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 :
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 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 CAKE CUPCAKES
Steps:
- Preheat the oven to 350 degrees F. Prepare the cupcake pans by spraying with nonstick coating and using cupcake liners.
- In a small bowl, pour the hot water over the raisins to rehydrate and set aside.
- In a medium mixing bowl, sift together the flour, baking powder, baking soda, salt, cocoa powder and cinnamon, and set aside. In a large mixing bowl, combine the corn oil, dark brown sugar, granulated sugar, vanilla and eggs. Mix well to fully incorporate. Combine the wet and the dry ingredients, stirring to fully incorporate. Drain the raisins and squeeze out the moisture. Fold them in to the batter with the carrots and walnuts.
- Scoop the batter into the prepared cupcake pans and bake until the cupcakes spring back when lightly touched with a finger, about 20 minutes. Cool.
- To assemble: Core and fill the cupcakes with the Maple Cinnamon Pastry Cream Filling after they have cooled. Frost the cupcakes with the Cream Cheese Frosting using a pastry bag or offset spatula.
- Optional garnish: Using orange and green food color and some marzipan or almond paste, form carrots by rolling a ball of marzipan in the palms of your hand. Use a knife to make marks in the carrots and make a small batch of greens to attach to each carrot.
- The key to making pastry cream is in the set up. It's best to set the stage with everything before you start cooking anything.
- Cut the butter into small pieces and place in a medium mixing bowl with the maple flavoring and set aside.
- In a large mixing bowl, place 1/2 cup water and some ice and set aside; you will need it to help cool and stop the cooking of the pastry cream.
- In a medium mixing bowl, beat the eggs and set aside.
- In a small mixing bowl, combine 2 ounces sugar, cornstarch and cinnamon, and set aside.
- In a medium saucepan, combine the milk, the remaining 2 ounces sugar and vanilla bean.
- Now that the stage is set, add the sugar-cornstarch mixture to the eggs, mixing really well with a whisk.
- Bring the milk to a boil on the stove, and then temper it into the sugar-egg mixture (pour very slowly while whisking the eggs, so that you slowly raise the eggs' temperature). Put it all back into the pot and back on the stove. Whisking constantly, cook the pastry cream until it boils for at least 30 seconds. It will quickly pass a lumpy stage and then get creamy and shiny. Immediately dump it into the bowl with the butter and mix to incorporate fully. Place the bowl in the prepared ice bath and stir to cool. Cover the surface with plastic wrap and refrigerate until set, about 1 hour.
- In a large mixing bowl of a stand mixer, beat the butter to soften. Add the cream cheese in bits, about 2 tablespoons at a time. Scrape down the bowl and mix on medium speed until fully combined. Add the powdered sugar and mix until incorporated. Mix in the vanilla.
CHEF JOHN'S CARROT CAKE
I finally added a video to my old and trusty recipe for carrot cake, revamped with coconut oil this time. If you want to decorate it with candied carrots, simply slice them thinly and boil for a couple minutes in a syrup made from equal parts sugar and water.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h35m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place flour in a bowl. Add salt, baking soda, and baking powder. Sprinkle in ground ginger and cinnamon. Whisk thoroughly until combined. Set aside.
- Add sugar to a separate bowl. Whisk in eggs until mixture is smooth and pale yellow, 2 to 3 minutes.
- Heat butter and coconut oil in a saucepan over low heat until just melted but not too hot. Whisk into the bowl with the eggs and sugar until well combined. Add carrots, crushed pineapple, pecans, and walnuts. Stir well.
- Stir flour mixture into the carrot mixture until no dry spots remain. Pour batter into a greased 9x13-inch baking pan. Tap the pan against your counter to let any big air bubbles rise to the surface.
- Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely before frosting, at least 40 minutes.
- Beat cream cheese, butter, and vanilla extract together using an electric mixer until light and fluffy. Gradually beat in the confectioners' sugar to form a smooth frosting. Spread evenly over the cooled cake. Chill completely before slicing.
Nutrition Facts : Calories 728.2 calories, Carbohydrate 87.8 g, Cholesterol 102.9 mg, Fat 41.1 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 25.8 g, Sodium 473.3 mg, Sugar 68.2 g
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
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 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 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.
More about "carrotcakecupcakes recipes"
CARROT CAKE CUPCAKES RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.3/5 (10)Total Time 1 hr 30 minsCategory Dessert, CakeCalories 353 per serving
CARROT CAKE CUPCAKES - HAMILTONBEACH.CA
From hamiltonbeach.ca
BEST CARROT CAKE CUPCAKE RECIPE - HOW TO MAKE ... - DELISH
From delish.com
CARROT CAKE CUPCAKES - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
EASY CARROT CAKE CUPCAKES {TENDER, MOIST, AND FLUFFY ...
From platedcravings.com
CARROT CAKE CUPCAKES - RECIPETIN EATS
From recipetineats.com
BEST EVER CARROT CAKE CUPCAKES - BUTTERNUT BAKERY
From butternutbakeryblog.com
CARROT CAKE CUPCAKES! - JANE'S PATISSERIE
From janespatisserie.com
BEST EVER CARROT CAKE CUPCAKES - THE BUSY BAKER
From thebusybaker.ca
CARROT CAKE CUPCAKES RECIPE - BBC FOOD
From bbc.co.uk
CARROT CAKE CUPCAKES - WHAT A GIRL EATS - HEALTHY FOOD ...
From whatagirleats.com
BABY FOOD CARROT CAKE WITH CREAM CHEESE FROSTING RECIPE
From thespruceeats.com
CARROT CAKE (THE BEST) - RICARDO
From ricardocuisine.com
CARROT CAKE CUPCAKES - SUGAR SPUN RUN
From sugarspunrun.com
MOIST CARROT CUPCAKES WITH CREAM CHEESE ... - SAVORY SIMPLE
From savorysimple.net
THE BEST CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING ...
From pinchofyum.com
PERFECT CARROT CAKE CUPCAKES - HANDLE THE HEAT
From handletheheat.com
EASY CARROT CAKE CUPCAKES - INSPIRED TASTE
From inspiredtaste.net
CARROT CAKE CUPCAKES WITH CINNAMON, PECANS, BUTTERMILK AND ...
From more.ctv.ca
CARROT CAKE CUPCAKES!! - ANOTHER FOOD BLOGGER
From anotherfoodblogger.com
CARROT CAKE CUPCAKES RECIPE + VIDEO - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
770 CARROT CAKE CUPCAKES IDEAS | CARROT CAKE, CARROT CAKE ...
From pinterest.ca
CARROT CAKE CUPCAKES - SIMPLY SCRATCH
From simplyscratch.com
CARROT CAKE CUPCAKES RECIPE - TARTISTRY.COM DESSERTS
From tartistry.com
CARROT CAKE CUPCAKES - PREPPY KITCHEN
From preppykitchen.com
EASY HEALTHY CARROT CAKE WITH GREEK YOGURT ... - IFOODREAL.COM
From ifoodreal.com
TAKE 5 CARROT CUPCAKES RECIPE - BRYAN VIETMEIER | FOOD & WINE
From foodandwine.com
THE BEST EASY CARROT CAKE CUPCAKES RECIPE
From lovefromtheoven.com
CARROT CUPCAKES | VEGETABLE RECIPES - JAMIE OLIVER
From jamieoliver.com
CARROT CAKE CUPCAKES RECIPE - REAL SIMPLE
From realsimple.com
CARROT CAKE CUPCAKES - BAKED HAPPY
From bakedhappy.net
CARROT CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CARROT CAKE CUPCAKES - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
HOW TO MAKE FLORAL CARROT CUPCAKES FOR SPRING | ALLRECIPES
From allrecipes.com
THE BEST CARROT CAKE RECIPES | FOOD & WINE
From foodandwine.com
FROM CARROT CAKE CUPCAKES AND COOKIES TO CLASSIC CARROT ...
From parade.com
EASY CARROT CAKE CUPCAKES - OWLBBAKING.COM
From owlbbaking.com
CARROT CAKE RECIPES - MARTHA STEWART
From marthastewart.com
ULTRA-MOIST CARROT CAKE CUPCAKES AND BEST-EVER CREAM ...
From biggerbolderbaking.com
You'll also love