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.
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:
- Gather the ingredients. Position a rack in the upper and lower third of the oven. Preheat to 325 F.
- Line 2 (12-cup) muffin or cupcake pans with liners. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, stir together the flour, sugar, baking powder, baking soda, salt, cinnamon, and cardamom.
- Add the grated carrots, vegetable oil, eggs, orange zest, and vanilla. Mix on low until combined. Scrape down the sides of the bowl and then beat on medium speed for 2 minutes. Alternatively, use a large bowl and a hand-held electric mixer.
- Spoon the batter into the prepared cupcake pans until about 3/4 full.
- Bake for 25 to 30 minutes or until a cake tester comes out clean. Cool completely on a wire rack, about 30 minutes.
- Gather the ingredients.
- For the cream cheese frosting, in the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-low speed until fluffy.
- Gradually beat in the confectioners' sugar until smooth. Stir in the vanilla extract to combine, scraping down the bowl as needed. Beat until light and fluffy.
- For the decorative topping, remove 1 cup of the cream cheese frosting into a small bowl. Tint with orange food coloring, mixing until the color is evenly combined. Remove 1/3 cup of the frosting to a separate small bowl and tint with green food coloring, mixing until combined.
- Transfer the colored frostings to 2 separate piping bags or zip-top bags.
- Frost the tops of the cooled cupcakes with the white cream cheese frosting.
- Roll the edges of each cupcake in the chopped nuts.
- Pipe the orange frosting in the shape of a carrot on top of each cupcake.
- Pipe the green frosting as carrot tops on each cupcake. Serve and enjoy!
Nutrition Facts : Calories 353 kcal, Carbohydrate 46 g, Cholesterol 46 mg, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, Sodium 215 mg, Sugar 36 g, Fat 18 g, ServingSize 2 dozen (24 servings), UnsaturatedFat 0 g
LUSCIOUS CARROT CUPCAKES
After trying a wide range of different approaches, I finally hit the right combination of ingredients for a lush, moist, and intensely tasteful carrot cake batter. Do yourself a favor and try it ASAP! Optional: Decorate with flakes of hazelnut and slices of lemon peel.
Provided by Jarnsaxa
Categories Cupcakes
Time 2h2m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix 1/2 cup plus 2 tablespoons oil, eggs, brown sugar, and grated carrots together, in that order, in a bowl.
- Mix flour, cinnamon, baking powder, vanilla sugar, and salt together in a separate bowl. Add flour mixture to oil mixture and stir to combine. Fill 12 cups of a muffin tin with the batter.
- Bake on the middle rack of the preheated oven until a toothpick inserted in the center comes out clean, 12 to 15 minutes; do not overbake. Cool completely before frosting, about 45 minutes.
- Mix confectioners' sugar, cream cheese, butter, lemon juice, and lemon zest together in a bowl; stir until the icing reaches a smooth, thick, and creamy texture. Cover icing with plastic wrap and refrigerate until set, at least 30 minutes, before topping cupcakes.
Nutrition Facts : Calories 483.2 calories, Carbohydrate 76.1 g, Cholesterol 64.4 mg, Fat 19 g, Fiber 1.3 g, Protein 4.3 g, SaturatedFat 6.1 g, Sodium 224.6 mg, Sugar 60 g
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
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