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.
EASY CARROT CUPCAKES WITH CREAM CHEESE FROSTING
Learn how to make the BEST moist and fluffy carrot cupcakes from scratch in under 30 minutes. This one-bowl recipe couldn't get easier. Top with cream cheese frosting and enjoy these delicious carrot cupcakes any time of the year!
Provided by Layla
Categories Dessert
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees F. Grease 12 muffin tins or line with cupcake liners and set aside. In a large bowl beat the eggs for a few seconds. Gently stir in the grated carrots and oil. Add the rest of the ingredients and stir to combine, about 10 stirs ( be careful not to over mix!).
- Fill cupcake tins about 2/3 full. Bake for no more than 18-20 minutes or until golden brown. Remove from oven and allow to cool for at least 10 minutes before frosting.
Nutrition Facts : ServingSize 1 cupcake with frosting, Calories 326 kcal, Carbohydrate 33 g, Protein 2 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 51 mg, Sodium 248 mg, Fiber 1 g, Sugar 27 g
CARROT & SOFT CHEESE CUPCAKES
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
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
EASY CARROT CAKE CUPCAKES
These carrot cake cupcakes are so simple to make. For the carrots, we prefer to hand grate for the finest carrot pieces that melt into the cupcake batter, but you can also use a food processor. It makes quick work of grating carrots, but the pieces will be slightly larger. Some grocery stores sell bags of grated carrots, as well. This recipe is forgiving. You can make this with or without the nuts and raisins. We like using both granulated and brown sugar in this, but using one or the other is an option.
Provided by Adam and Joanne Gallagher
Categories Baking, Dessert
Time 45m
Yield Makes 12 Cupcakes
Number Of Ingredients 22
Steps:
- Heat the oven to 350 degrees Fahrenheit (176C). Line a 12-cup muffin pan with cupcake liners.
- In a medium bowl, whisk flour, baking soda, salt, cinnamon, ginger, cardamom, and the nutmeg until well blended.
- In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.
- Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots, nuts, and raisins.
- Divide the batter between the prepared muffin cups, filling about 3/4 of the way to the top. Bake until the tops of the cupcakes are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 20 to 25 minutes.
- Cool cupcakes in the pan for 5 minutes then transfer to a cooling rack and cool completely before frosting.
- In a large bowl, beat the cream cheese, butter, vanilla, and salt with a handheld mixer on medium speed until very creamy, about 2 minutes.
- For the creamiest frosting, sift the powdered sugar or whisk until most large lumps are gone.
- Beat in the powdered sugar, a 1/4 cup at a time until fluffy. For a thicker frosting, add an additional 1/4 cup to 1/2 cup of powdered sugar.
- To make spiced frosting, beat in a pinch of ground cinnamon or cardamom.
- Frost cooled cupcakes and if you'd like top with coarsely chopped pecans.
- Store frosted cupcakes in the refrigerator for up to 5 days.
Nutrition Facts : ServingSize 1 frosted cupcake, Calories 336, Fat 17.1g, SaturatedFat 5.2g, Cholesterol 50.7mg, Sodium 220.7mg, Carbohydrate 43.5g, Fiber 0.8g, Sugar 32.2g, Protein 3.8g
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
CARROT CUPCAKES WITH CREAM CHEESE FROSTING
Steps:
- Preheat the oven to 350 F. Line 12 standard muffin cups with paper cupcake liners.
- Sift together the flours, baking soda, salt, cinnamon and nutmeg. In a large stand mixer with the paddle attachment, combine the brown sugar, oil and eggs until well combined. Add the carrots, applesauce and vanilla. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.
- Divide the batter among the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.
- With an electric mixer, beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the remaining 2 tablespoons chopped walnuts. Store any leftovers in an airtight container in the refrigerator.
SIMPLE CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING
Super moist carrot cake starts with freshly grated carrots! These carrot cake cupcakes are tender, lightly spiced, and full of flavor. Paired with a sweet and slightly tangy cream cheese frosting, they're a guaranteed crowd-pleaser that will take any spring celebration from good to great! Customize your mix-ins and decorate as desired.
Provided by eatcakebemerry
Categories Cupcakes
Time 1h15m
Yield 18
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- Whisk together sugar, applesauce, oil, eggs, and vanilla for cupcakes in a large bowl. Sift in flour, cinnamon, baking soda, baking powder, and salt; mix until well combined. Add grated carrots, raisins, shredded coconut, crushed pineapple, and pecans; mix until fully incorporated. Scoop batter into the prepared muffin cups, filling halfway.
- Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 15 minutes. Remove from the oven and cool completely, about 30 minutes.
- Meanwhile, beat cream cheese and butter for frosting with an electric mixer until smooth. Gradually mix in powdered sugar and beat until creamy. Mix in vanilla.
- Frost cupcakes when they are completely cool; if they are even slightly warm, the frosting will melt. Decorate as desired.
Nutrition Facts : Calories 337.2 calories, Carbohydrate 46.4 g, Cholesterol 47.9 mg, Fat 16.4 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 6.6 g, Sodium 162.8 mg
CARROT CUPCAKES WITH CREAM CHEESE ICING
Unfrosted, these carrot-filled cupcakes are perfect for breakfast on the run or a lunch-box treat.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 50m
Yield Makes 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Oil a standard 12-cup muffin tin or line with paper liners. In a bowl, combine sugar, vegetable oil, orange juice, 1/2 teaspoon vanilla extract, and eggs.
- Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.
- Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.
- For the icing: In a mixing bowl, combine cream cheese, confectioners' sugar, and remaining 1/4 teaspoon vanilla extract. Whisk until smooth.
- Frost cupcakes, and garnish with shredded coconut.
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