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.
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
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 WITH CREAM CHEESE ICING
A moist carrot cake is topped with creamy cream cheese frosting.
Provided by GeniusTeenager15
Categories Desserts Cakes Holiday Cake Recipes
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease 12 muffin cups with butter or line with paper liners.
- Sift flour, white sugar, baking soda, cinnamon, and ginger together in a large bowl.
- Beat canola oil and eggs into flour mixture with an electric mixer, beating each egg thoroughly before adding the next one.
- Stir carrots into mixture until well combined.
- Fill the prepared muffin cups about 2/3 full with carrot mixture.
- Bake in the preheated oven until cupcakes are lightly browned and a toothpick inserted into the middle of a cupcake comes out clean, 30 to 40 minutes. Let cupcakes cool completely.
- Beat unsalted butter and cream cheese together with an electric mixer on high speed in a bowl until fluffy. Reduce mixer speed to low and beat in vanilla extract and confectioners' sugar until combined. Increase speed to high, and beat until the frosting is fluffy, about 3 more minutes.
- Fill a pastry bag with the cream cheese frosting and pipe onto the cupcakes.
Nutrition Facts : Calories 610.7 calories, Carbohydrate 74 g, Cholesterol 143.7 mg, Fat 32.6 g, Fiber 1.4 g, Protein 7.5 g, SaturatedFat 18.7 g, Sodium 363 mg, Sugar 55.3 g
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(COOK'S COUNTRY)
If you prefer, you can grind the carrots in a food processor rather than grate them by hand. If you add the optional currants and walnuts, the cupcakes will need to bake an additional 7 to 10 minutes. If you use walnuts, toast a few extra and use them as a garnish. This recipe is easily doubled.
Provided by Coppercloud
Categories Dessert
Time 33m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 14
Steps:
- Adjust oven rack to middle position and heat oven to 350 degrees. Line standard muffin tin with cupcake liners.
- Whisk butter, granulated sugar, brown sugar, and eggs together in large bowl. Mix in remaining ingredients until thoroughly combined.
- Divide batter evenly among cupcake liners. Bake until skewer or toothpick inserted in cupcake comes out clean, 15 to 18 minutes (25 minutes if using currants and walnuts). Cool cupcakes in muffin tin 5 minutes, then remove and cool completely on wire rack. Frost cupcakes with a thick and even layer of frosting. (See recipe for Fluffy Cream Cheese Frosting).
- Make Ahead: Unfrosted cupcakes can be stored in an airtight container at room temperature for up to 3 days. (They can also be individually wrapped in plastic and frozen in a zipper-lock bag for up to 1 month.) The frosting can be refrigerated for up to 5 days; just allow it to soften at room temperature for 30 minutes before spreading on the cupcakes. Once frosted, the cupcakes are best eaten within 1 day, but leftovers will keep in the refrigerator for several days.
Nutrition Facts : Calories 201.5, Fat 8.7, SaturatedFat 5.2, Cholesterol 51.4, Sodium 199.7, Carbohydrate 29, Fiber 1, Sugar 17.9, Protein 2.7
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
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
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
CRUNCHY CARROT SLAW WITH GINGER SOY SAUCE
The lime & ginger give a nice tang to the salad. Be sure to grate crisp firm carrots or grate the carrots up to 3 hours ahead of time and place them in ice water in the fridge. Drain well in a colander before tossing with the dressing. Try this dressing on other salads too. I like to make my dressing several hours or the day before.
Provided by Bergy
Categories Vegetable
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together the lime juice, oil, soy& mustard.
- Toss with the carrots.
- Sprinkle in the ginger, salt& Pepper.
- Serve immediately or cover bowl with plastic wrap and refrigerate.
Nutrition Facts : Calories 56.4, Fat 2.5, SaturatedFat 0.3, Sodium 394.4, Carbohydrate 8.2, Fiber 2.1, Sugar 3.6, Protein 1.4
KID-FRIENDLY CARROT CUPCAKES
I wanted to create a delicious muffin my kids would eat. This recipe turned out to be the perfect combination that my whole family loves!
Provided by Erin Lombard
Categories Desserts Cakes Cupcake Recipes
Time 45m
Yield 18
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line an 18-cup muffin tin with paper liners.
- Mix eggs, applesauce, coconut oil, and honey together in a large bowl. Stir in brown sugar and white sugar. Mix in flour, baking powder, baking soda, nutmeg, and cinnamon slowly. Roll in carrots, walnuts, and raisins. Fill each muffin cup 3/4-full with batter.
- Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 170.2 calories, Carbohydrate 26.1 g, Cholesterol 41.3 mg, Fat 6.6 g, Fiber 2.7 g, Protein 4.1 g, SaturatedFat 3.2 g, Sodium 127.8 mg, Sugar 14.1 g
CLASSIC CAESAR SALAD(COOK'S COUNTRY)
Make and share this Classic Caesar Salad(Cook's Country) recipe from Food.com.
Provided by Coppercloud
Categories Greens
Time 20m
Yield 12 cups, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- 1. Adjust oven rack to middle position and heat oven to 350 degrees. Whisk oil and garlic in large bowl; reserve 1/4 cup. Toss bread with remaining oil mixture and season with salt and pepper. Bake bread on rimmed baking sheet until golden, about 20 minutes. Cool completely.
- 2. Process mayonnaise, grated Parmesan, anchovy (if using), lemon juice, vinegar, Worcestershire, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper in blender until smooth. With machine running, pour in reserved oil and process until thoroughly incorporated.
- 3. Toss romaine, shredded Parmesan, and dressing in large bowl. Add croutons and toss to combine. Season with salt and pepper. Serve.
Nutrition Facts : Calories 384.4, Fat 31.6, SaturatedFat 7.2, Cholesterol 23.4, Sodium 539.5, Carbohydrate 17, Fiber 6.7, Sugar 5.5, Protein 12.2
SMITH ISLAND CAKE(COOK'S COUNTRY)
Make and share this Smith Island Cake(Cook's Country) recipe from Food.com.
Provided by Coppercloud
Categories Dessert
Time 35m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- For the frosting: Place chocolate in large bowl. Heat cream, sugar, and salt in saucepan over medium-low heat, stirring occasionally, until sugar dissolves and mixture begins to simmer. Pour hot cream mixture over chocolate and whisk until smooth. Whisk in vanilla and butter until glossy. Cover and refrigerate until icing is firm but still spreadable, about 1 hour.
- For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Generously grease and flour two 8- or 9-inch cake pans and line with parchment paper. Spread one-eighth of batter (about 2/3 cup) evenly in each pan and bake until edges are golden brown and cake springs back when touched, 10 to 14 minutes. Cool on rack 5 minutes. Run a knife around pan perimeter to loosen cake, then invert onto rack to finish cooling. Cool pans to room temperature, then wipe clean and repeat process 3 more times for a total of 8 layers.
- To assemble: Place 1 cooled cake layer on serving platter. Spread 1/4 cup frosting over cake. (If frosting is too firm, let warm at room temperature 5 minutes, then stir to soften.) Top with second cake layer and additional 1/4 cup frosting. Repeat, alternating layers of cake and frosting and finishing with cake layer. Frost top and sides with remaining frosting. Serve.
Nutrition Facts : Calories 302.7, Fat 22.5, SaturatedFat 14.2, Cholesterol 71.3, Sodium 85.8, Carbohydrate 25.9, Sugar 25.1, Protein 0.7
More about "carrot cupcakescooks country recipes"
CARROT CUPCAKES | COOK'S COUNTRY - QUICK RECIPES
From cookscountry.com
3.7/5 (3)Category Desserts or Baked Goods, CakesServings 12
CARROT CAKE/ CUPCAKE RECIPE - FOXY FOLKSY
From foxyfolksy.com
EASY CARROT CAKE CUPCAKES- MOIST, FLUFFY - DIVAS CAN …
From divascancook.com
CARROT CUPCAKES WITH CREAM CHEESE FROSTING - JUST A …
From justataste.com
DEVIL'S FOOD CUPCAKES | COOK'S COUNTRY - QUICK RECIPES
From cookscountry.com
CARROT GARDEN CUPCAKES RECIPE - MOMMY MUSINGS
From mommymusings.com
EASY BIRTHDAY CUPCAKES | COOK'S COUNTRY
From cookscountry.com
BEST CARROT CAKE CUPCAKE RECIPE - HOW TO MAKE …
From delish.com
MELT IN YOUR MOUTH CARROT CAKE CUPCAKES - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING
From suebeehomemaker.com
THE BEST CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING …
From pinchofyum.com
PERFECT CARROT CAKE CUPCAKES - HANDLE THE HEAT
From handletheheat.com
CARROT CUPCAKES | COOK'S COUNTRY - QUICK RECIPES
From cookscountry.com
BEST EVER CARROT CAKE CUPCAKES - THE BUSY BAKER
From thebusybaker.ca
CARROT CAKE CUPCAKES - TWO SISTERS
From twosisterscrafting.com
CARROT CAKE CUPCAKES - SUGAR SPUN RUN
From sugarspunrun.com
EASY CARROT CAKE CUPCAKES {TENDER, MOIST, AND FLUFFY ... - PLATED …
From platedcravings.com
CARROT CAKE CUPCAKES - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
CARROT CAKE CUPCAKES - IF YOU GIVE A BLONDE A KITCHEN
From ifyougiveablondeakitchen.com
CARROT CAKE COOKIES | COOK'S COUNTRY - QUICK RECIPES
From cookscountry.com
MOIST CARROT CUPCAKES WITH CREAM CHEESE FROSTING
From thecomfortofcooking.com
CARROT CAKE CUPCAKES RECIPE | GARDEN IN THE KITCHEN
From gardeninthekitchen.com
CARROT CAKE CUPCAKES - GIMME SOME OVEN
From gimmesomeoven.com
CARROT CAKE CUPCAKES - CHARLOTTE'S LIVELY KITCHEN
From charlotteslivelykitchen.com
THE BEST CARROT CAKE CUPCAKES - THE DOMESTIC REBEL
From thedomesticrebel.com
CARROT CAKE CUPCAKES - ONE SWEET APPETITE
From onesweetappetite.com
PERFECT CARROT CAKE CUPCAKES - SWEETEST MENU
From sweetestmenu.com
THE BEST EASY CARROT CAKE CUPCAKES RECIPE
From lovefromtheoven.com
CARROT CAKE CUPCAKES {WITH PINEAPPLE} - SPEND WITH PENNIES
From spendwithpennies.com
EASY CARROT CAKE CUPCAKES - INSPIRED TASTE
From inspiredtaste.net
CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING - BAKERS TABLE
From bakerstable.net
CARROT CAKE CUPCAKES! - JANE'S PATISSERIE
From janespatisserie.com
CARROT CAKE CUPCAKES - HOUSE OF YUMM
From houseofyumm.com
ULTRA-MOIST CARROT CAKE CUPCAKES WITH BEST-EVER CREAM CHEESE …
From biggerbolderbaking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love