Best 4 Best Carrot Cake Cupcakes Recipes
Carrot cake cupcakes are a delightful treat that combines the classic flavors of carrot cake with the convenience of individual servings. These cupcakes are moist and fluffy, with a tender crumb and a sweet, slightly spicy flavor. They're topped with a luscious cream cheese frosting that perfectly complements the carrot cake base. Whether you're a fan of carrot cake or just looking for a new and delicious cupcake recipe, these carrot cake cupcakes are sure to satisfy.
These carrot cake cupcakes are made with a simple batter that's flavored with grated carrots, chopped walnuts, and a blend of spices. The cupcakes are then topped with a creamy cream cheese frosting that's made with butter, cream cheese, powdered sugar, and vanilla extract. The frosting is light and fluffy, and it adds the perfect finishing touch to these delicious cupcakes.
This recipe also includes instructions for making a gluten-free version of the cupcakes, as well as a vegan version. The gluten-free cupcakes are made with a blend of almond flour, coconut flour, and tapioca flour, while the vegan cupcakes are made with a combination of plant-based milks, oils, and flours. Both the gluten-free and vegan cupcakes are just as delicious as the traditional carrot cake cupcakes, making them a great option for those with dietary restrictions.
So whether you're looking for a classic carrot cake cupcake recipe or a gluten-free or vegan alternative, this recipe has you covered. These carrot cake cupcakes are sure to be a hit with everyone who tries them.
CARROT CAKE CUPCAKES
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These are hands down the best Carrot Cake Cupcakes with Cream Cheese Frosting you'll ever find. They're moist without being dense, and have just the right amount of spice. Add nuts or leave them out - it's up to you!
Provided by Garrett McCord
Categories Baking Carrot Cupcake
Time 40m
Yield 24
Number Of Ingredients 18
Steps:
- Toast the walnuts: Preheat the oven to 350°F. Toast the walnuts in the oven for 5 minutes. Remove from the oven and set aside to cool.
- Line 2 standard (12-well) cupcake pans with cupcake liners
- Mix wet ingredients and carrots: Place the buttermilk, oil, sugar, eggs, vanilla extract, and orange zest together in a bowl and whisk thoroughly. Then stir in the grated carrots.
- Mix dry ingredients: In another bowl whisk the flour, baking soda, baking powder, salt, cardamom, and cinnamon.
- Fold dry ingredients into wet, add walnuts: Fold the flour mixture into the carrot mixture, being sure not to over-mix. Fold in the toasted walnuts until evenly incorporated.
- Bake: Scoop the batter into cupcake papers, filling them about 1/2 to 3/4 full. Bake for 19-21 minutes at 350°F, rotating the pan after the first 15 minutes of baking. Cool for 5 minutes before taking the cupcakes out of the cupcake tin and allowing them to fully cool on a wire rack.
- Make the frosting: Beat the cream cheese and butter on medium speed until well combined. Sift in the powdered sugar and mix. Spread or pipe onto cooled cupcakes.
Nutrition Facts : Calories 422 kcal, Carbohydrate 42 g, Cholesterol 63 mg, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, Sodium 236 mg, Sugar 27 g, Fat 27 g, ServingSize Makes 24 cupcakes, UnsaturatedFat 0 g
CARROT CAKE CUPCAKES
This recipe is so special to me because it was passed down from my grandmother, to my mother, and now to me. This family classic is now often requested for any type of work function.-Leann Schmid, Covington, Kentucky
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 28 cupcakes.
Number Of Ingredients 16
Steps:
- In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine 2 cups flour, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in carrots and pineapple. Toss the raisins with the remaining flour until coated; fold into batter., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and milk; beat until smooth. Frost cupcakes. Refrigerate leftovers.
Nutrition Facts :
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.
MOIST CARROT CUPCAKES
If your kids think they don't like carrots, just wait until these cinnamon-scented, lightly frosted little cakes hit the table. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 10 cupcakes.
Number Of Ingredients 14
Steps:
- In a large bowl, beat the sugar, oil and egg until well blended. Beat in applesauce and vanilla. Combine the flour, baking soda, cinnamon and salt; gradually beat into sugar mixture until blended. Stir in carrots., Fill paper-lined muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine frosting ingredients; beat until smooth. Frost cupcakes. Refrigerate leftovers.
Nutrition Facts : Calories 226 calories, Fat 8g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 244mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
Tips:
- Use fresh carrots: Fresh carrots provide the best flavor and texture for carrot cake cupcakes.
- Grate the carrots finely: Finely grated carrots will distribute evenly throughout the cupcakes and won't make them too dense.
- Don't overmix the batter: Overmixing the batter can make the cupcakes tough. Mix just until the ingredients are combined.
- Use a cupcake liner: Cupcake liners will help prevent the cupcakes from sticking to the pan and make them easier to remove.
- Bake the cupcakes until a toothpick inserted into the center comes out clean: Overbaking the cupcakes will make them dry. Check for doneness after the minimum baking time specified in the recipe.
- Let the cupcakes cool completely before frosting: This will help prevent the frosting from melting.
Conclusion:
Carrot cake cupcakes are a delicious and festive treat that can be enjoyed all year round. With their moist texture, sweet flavor, and cream cheese frosting, these cupcakes are sure to be a hit at your next party or gathering. These cupcakes are relatively easy to make, and even beginner bakers will be able to achieve success. However, there are a few tips that can help ensure that your cupcakes turn out perfectly every time. By following these tips, you can create delicious and beautiful carrot cake cupcakes that will be enjoyed by everyone.
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