Carrot Cupcakes Recipes

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.

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.

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper liners and spray liners with vegetable oil spray to prevent cupcakes from sticking to liners.
• Combine flour, cinnamon, salt, baking soda, baking powder, allspice, and ginger in the bowl of a food processor; mix to incorporate ingredients, 5 to 10 seconds. Transfer to a bowl and toss in shredded carrots.
• Use the food processor to combine white sugar, brown sugar, eggs, buttermilk, and vanilla extract with a paddle attachment. Drizzle in the vegetable oil while the food processor is still running. Add to flour mixture and mix just until combined.
• Scoop batter into the prepared muffin tins to fill the cups 2/3 full.
• Bake in the preheated oven until tops spring back when lightly pressed, 17 to 20 minutes. Cool in the pan for 5 minutes before transferring to a wire rack to cool, about 20 minutes.
• Beat cream cheese and butter together with the paddle attachment of a stand mixer on medium speed. Stir in vanilla extract. Add confectioners' sugar gradually on low speed; turn to high speed and mix until smooth and creamy.
• Spread frosting over cooled cupcakes.

Steps:

• In a large bowl, beat the sugar, oil and egg until well blended. Beat in applesauce and vanilla. Combine the flour, baking soda, cinnamon and salt; gradually beat into sugar mixture until blended. Stir in carrots., Fill paper-lined muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine frosting ingredients; beat until smooth. Frost cupcakes. Refrigerate leftovers.

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.

Steps:

• In a small bowl mix baking powder and applesause into a foamy mixture, set aside.
• In a large bowl mix flour, sugar, baking soda, cinnamon, nutmeg, and salt.
• Add oil, carrots, pineapple (some of the juice might help), and applesauce mixture.
• Mix well.
• Add flaked coconut, nuts, or raisins if desired.
• Scoop mixture into 24 cupcake liners.
• Bake at 325 degrees Fahrenheit for 30 minutes or until toothpick comes out clean.
• Once cooled, frost with icing (powdered sugar, 'fake' butter, vanilla, and water).

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.