Best 5 Beet And Carrot Cake Cupcakes Recipes
Indulge in the vibrant symphony of flavors with our delectable Beet and Carrot Cake Cupcakes, a delightful fusion of earthy sweetness and moist, tender texture. Adorned with a luscious cream cheese frosting, these cupcakes offer a captivating visual appeal that matches their irresistible taste. But that's not all; we also have a tantalizing array of other cupcake recipes to satisfy your sweet tooth. Dive into the classic Vanilla Cupcakes, embodying simplicity and elegance with their fluffy vanilla sponge and creamy vanilla frosting. For chocolate lovers, the Chocolate Cupcakes are an absolute dream, featuring a rich, decadent chocolate batter and a velvety chocolate ganache frosting. If you prefer a fruity twist, the Lemon Cupcakes offer a burst of citrusy goodness with their zesty lemon sponge and tangy lemon cream cheese frosting. And for a unique and indulgent experience, try the Red Velvet Cupcakes, boasting a striking red color, moist, velvety crumb, and a creamy cream cheese frosting. No matter your preference, our diverse selection of cupcake recipes promises a delightful treat for every occasion.
Here are our top 5 tried and tested recipes!
CARROT, BEET AND APPLE CUPCAKES!
I love to make juices and one of my favorites is carrot and beet juice with apple. I love to make these cupcakes with the left over pulp. My kids love them and they are healthy and delicious. I like to top mine with some cream cheese frosting. I know they are good when my kids give me a thumbs up.
Provided by Karina Alcala
Categories Other Desserts
Time 45m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees F line your cupcake pan with liners or spray pan. In a large bowl or with a mixer or food processor I do this in a large mixing bowl. You add eggs, sugar, oil, honey, apple sauce and pulp mixture. Mix until well combine.
- 2. Sift in flour, salt, cinnamon,baking soda and nutmeg. Combine just until all the flour is incorporated. Add your chopped pecans or any nut of your liking and fold in to the mixture. Pour into cupcake liners and bake in preheated oven for 30-35 minutes until toothpick comes out clean.
- 3. When they come out of the oven let them cool and top with cream cheese frosting or a dusting of powder sugar is also good. They are good just by them selves hope you guys enjoy.
BEET AND CARROT CAKE
I inherited this wonderful recipe from my grandmother which used almost everything that grew in her garden to make cakes. Moist and colorful, this cake could be prepared during the Christmas holiday's season. My children used to beg for me to make it when they saw beets on the table!!
Provided by Louise in Montreal
Categories Dessert
Time 1h10m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Note: Use raw beets and raw carrots. After the cake is cooked, they become cooked, but they have to be added raw in the cake preparation.
- Preheat oven at 350°F.
- Butter a bundt cake pan or use Pam.
- In a bowl, mix oil, sugar, egg yokes, vanilla extract and water; set aside.
- In another bowl, pass through a sieve the flour, baking powder, salt, cinnamon powder.
- Incorporate to the first mix.
- Add the raw carrots, the raw beets and the nuts and mix well.
- With the electric mixer, whip the egg whites until they are fluffy.
- Fold delicately into the cake preparation.
- Pour into the greased cake pan.
- Bake approximately 50 minutes.
- Serve with my Cream Cheese and Applesauce Frosting.
Nutrition Facts : Calories 359.2, Fat 17.9, SaturatedFat 2.6, Cholesterol 47.2, Sodium 265.5, Carbohydrate 46.1, Fiber 2.1, Sugar 27.2, Protein 5
BEET AND CARROT CAKE
Carrots and beets are pretty, delicious, and versatile when grated and used together. If you plan to grate vegetables, you may as well grate plenty. This vintage recipe for beet-carrot cake has been in my family for decades and was given to me by my late aunt. At harvest time, I used to make 8 or 9 of these cakes and freeze them...
Provided by Maureen Haddock
Categories Cakes
Time 1h45m
Number Of Ingredients 12
Steps:
- 1. In a large bowl, mix the sugar, oil, egg yolks, vanilla, and hot water.
- 2. Mix the flour, baking powder, cinnamon, and salt together. Add carrots, beets, nuts, and flour mixture to the oil and sugar batter, and stir just until moistened.
- 3. Whip the egg whites until they form stiff peaks. Fold them into the batter.
- 4. Divide this batter equally between two prepared 8 inch round cake pans or two well greased loaf pans.
- 5. Bake cakes at 350 degrees F for 45 minutes or until cakes pull away from the sides of the pans.Cool and ice with cream cheese icing or double wrap and freeze.
- 6. I often ice, slice, and freeze these cakes. I love taking out a piece or two to share, spontaneously, with a friend.
BEET AND CARROT CAKE CUPCAKES
This is a modification of Recipe #114622. I reduced the fat and sugar and added some pineapple and raisins. I made it for a Mexico missions trip, and it was a hit with the high schoolers and adults alike. It can also be made in cake form, as in the original recipe. To make it even healthier, substitute 1/2 cup of the flour with whole wheat pastry flour.
Provided by CongoGirl
Categories Dessert
Time 50m
Yield 18-20 cupcakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°.
- Line muffin tins with cupcake liners.
- In a bowl, mix oil, applesauce, sugar, eggs, and vanilla extract; set aside.
- In another bowl, mix the flour, baking powder, salt, and cinnamon.
- Incorporate into the first mix.
- Add the raw carrots, the raw beets, the pineapple, the raisins, and the nuts; mix well.
- Pour into the prepared cupcake liners.
- Bake approximately 30 minutes at 350° or until a toothpick inserted into the center comes out clean.
- Frost with a half recipe of Cream Cheese and Applesauce Frosting (Recipe #114857).
BEET AND CARROT CAKE
This is a very moist and delicious cake. Don't let the name or ingredients fool you!! This cake can be frosted or eaten as is. I suggest a cream cheese frosting...tastes the best!!
Provided by Anna
Categories Desserts Cakes Carrot Cake Recipes
Time 1h30m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 9x13-inch baking dish.
- Combine flour, brown sugar, raisins, coconut, wheat germ, wheat bran, cinnamon, baking soda, and salt in a bowl.
- Whisk vegetable oil and eggs together in a separate bowl.
- Stir oil mixture, carrots, and beets into flour mixture until just combined.
- Pour batter into prepared baking dish.
- Bake in preheated oven until center of cake bounces back when touched, about 1 hour.
Nutrition Facts : Calories 416.2 calories, Carbohydrate 48.4 g, Cholesterol 58.1 mg, Fat 23.8 g, Fiber 3.1 g, Protein 5.3 g, SaturatedFat 5 g, Sodium 264.1 mg, Sugar 29.7 g
Tips:
- Use fresh, high-quality ingredients: Fresh beets and carrots will give your cupcakes the best flavor and texture. Look for beets and carrots that are firm and brightly colored.
- Roast the beets and carrots before using them: Roasting the beets and carrots intensifies their flavor and makes them easier to blend into the cupcake batter. You can roast the beets and carrots in the oven or on a grill.
- Use a food processor to blend the beets and carrots: A food processor will make quick work of blending the roasted beets and carrots into a smooth puree. You can also use a blender, but you may need to do it in batches.
- Don't overmix the batter: Overmixing the batter will make the cupcakes tough. Mix the batter just until the ingredients are combined.
- Bake the cupcakes until a toothpick inserted into the center comes out clean: The baking time will vary depending on the size of your cupcakes, so keep an eye on them and adjust the baking time as needed.
- Let the cupcakes cool completely before frosting them: This will help the frosting to set properly.
Conclusion:
These beet and carrot cake cupcakes are a delicious and healthy way to enjoy a classic dessert. They are made with fresh, wholesome ingredients and are naturally sweetened with maple syrup. The cupcakes are moist and fluffy, with a delicious carrot cake flavor. The cream cheese frosting is the perfect finishing touch, adding a sweet and tangy flavor to the cupcakes. Whether you are looking for a fun and festive treat for a party or a delicious and healthy snack to enjoy at home, these beet and carrot cake cupcakes are sure to please everyone.Tips:
- Use fresh, high-quality ingredients: Fresh beets and carrots will give your cupcakes the best flavor and texture. Look for beets and carrots that are firm and brightly colored.
- Roast the beets and carrots before using them: Roasting the beets and carrots intensifies their flavor and makes them easier to blend into the cupcake batter. You can roast the beets and carrots in the oven or on a grill.
- Use a food processor to blend the beets and carrots: A food processor will make quick work of blending the roasted beets and carrots into a smooth puree. You can also use a blender, but you may need to do it in batches.
- Don't overmix the batter: Overmixing the batter will make the cupcakes tough. Mix the batter just until the ingredients are combined.
- Bake the cupcakes until a toothpick inserted into the center comes out clean: The baking time will vary depending on the size of your cupcakes, so keep an eye on them and adjust the baking time as needed.
- Let the cupcakes cool completely before frosting them: This will help the frosting to set properly.
Conclusion:
These beet and carrot cake cupcakes are a delicious and healthy way to enjoy a classic dessert. They are made with fresh, wholesome ingredients and are naturally sweetened with maple syrup. The cupcakes are moist and fluffy, with a delicious carrot cake flavor. The cream cheese frosting is the perfect finishing touch, adding a sweet and tangy flavor to the cupcakes. Whether you are looking for a fun and festive treat for a party or a delicious and healthy snack to enjoy at home, these beet and carrot cake cupcakes are sure to please everyone.
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