SCRUMPTIOUS CARROT CUPCAKES
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
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 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 CUPCAKES WITH CREAM CHEESE FROSTING
Very sweet and moist cupcake version of carrot cake. My kids go crazy for these!
Provided by TiffanyKWM
Categories Cupcakes
Time 1h25m
Yield 12
Number Of Ingredients 15
Steps:
- Combine cream cheese, confectioners' sugar, and vanilla extract for frosting in a medium bowl. Mix briskly until smooth and well blended. Cover and refrigerate until needed.
- Blot grated carrots for garnish dry with a clean kitchen or paper towel. Cover and refrigerate until needed.
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
- Whisk flour, baking powder, baking soda, cinnamon, and salt together in a large bowl to combine. Remove any clumps from brown sugar; add to the flour mixture and stir with the whisk to combine. Add carrots and stir until completely coated. Stir in almond milk, oil, maple syrup, and vanilla and mix just until incorporated. Batter will be soupier than typical cake batter but, if batter is too loose, you can add additional flour, 1 tablespoon at a time.
- Divide the mixture amongst the prepared muffin cups.
- Bake in the preheated oven until golden and a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Place the pans on wire racks to cool for about 15 minutes. Carefully remove the cupcakes from the pan and allow to cool on the wire rack for an additional 15 minutes.
- Frost with cream cheese frosting and garnish with grated carrots.
Nutrition Facts : Calories 342.9 calories, Carbohydrate 52.1 g, Cholesterol 20.8 mg, Fat 13.3 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 5 g, Sodium 303.2 mg, Sugar 25.2 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 FROSTING
I love carrot cake, but most recipes are a bit too sweet for my tastes, especially the frosting. These are more savory, but still sweet enough to enjoy for dessert.
Provided by Zepheera
Time 1h15m
Yield 18
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 standard muffin cups with paper liners.
- Sift flour, cinnamon, baking soda, baking powder, allspice, salt, nutmeg, and cloves together in a large mixing bowl.
- Mix brown sugar, sour cream, white sugar, vegetable oil, eggs, and vanilla together until smooth. Add wet ingredients to dry ingredients, and stir until just combined. Stir in carrots, then fold in pecans. Divide batter evenly between the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 17 to 20 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
- While the cupcakes are cooling, beat cream cheese, butter, vanilla, and lemon juice in a mixing bowl with an electric mixer until smooth. Add confectioners' sugar, a bit a time, until smooth and desired sweetness is achieved. Spread onto cooled cupcakes.
Nutrition Facts : Calories 427.6 calories, Carbohydrate 51.7 g, Cholesterol 72.8 mg, Fat 23.3 g, Fiber 1.8 g, Protein 4.9 g, SaturatedFat 8.8 g, Sodium 335.3 mg, Sugar 37.9 g
CHOCOLATE CREAM CUPCAKES(COOK'S COUNRTY)
To ensure an appropriately thick filling, be sure to use marshmallow creme (such as Fluff or Kraft Jet-Puffed Creme), not marshmallow sauce.
Provided by Coppercloud
Categories Dessert
Time 37m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 23
Steps:
- MAKE BATTER Adjust oven rack to middle position and heat oven to 325 degrees. Grease and flour 12-cup muffin tin. Combine flour, baking soda, and salt in bowl. Whisk water, cocoa, chocolate chips, and espresso in large bowl until smooth. Add sugar, sour cream, oil, eggs, and vanilla and mix until combined. Whisk in flour mixture until incorporated. Divide batter evenly among muffin cups. Bake until toothpick inserted into cupcake comes out with few dry crumbs attached, 18 to 22 minutes. Cool -cupcakes in tin 10 minutes, then turn out onto wire rack and cool completely.
- PREPARE FILLING Combine water and gelatin in large bowl and let sit until gelatin softens, about 5 minutes. Microwave until mixture is bubbling around edges and gelatin dissolves, about 30 seconds. Stir in butter, vanilla, and salt until combined. Let mixture cool until just warm to touch, about 5 minutes, then whisk in marshmallow creme until smooth; refrigerate until set, about 30 minutes. Transfer 1/3 cup marshmallow mixture to pastry bag fitted with small plain tip; reserve remaining mixture for filling cupcakes.
- ASSEMBLE CUPCAKES Microwave chocolate and butter in small bowl, stirring occasionally, until smooth, about 30 seconds. Cool glaze to room temperature, about 10 minutes. Insert the tip of a paring knife at a 45-degree angle about 1/4 inch from the edge of the cupcake. Cut out and remove the cake cone. Cut off all but the top 1/4 inch of the cone, leaving a circular disc of cake. Discard-better yet, eat!-the bottom of the cone. Using a spoon, fill each cupcake with 1 tablespoon of the marshmallow mixture. Replace tops, frost with 2 teaspoons cooled glaze, and let sit 10 minutes. Using pastry bag, pipe curlicues across glazed cupcakes. Serve. (Cupcakes can be stored in airtight container at room temperature for 2 days.).
Nutrition Facts : Calories 397.1, Fat 22.5, SaturatedFat 9.1, Cholesterol 53.8, Sodium 156.1, Carbohydrate 48.5, Fiber 1.8, Sugar 30.4, Protein 3.7
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