Scrumptious Carrot Cupcakes Recipes

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CARROT CUPCAKES



Carrot Cupcakes image

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

4 large eggs, room temperature
2 cups sugar
1 cup canola oil
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground allspice
1/2 teaspoon salt
3 cups grated carrots
CHUNKY FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar
1/2 cup sweetened shredded coconut
1/2 cup chopped pecans
1/2 cup chopped raisins

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



Carrot Cupcakes image

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

1 1/2 cups all-purpose flour, spooned and leveled
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon grated nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 cup packed light-brown sugar
1 large egg
2 tablespoons plain low-fat yogurt
1/4 teaspoon pure vanilla extract
1 1/2 cups grated carrots (from about 4 medium carrots)
1 package (8 ounces) cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 cup confectioners' sugar
1 1/2 teaspoons pure vanilla extract
1 teaspoon grated orange zest

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.

SCRUMPTIOUS CARROT CUPCAKES



Scrumptious Carrot Cupcakes image

My daughter and I developed this recipe because we couldn't find one we liked. We prefer straight carrot cake, ie no raisins, nuts, or other add-ins other than shredded carrots. This was developed at 6,000 feet altitude; see notes for possible baking adjustments at a lower altitude.

Provided by Mwluvsfrance

Categories     Desserts     Cakes     Cupcake Recipes

Time 1h12m

Yield 30

Number Of Ingredients 19

cooking spray
2 ½ cups all-purpose flour
2 teaspoons ground cinnamon
1 ½ teaspoons fine sea salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground allspice
1 teaspoon ground ginger
4 cups shredded carrots, or to taste
1 cup white sugar
1 cup packed light brown sugar
3 eggs
½ cup buttermilk
1 teaspoon vanilla extract
½ cup vegetable oil
2 cups confectioners' sugar
1 (8 ounce) package cream cheese, softened
½ cup butter, at room temperature
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper liners and spray liners with vegetable oil spray to prevent cupcakes from sticking to liners.
  • Combine flour, cinnamon, salt, baking soda, baking powder, allspice, and ginger in the bowl of a food processor; mix to incorporate ingredients, 5 to 10 seconds. Transfer to a bowl and toss in shredded carrots.
  • Use the food processor to combine white sugar, brown sugar, eggs, buttermilk, and vanilla extract with a paddle attachment. Drizzle in the vegetable oil while the food processor is still running. Add to flour mixture and mix just until combined.
  • Scoop batter into the prepared muffin tins to fill the cups 2/3 full.
  • Bake in the preheated oven until tops spring back when lightly pressed, 17 to 20 minutes. Cool in the pan for 5 minutes before transferring to a wire rack to cool, about 20 minutes.
  • Beat cream cheese and butter together with the paddle attachment of a stand mixer on medium speed. Stir in vanilla extract. Add confectioners' sugar gradually on low speed; turn to high speed and mix until smooth and creamy.
  • Spread frosting over cooled cupcakes.

Nutrition Facts : Calories 227.2 calories, Carbohydrate 32.6 g, Cholesterol 35.1 mg, Fat 10 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 4.4 g, Sodium 216.1 mg, Sugar 23.1 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

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

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Top Asked Questions

How to make carrot cake cupcakes?
Carrot Cake Cupcakes Preheat the oven to 350°F. Line muffin pans with 24 cupcake liners. Mix together oil, applesauce, sugar, salt and eggs. Mix well to fully combine, but it's not necessary to use a mixer. Add in flour, baking soda, salt and spices. Mix until just combined, do not overmix.
How do you make carrot muffins?
Preheat the oven to 350°F. Line muffin pans with 24 cupcake liners. Mix together oil, applesauce, sugar, salt and eggs. Mix well to fully combine, but it's not necessary to use a mixer. Add in flour, baking soda, salt and spices. Mix until just combined, do not overmix. Fold in carrots, as well as nuts, raisins or coconut if using.
What is the best recipe for cupcake batter?
Line a 12-hole muffin pan with cupcake liners. In a large mixing bowl, add flour, sugars, baking powder, cinnamon and nutmeg. Add grated carrot and walnuts and mix briefly. In a separate bowl, add oil, vanilla, egg and milk and whisk gently, just to break up the egg yolks. Add to dry ingredients, and mix gently until combined.
Are carrot cupcakes keto friendly?
You might also like this Chocolate Peanut Butter Cupcakes Recipe. The surprise in the middle makes these cupcakes amazing! Keto carrot cake recipe has layers of delicious icing and cake while being keto friendly for another great dessert to try.

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