Carrot Fairy Cakescreamcheese Filledcupcakes Recipes

CARROT CAKE CUPCAKES WITH CREAM CHEESE ICING

Carrot Cake Cupcakes with Cream Cheese Icing image

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

Ingredients

2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon ground ginger
2 tablespoons canola oil
4 large eggs
4 large carrots, grated
1 cup unsalted butter, softened
2 (8 ounce) packages cream cheese, softened
1 tablespoon vanilla extract
2 cups confectioners' sugar

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

CARROT & SOFT CHEESE CUPCAKES

Carrot & soft cheese cupcakes image

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

Ingredients

175g light muscovado sugar
100g wholemeal self-raising flour
100g self-raising flour
1 tsp bicarbonate of soda
2 tsp mixed spice
1 orange, zested
2 eggs
150ml sunflower oil
200g carrots, grated
orange coloured sprinkles, to decorate
100g butter, softened
300g soft cheese
100g icing sugar, sifted
1 tsp vanilla extract

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

CARROT CUPCAKES OR CAKE WITH CREAM CHEESE FROSTING

Carrot Cupcakes or Cake with Cream Cheese Frosting image

Delicious carrot cupcakes/muffins/cake!

Provided by agent99

Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes

Time 1h20m

Yield 24

Number Of Ingredients 16

Ingredients

½ cup white sugar, or to taste
¾ cup buttermilk
3 eggs
⅓ cup vegetable oil
2 teaspoons vanilla extract, divided
1 (15 ounce) can pineapple chunks, drained
2 cups grated carrots
1 cup sweetened flaked coconut
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
2 cups confectioners' sugar
1 (8 ounce) package cream cheese, softened
½ cup butter

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with cupcake liners.
Mix sugar, buttermilk, eggs, oil, and 1 teaspoon vanilla extract together in a large bowl. Stir in pineapple, carrots, and coconut.
Combine all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon in a separate bowl. Stir flour mixture gently into the carrot mixture. Fill lined muffin cups about 3/4-full of batter.
Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 15 minutes. Remove from oven and set aside to cool, at least 25 minutes.
Blend confectioners' sugar, cream cheese, butter, and remaining 1 teaspoon vanilla extract together in a bowl using an electric mixer until creamy. Frost the cooled cupcakes.

Nutrition Facts : Calories 227.5 calories, Carbohydrate 28.2 g, Cholesterol 44 mg, Fat 11.9 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 6 g, Sodium 337.7 mg, Sugar 19 g

OLD-FASHIONED CARROT CAKE WITH CREAM CHEESE FROSTING

Old-Fashioned Carrot Cake with Cream Cheese Frosting image

A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It's dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this homemade carrot cake is never enough-better than all the other carrot cakes recipes I've tried!-Kim Orr, West Grove, Pennsylvania

Provided by Taste of Home

Categories Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 18

Ingredients

4 large eggs
2 cups sugar
1 cup canola oil
2 cups all-purpose flour
2 to 3 teaspoons ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups grated carrots
FROSTING:
1/2 cup butter, softened
3 ounces cream cheese, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
2 to 3 tablespoons 2% milk
1 cup chopped walnuts, optional
Orange and green food coloring, optional

Steps:

In a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots., Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in another large bowl, cream butter and cream cheese until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Add enough milk to achieve desired spreading consistency. Reserve 1/2 cup frosting for decorating if desired. If desired, stir walnuts into remaining frosting. , Spread frosting between layers and over top and sides of cake. If decorating the cake, tint 1/4 cup reserved frosting orange and 1/4 cup green. Cut a small hole in the corner of pastry or plastic bag; insert #7 round pastry tip. Fill the bag with orange frosting. Pipe twelve carrots on top of cake, so each slice will have a carrot. Using #67 leaf pastry tip and the green frosting, pipe a leaf at the top of each carrot. , Store cake in the refrigerator.

Nutrition Facts : Calories 531 calories, Fat 28g fat (7g saturated fat), Cholesterol 67mg cholesterol, Sodium 203mg sodium, Carbohydrate 68g carbohydrate (54g sugars, Fiber 1g fiber), Protein 5g protein.

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