorate with walnut bits.
Nutrition Facts : Calories 653 calories, Carbohydrate 44 grams, Fat 49 grams, Fiber 0 grams, Protein 8 grams, Sugar 31 grams
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
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.
ZUCCHINI CARROT CUPCAKES
Make and share this Zucchini Carrot Cupcakes recipe from Food.com.
Provided by VA3212
Categories Dessert
Time 30m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Line a cupcake pan with 12 paper muffin liners.
- In a medium bowl, combine flours, baking soda, baking powder, cinnamon, and salt.
- In a large bowl, beast sugar, eggs, applesauce, and vanilla extract for 1 minute.
- Beat together wet and dry ingredients by hand until no traces of flour remain. Stir in zucchini, carrots, and nuts.
- Spoon batter evenly into 12 muffin liners. Bake cupcakes for 15 minutes or until a cake tester indictes they're done. Cool on a rack.
- Frost with icing if desired. Top with sprinkles, mini chocolate chips, or raisins. You can also skip the icing and dust the cupcakes with 10X sugar or just leave plain.
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 CUPCAKES WITH CRUSHED PINEAPPLE
Make and share this Carrot Cake Cupcakes With Crushed Pineapple recipe from Food.com.
Provided by Mrs. Woods
Categories Dessert
Time 25m
Yield 25-40 cupcakes, 25-40 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375. Mix first 4 ingredients, sugar, oil, eggs and vanilla in a bowl with a wooden spoon. Mix together next 4 ingredients, flour, cinnamon, baking soda and salt and add to the first 4. Add last 4 ingredients, coconut, carrots, pineapple and walnuts. Use cupcake liners and let cool before frosting with cream cheese frosting.
Nutrition Facts : Calories 306.6, Fat 18.8, SaturatedFat 4, Cholesterol 22.3, Sodium 229.4, Carbohydrate 33.2, Fiber 1.9, Sugar 22.1, Protein 3
CARROT CUPCAKES WITH GINGER-CREAM CHEESE ICING
Make and share this Carrot Cupcakes With Ginger-Cream Cheese Icing recipe from Food.com.
Provided by Raquel Grinnell
Categories Dessert
Time 45m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Line twelve 1/3-cup muffin cups with paper liners. Sift first 5 ingredients into medium bowl. Using electric mixer, beat sugar, oil and eggs in large bowl until well blended. Add dry ingredients to egg mixture in 2 additions, beating until well blended after each addition. Mix in carrots and pineapple. Spoon batter into prepared muffin cups, filling each 3/4 full.
- Bake cupcakes until tester inserted into center comes out clean, about 30 minutes. Turn cupcakes out onto racks and cool completely. (Can be made 1 day ahead. Cover; store at room temperature.)
- Spread top of each cupcake with scant 3 tablespoons Ginger-Cream Cheese Icing.
- To make the icing: Using electric mixer, beat cream cheese and butter in large bowl until smooth. Add powdered sugar and ginger; beat until fluffy and smooth. (Can be made 1 day ahead. Cover; chill. Bring to room temperature, then beat until fluffy before using.).
CARROT BLUEBERRY CUPCAKES
Carrots, blueberries, pineapple and zucchini make an interesting and delicious combination in these unique little treats.-Patricia Kile, Elizabethtown, Pennsylvania.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 16 cupcakes.
Number Of Ingredients 20
Steps:
- In a small bowl, beat the sugar, oil, eggs and vanilla. In another large bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in the carrots, zucchini and pineapple. Fold in blueberries. , Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 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 large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cupcakes. If desired, top with nuts and fresh blueberries. Refrigerate leftovers.
Nutrition Facts : Calories 294 calories, Fat 13g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 189mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.
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 :
CHEESECAKE-STUFFED CARROT CUPCAKES RECIPE BY TASTY
Here's what you need: butter spray, carrots, unsalted butter, granulated sugar, light brown sugar, large eggs, vanilla extract, all purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, ground ginger, ground nutmeg, coconut oil, Fisher® Chef's Naturals Walnut Halves & Pieces, cream cheeses, sour cream, granulated sugar, vanilla extract, large eggs, cream cheese, vanilla extract, powdered sugar, lemon, lemon juice, kosher salt
Provided by Fisher® Nuts
Categories Desserts
Yield 24 cupcakes
Number Of Ingredients 27
Steps:
- Preheat the oven to 350°F (180°C). Line 2 12-cup muffin tins with paper liners and grease with butter spray.
- Make the base carrot cupcake batter: In a food processor, process the carrots until finely chopped.
- In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, about 2 minutes. Add the granulated and brown sugars, and beat until smooth, about 2 minutes, scraping down the sides of the bowl as needed.
- In a small bowl, beat together the eggs and vanilla extract.
- Add the egg mixture to the butter mixture in thirds, beating on medium speed between each addition until fully incorporated.
- In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Add the dry ingredients to the wet ingredients in thirds, beating on low speed between each addition until incorporated.
- Add the coconut oil and beat on medium-low speed for 1 minute, until fluffy.
- Finish making the cupcakes according to your desired variation.
- For the Cheesecake-Stuffed Carrot Cupcakes: Gently fold the carrots and 1⅓ cups Fisher Walnuts into the batter.
- Make the cheesecake filling: In a large bowl, whip together the cream cheese and sour cream with an electric hand mixer on medium-low speed until fluffy, 2 minutes. Add the granulated sugar and vanilla extract, and beat until fully incorporated. Add the eggs and beat on low speed until smooth.
- Spoon the carrot cupcake batter into the prepared muffin cups, filling each a little more than halfway. Tap the muffin tins on the counter to smooth the batter. Spoon the cheesecake filling over the batter, filling each cup ¾ of the way. Bake the cupcakes for 25-27 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the oven and let cool completely.
- Meanwhile, make the lemon vanilla cream cheese frosting: In a large bowl, whip together the cream cheese and vanilla extract with an electric hand mixer on medium speed until fluffy, 2 minutes, scraping down the sides of the bowl as needed. Add the powdered sugar and beat on low speed until smooth. Add the lemon zest, lemon juice, and salt, and mix on low speed to incorporate. Transfer the frosting to a piping bag fitted with a large round tip and refrigerate until ready to use.
- To frost, place the tip of the piping bag upright at the center of a cupcake and squeeze until the cupcake is covered with frosting. Repeat with the remaining cupcakes, then garnish the centers with the remaining cup of Fisher Walnuts.
- Enjoy!
Nutrition Facts : Calories 471 calories, Carbohydrate 51 grams, Fat 27 grams, Fiber 1 gram, Protein 6 grams, Sugar 39 grams
CARROT CUPCAKES
My family doesn't really like carrot cake but I love it. So I experimented with my own recipe and found that finely grinding walnuts in a coffee grinder made all the difference. Now we all can enjoy them. Top muffins with your favorite cream cheese frosting.
Provided by Bobbie Susan
Categories Desserts Cakes Cupcake Recipes
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease or line 12 muffin cups with paper liners.
- Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in eggs, 1 at a time, beating until fully incorporated before adding the next egg. Mix vanilla extract into creamed butter mixture.
- Whisk flour, walnuts, cinnamon, baking powder, baking soda, and salt together in a bowl. Mix 1/3 of the flour mixture into the creamed butter mixture until just combined; add 1/2 of the milk and mix until combined. Stir 1/2 of the remaining flour mixture into the batter; add the remaining milk and mix until combined. Mix the remaining flour mixture into the batter and fold in carrots. Scoop batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 17 minutes.
Nutrition Facts : Calories 373.8 calories, Carbohydrate 51.2 g, Cholesterol 72.5 mg, Fat 17.7 g, Fiber 1 g, Protein 4 g, SaturatedFat 10.2 g, Sodium 321.6 mg, Sugar 34.4 g
CARROT CUPCAKES
These carrot cupcakes will surely become a favorite in your baking repertoire.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 12 cupcakes
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners.
- In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.
- In another large bowl, whisk together melted butter, brown sugar, egg, yogurt, and vanilla. Stir in carrots. Gradually add dry ingredients to butter mixture mixing until well combined. Divide among muffin tin. Bake 25 to 30 minutes, rotating pan halfway through until a toothpick inserted in the center of a cupcake comes out clean.
- Remove from pan to a wire rack to cool completely before frosting. To frost: Using an electric mixer, beat cream cheese, butter, and confectioners' sugar until smooth; beat in vanilla and orange zest. Top each cupcake with 2 tablespoons of frosting and spread to cover.
CARROT CAKE CUPCAKES
These are just like a piece of Carrot Cake. Delicious. Pop them in the freezer and you will always have a quick dessert when you need it. My youngest granddaughter likes to have me make cupcakes. She thinks they are just for her. I like to use Marg (Cayman Designs) Recipe #261024 on these and if you want it a traditional Carrot Cake Frosting, throw in some cream cheese to her frosting. Good!
Provided by Mimi in Maine
Categories Dessert
Time 35m
Yield 24 cupcakes
Number Of Ingredients 11
Steps:
- In a mixing bowl beat the oil and sugar; add the eggs, one at a time mixing well.
- Add the next 5 ingredients and mix well.
- Grate the carrots (I do it in a food processor) and add to the above.
- Add walnuts and coconut.
- Use cupcake papers that have been lightly sprayed with vegetable spray and fill two-thirds full.
- Bake 350 degrees for about 15-20 minutes.
- Remove from pan and frost when cool.
- I like a butter frosting but a cream cheese frosting is great too.
Nutrition Facts : Calories 278.6, Fat 17.8, SaturatedFat 2.4, Cholesterol 31, Sodium 288.7, Carbohydrate 28.1, Fiber 1.2, Sugar 17.6, Protein 3.2
CARROT-TOPPED CUPCAKES
A handy spice cake mix gets a tasty treatment when dressed up with shredded carrots and chopped walnuts. The mini carrot cakes are eye-catching, too, when decorated with cream cheese frosting carrots and parsley sprigs for the green tops. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Prepare cake batter according to package directions. Fold in carrots, walnuts and cinnamon. , Fill paper-lined muffin cups half full. Bake at 350° for 18-23 minutes or until a toothpick inserted in the center comes out clean. Remove from pans to wire racks to cool completely., Frost cupcakes with 1-1/4 cups frosting. Place remaining frosting in a small resealable bag; tint with orange food coloring. Cut a small hole in the corner of bag; pipe a carrot on the top of each cupcake. Add a parsley sprig for greens.
Nutrition Facts :
MAPLE CARROT CUPCAKES
I come from a line of family cooks and have liked to cook and bake since I was young. Mother and Grandmom were always in the kitchen cooking up something delicious. These carrot cupcakes were Grandmom's specialty, and we always have them at family gatherings. -Lisa Ann Panzino DiNunzio, Vineland, New Jersey
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large bowl, combine the first 6 ingredients. In another bowl, beat eggs, oil and syrup. Stir into dry ingredients just until moistened. Fold in carrots. , Fill 18 greased or paper-lined muffin cups two-thirds full. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. , For frosting, combine the cream cheese, butter, syrup and vanilla in a bowl; beat until smooth. Frost cooled cupcakes. Add nuts if desired. Store in the refrigerator.
Nutrition Facts : Calories 327 calories, Fat 20g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 243mg sodium, Carbohydrate 33g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
DOUBLE CHOCOLATE CARROT CUPCAKES RECIPE BY TASTY
Here's what you need: butter spray, carrots, unsalted butter, granulated sugar, light brown sugar, large egg, vanilla extract, all purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, ground ginger, ground nutmeg, coconut oil, dark cocoa powder, ground allspice, Fisher® Chef's Naturals Walnut Halves & Pieces, unsalted butter, powdered sugar, unsweetened dark cocoa powder, whole milk, vanilla extract, kosher salt, Fisher® Chef's Naturals Walnut Halves & Pieces
Provided by Fisher® Nuts
Categories Desserts
Yield 24 cupcakes
Number Of Ingredients 25
Steps:
- Preheat the oven to 350°F (180°C). Line 2 12-cup muffin tins with paper liners and grease with butter spray.
- Make the base carrot cupcake batter: In a food processor, process the carrots until finely chopped.
- In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, about 2 minutes. Add the granulated and brown sugars, and beat until smooth, about 2 minutes, scraping down the sides of the bowl as needed.
- In a small bowl, beat together the eggs and vanilla extract.
- Add the egg mixture to the butter mixture in thirds, beating on medium speed between each addition until fully incorporated.
- In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Add the dry ingredients to the wet ingredients in thirds, beating on low speed between each addition until incorporated.
- Add the coconut oil and beat on medium-low speed for 1 minute, until fluffy.
- Finish making the cupcakes according to your desired variation.
- For the Double Chocolate Carrot Cupcakes: When making the batter, add the cocoa powder and allspice to the dry ingredients. Gently fold in the carrots and finely chopped Fisher Walnuts. Divide the batter evenly between the prepared muffin cups, filling each about ¾ of the way full. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let cool completely before frosting.
- Meanwhile, make the chocolate buttercream frosting: In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, 2 minutes. Add half of the powdered sugar, cocoa powder, and milk at a time, beating on low speed between each addition until just incorporated. Add the vanilla and salt, and mix until fully incorporated and the frosting is smooth. Transfer the frosting to a piping bag fitted with a large star tip. Refrigerate until ready to use.
- To frost, place the tip of the piping bag at an angle at the edge of each cupcake and squeeze, rotating the cupcake and working toward the center, until covered in frosting. Repeat with the remaining cupcakes. Garnish each cupcake with a few Fisher Walnuts.
- Enjoy!
Nutrition Facts : Calories 339 calories, Carbohydrate 50 grams, Fat 14 grams, Fiber 2 grams, Protein 3 grams, Sugar 35 grams
More about "carrot cupcakes recipe by tasty"
EASY CARROT CAKE CUPCAKES - INSPIRED TASTE
From inspiredtaste.net
5/5 (16)Total Time 45 minsCategory Baking, DessertCalories 465 per serving
BEST VEGAN CARROT CAKE CUPCAKES - THE PICKY EATER
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CARDAMOM-SPICED CARROT CUPCAKES RECIPE BY TASTY - FOOD NEWS
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CARROT CAKE CUPCAKES WITH BEST FROSTING (VIDEO)
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CARROT CUPCAKES RECIPE
From pinoyrecipe.net
SPROUTING CARROT CHOCOLATE CUPCAKES RECIPE - FOOD NEWS
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SAFEFOOD | CARROT CUPCAKES
From safefood.net
OATMEAL CARROT CUPCAKES [VIDEO] | CLEAN FOOD CRUSH
From cleanfoodcrush.com
ULTIMATE CARROT CUPCAKES - SWEET & SAVORY
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CARROT CAKE CUPCAKES RECIPE – JUSTALITTLEBITE
From justalittlebite.com
CARROT CUPCAKES RECIPE | ANNABEL KARMEL
From annabelkarmel.com
CARROT CAKE CUPCAKES WITH CANDIED CARROT CURLS - TASTY KITCHEN
From tastykitchen.com
CARROT CAKE CUPCAKES - SUGAR SPUN RUN
From sugarspunrun.com
CARROT CAKE CUPCAKES WITH FINEST FROSTING (VIDEO) - ALL TASTY
From all-tasty.com
CARROT CAKE CUPCAKES RECIPE + VIDEO - ALL TASTY
From all-tasty.com
CARROT CUPCAKES RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
CARROT CAKE CUPCAKES | SNACK RECIPES | GOODTOKNOW
From goodto.com
CARROT CUPCAKES - RECIPE FLOW
From recipeflow.com
CARROT CUPCAKES WITH CARAMEL AND CREAM CHEESE FROSTING RECIPE
From foodandwine.com
HEALTHY CARROT CAKE CUPCAKES - LOW-CALORIE, LOW-FAT!
From chocolatecoveredkatie.com
CARROT CAKE CUPCAKES RECIPE + VIDEO - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
EGGLESS CARROT CAKE CUPCAKES - MOMMY'S HOME COOKING
From mommyshomecooking.com
CARROT CAKE CUPCAKES – A COUPLE COOKS - ALL TASTY
From all-tasty.com
CARROT CUPCAKES RECIPES ALL YOU NEED IS FOOD
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PUMPKIN CARROT CUPCAKES RECIPES ALL YOU NEED IS FOOD
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TAKE 5 CARROT CUPCAKES RECIPE - BRYAN VIETMEIER | FOOD & WINE
From foodandwine.com
85 CARROT CAKE CUPCAKES IDEAS IN 2022 | DELICIOUS DESSERTS, YUMMY …
From pinterest.ca
CARROT CUPCAKES - RECIPE DETAILS - FATSECRET
From fatsecret.com
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