CARROT CAKE CUPCAKES
Topped with a sweet cream cheese frosting and made with toasted pecans and spices, these easy carrot cake cupcakes make the perfect treat for parties!
Provided by WilsonsKM
Categories Desserts Cakes Cupcake Recipes
Time 1h30m
Yield 15
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 15 cupcake cups with paper liners.
- Beat 1 1/2 sticks of butter with an electric mixer in a large bowl until creamy. Beat in sugar.
- Combine flour, baking soda, cinnamon, allspice, and salt in a medium bowl or on a piece of parchment paper; mix well. Add to the butter mixture, alternating with eggs, beating well after the addition of each. Add vanilla extract and mix. Add carrots and beat on medium speed until well incorporated. Fold in pecans.
- Scoop batter evenly into the prepared cupcake cups.
- Bake in the preheated oven until set and a toothpick inserted into the center of a cupcake comes out clean, 20 to 22 minutes. Remove from the oven and let rest for 10 minutes before transferring to a wire rack to cool completely.
- Beat cream cheese and butter for frosting together in a large bowl until light and fluffy. Add sugar gradually, beating constantly. Mix in vanilla extract and cinnamon. Frost cooled cupcakes.
Nutrition Facts : Calories 263.3 calories, Carbohydrate 26.5 g, Cholesterol 61.6 mg, Fat 16.8 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 8.9 g, Sodium 200 mg, Sugar 19 g
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 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
These are hands down the best Carrot Cake Cupcakes with Cream Cheese Frosting you'll ever find. They're moist without being dense, and have just the right amount of spice. Add nuts or leave them out - it's up to you!
Provided by Garrett McCord
Categories Baking Carrot Cupcake
Time 40m
Yield 24
Number Of Ingredients 18
Steps:
- Toast the walnuts: Preheat the oven to 350°F. Toast the walnuts in the oven for 5 minutes. Remove from the oven and set aside to cool.
- Line 2 standard (12-well) cupcake pans with cupcake liners
- Mix wet ingredients and carrots: Place the buttermilk, oil, sugar, eggs, vanilla extract, and orange zest together in a bowl and whisk thoroughly. Then stir in the grated carrots.
- Mix dry ingredients: In another bowl whisk the flour, baking soda, baking powder, salt, cardamom, and cinnamon.
- Fold dry ingredients into wet, add walnuts: Fold the flour mixture into the carrot mixture, being sure not to over-mix. Fold in the toasted walnuts until evenly incorporated.
- Bake: Scoop the batter into cupcake papers, filling them about 1/2 to 3/4 full. Bake for 19-21 minutes at 350°F, rotating the pan after the first 15 minutes of baking. Cool for 5 minutes before taking the cupcakes out of the cupcake tin and allowing them to fully cool on a wire rack.
- Make the frosting: Beat the cream cheese and butter on medium speed until well combined. Sift in the powdered sugar and mix. Spread or pipe onto cooled cupcakes.
Nutrition Facts : Calories 422 kcal, Carbohydrate 42 g, Cholesterol 63 mg, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, Sodium 236 mg, Sugar 27 g, Fat 27 g, ServingSize Makes 24 cupcakes, UnsaturatedFat 0 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.
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
EASY CARROT CAKE CUPCAKES
These carrot cake cupcakes are made extra easy thanks to a box of Betty's cake mix! With just 10 minutes of prep, 24 servings of everyone's favorite springtime treat could baking away in your oven. And their easy assembly doesn't bar you from customizing these sweet treats. Go ahead and choose your own adventure by mixing in chopped nuts, like pecans or walnuts, for a bit of crunch; stirring in shredded coconut for more texture; adding in raisins, dried fruits or even chocolate chips for a little added sweetness. Add what appeals to you and the end results will be delicious!
Provided by Arlene Cummings
Categories Dessert
Time 50m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- In large bowl, beat cake mix, oil, water and eggs on low speed 30 seconds. Beat on medium speed 2 minutes.
- Stir in up to three of the added ingredients and mix gently. Pour into baking cups in cupcake pan, filling each about 2/3 full.
- Bake 17-22 minutes. Cool completely. Pipe or spread frosting over cupcakes. Decorate as desired.
Nutrition Facts : Calories 230, Carbohydrate 31 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 13 g, TransFat 0 g
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.
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.
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