Best 13 Carrot Cake Cupcakes Recipes

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Carrot cake is a classic dessert that is enjoyed by people of all ages. It is a moist and flavorful cake that is made with carrots, spices, and nuts. Carrot cake is often served with a cream cheese frosting, which adds a delicious tanginess to the cake. This article provides three different recipes for carrot cake cupcakes. The first recipe is a classic carrot cake cupcake recipe that is made with all-purpose flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, eggs, vegetable oil, carrots, and nuts. The second recipe is a gluten-free carrot cake cupcake recipe that is made with almond flour, coconut flour, tapioca flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, eggs, coconut oil, carrots, and nuts. The third recipe is a vegan carrot cake cupcake recipe that is made with all-purpose flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, flax eggs, vegetable oil, carrots, and nuts. All three recipes are easy to follow and can be made in under an hour. Whether you are looking for a classic carrot cake cupcake, a gluten-free carrot cake cupcake, or a vegan carrot cake cupcake, this article has a recipe for you.

Here are our top 13 tried and tested recipes!

EASY CARROT CAKE CUPCAKES



Easy Carrot Cake Cupcakes image

These carrot cake cupcakes are made extra easy thanks to a box of Betty's cake mix! With just 10 minutes of prep, 24 servings of everyone's favorite springtime treat could baking away in your oven. And their easy assembly doesn't bar you from customizing these sweet treats. Go ahead and choose your own adventure by mixing in chopped nuts, like pecans or walnuts, for a bit of crunch; stirring in shredded coconut for more texture; adding in raisins, dried fruits or even chocolate chips for a little added sweetness. Add what appeals to you and the end results will be delicious!

Provided by Arlene Cummings

Categories     Dessert

Time 50m

Yield 24

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ Carrot Cake Mix
1/2 cup vegetable oil
1 cup of water
3 eggs
1/2 cup chopped nuts (pecans or walnuts work well)
1/2 cup sweetened shredded coconut
1/2 cup raisins
1/2 cup dark chocolate chips
1/2 cup white chocolate chips
1 can (8 oz) crushed pineapple in juice, undrained
1 container (1 lb) Betty Crocker™ Rich & Creamy Cream Cheese Frosting

Steps:

  • Heat oven to 350°F.
  • In large bowl, beat cake mix, oil, water and eggs on low speed 30 seconds. Beat on medium speed 2 minutes.
  • Stir in up to three of the added ingredients and mix gently. Pour into baking cups in cupcake pan, filling each about 2/3 full.
  • Bake 17-22 minutes. Cool completely. Pipe or spread frosting over cupcakes. Decorate as desired.

Nutrition Facts : Calories 230, Carbohydrate 31 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 13 g, TransFat 0 g

CARROT-CAKE MINI CUPCAKES



Carrot-Cake Mini Cupcakes image

These irresistible carrot-cake mini cupcakes are simple to make and are sure to please everyone's sweet tooth.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 42 mini cupcakes

Number Of Ingredients 13

1 cup sugar
2 large eggs, room temperature
1/2 cup vegetable oil
1/2 teaspoon pure vanilla extract
1/4 cup buttermilk
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups grated carrots
1/2 cup raisins
Maple Cream Cheese Frosting

Steps:

  • Preheat oven to 350 degrees. Line 42 mini muffin cups with mini cupcake liners; set aside.
  • Beat sugar, eggs, oil, vanilla, and buttermilk together in the bowl of an electric mixer fitted with a paddle attachment until well combined.
  • In a large bowl, sift together flour, cinnamon, baking powder, baking soda, and salt. Slowly add three-quarters of the flour mixture to the sugar mixture; mix until well combined. Add carrots and raisins to remaining flour mixture; toss to combine. Stir into batter until well combined.
  • Fill each muffin cup with about 2 teaspoons batter. Bake until a cake tester inserted into the center of cupcakes comes out clean, 10 to 12 minutes. Transfer cupcakes to wire rack to cool. Let cool completely before frosting with cream cheese frosting.

CARROT CAKE CUPCAKES



Carrot Cake Cupcakes image

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

1 ½ sticks unsalted butter, softened
1 cup white sugar
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon salt
2 large eggs
½ teaspoon pure vanilla extract
1 cup grated carrots
½ cup chopped toasted pecans
4 ounces cream cheese
2 tablespoons unsalted butter, softened
⅜ cup white sugar
1 teaspoon pure vanilla extract
1 pinch ground cinnamon

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

BEET AND CARROT CAKE CUPCAKES



Beet and Carrot Cake Cupcakes image

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

1/2 cup vegetable oil
1/4 cup applesauce
2/3 cup white sugar
2/3 cup brown sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2 cups raw carrots, finely shredded
1 cup raw beet, finely shredded
1 (8 ounce) can crushed pineapple
1/2 cup raisins
1/2 cup chopped nuts

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).

EASY SPICED CARROT CAKE CUPCAKES



Easy Spiced Carrot Cake Cupcakes image

When you want an Easter treat that tastes as good as it looks-and really looks good-make these surprisingly easy carrot cake cupcakes. The secret to their ease is using Betty Crocker™ yellow cake mix as the shortcut base for your batter. Extra spices and carrots are stirred in for an extra flavorful and moist result-like a classic carrot cake in a smaller format. Let yourself get into the springtime spirit as you decorate with Betty Crocker™ Rich & Creamy cream cheese frosting, Great Value™ assorted sprinkles and sugars, followed by crushed chocolate cookie "dirt," and decorative cupcake toppers.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 24

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup vegetable oil
1/2 cup water
4 eggs
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 cups coarsely shredded peeled carrots
1 container (16 oz) Betty Crocker™ Rich & Creamy cream cheese frosting
Assorted Great Value™ sprinkles, nonpareils and sugars, as desired
Finely crushed chocolate cookies, as desired
Paper cupcake decorative toppers, as desired

Steps:

  • Heat oven to 375°F (350°F for dark or nonstick pans). Place foil or paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, beat cake mix, oil, water, eggs, cinnamon and nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots. Divide batter evenly among muffin cups (about two-thirds full).
  • Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, then remove from pan to cooling racks; cool completely, about 1 hour.
  • Frost cupcake with 1 generous tablespoon frosting. Using photo as a guide, immediately roll edges of frosting in sprinkles and top with crushed chocolate cookies. Repeat with remaining cupcakes. Insert topper in center of each cupcake.
  • Store loosely covered at room temperature.

Nutrition Facts : Calories 200, Carbohydrate 28 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 19 g, TransFat 0 g

CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING



Carrot Cake Cupcakes with Cream Cheese Frosting image

A much-loved American layer cake is scaled down to cupcake form. Even unfrosted, these cupcakes make delicious snacks-but the cream cheese frosting is simply delicious. Give them an Easter upgrade by borrowing a tool from German baking: a springerle mold. With a quick press, you can imprint a bunny design in circles of fondant. Get our step-by-step guide.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 24

Number Of Ingredients 18

1 pound medium carrots, peeled and finely grated
3 large eggs, room temperature
2 cups sugar
1 1/2 cups vegetable oil
1/3 cup buttermilk
1 vanilla bean, split and scraped, pod reserved for another use (or 1 1/2 teaspoons pure vanilla extract)
1/2 cup golden raisins (optional)
1 cup walnuts or pecans, toasted and finely chopped (optional)
3 cups unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground cloves
Cream Cheese Frosting for Classic Cupcakes
Sweetened shredded coconut, toasted, for decorating
Preheat oven to 350 degrees. Spread nuts evenly on a rimmed baking sheet; toast, stirring occasionally, until fragrant, 8 to 10 minutes (watch carefully to prevent burning). Transfer sheet to a wire rack; let nuts cool completely.

Steps:

  • Preheat oven to 325 degrees. Line 2 standard muffin tins with paper liners. In a bowl, whisk together carrots, eggs, sugar, oil, buttermilk, vanilla seeds, and raisins and nuts if desired. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Stir flour mixture into carrot mixture until well combined.
  • Divide batter among muffin cups, filling each 3/4 full. Bake, rotating tins halfway through, until testers inserted into centers come out clean, 23 to 28 minutes. Let cool in tins on wire racks, 10 minutes. Turn out cupcakes onto wire racks, and let cool completely. Unfrosted cupcakes can be stored overnight at room temperature, or frozen for up to 2 months in airtight containers.
  • Frost cupcakes with cream cheese frosting. Frosted cupcakes can be refrigerated for up to 3 days; bring to room temperature, and sprinkle with toasted coconut (press gently to adhere) before serving.

CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING



Carrot Cake Cupcakes With Cream Cheese Frosting image

Make and share this Carrot Cake Cupcakes With Cream Cheese Frosting recipe from Food.com.

Provided by Alia55

Categories     Dessert

Time 50m

Yield 18 serving(s)

Number Of Ingredients 17

1 cup pecans, toasted and coarsely chopped
3/4 lb carrot, finely grated
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs
1 1/4 cups sugar
1 cup canola oil
2 teaspoons pure vanilla extract
1/4 cup butter, room temperature
4 ounces cream cheese, room temperature
1/2 cup icing sugar
1/2 teaspoon pure vanilla extract
1 1/2 cups sweetened flaked coconut
green food coloring (liquid or gel paste)

Steps:

  • Preheat oven to 350 degrees F
  • Place fluted paper liners in 18 muffin cups.
  • In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
  • In bowl of your electric mixer, with the paddle attachment, beat the eggs until frothy.
  • Gradually add the sugar and beat until the batter is thick and light colored.
  • Add the oil in a steady stream and then beat in the vanilla extract.
  • Add the flour mixture and beat just until incorporated.
  • With a large rubber spatula fold in the grated carrots and chopped nuts.
  • Evenly divide the batter between the 18 muffin cups and bake 20 to 25 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
  • Remove from the oven and let cool on a wire rack.
  • Beat the butter and cream cheese until very smooth with no lumps.
  • Gradually beat in the icing until fully incorporated and smooth.
  • Beat in the vanilla extract.
  • With a knife or small metal spatula spread cream cheese frosting on top of each cupcake.
  • Place the sweetened coconut in a plastic bag along with a few drops of green food coloring.
  • Shake the bag until all the coconut has been colored with the dye.
  • Garnish with the green colored coconut and a foil covered chocolate egg.
  • For the basket handles, place the ends of colored pipe cleaners into the sides of the cupcakes.
  • Cover and refrigerate the cupcakes until serving time.

Nutrition Facts : Calories 376.1, Fat 25.3, SaturatedFat 7, Cholesterol 60.7, Sodium 250.9, Carbohydrate 34.7, Fiber 1.9, Sugar 21.8, Protein 4.3

LEMON FROSTED CARROT CAKE CUPCAKES



Lemon Frosted Carrot Cake Cupcakes image

Top moist carrot cake cupcakes with bright and citrusy lemon frosting for a delectable spring treat.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 53m

Yield 24

Number Of Ingredients 20

Reynolds® StayBrite® Baking Cups
2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon ground nutmeg
⅛ teaspoon salt
2 cups shredded carrots
½ cup canola oil
½ cup unsweetened applesauce
1 egg, lightly beaten
1 teaspoon vanilla
1 cup flaked coconut, toasted
1 cup mini jelly beans or chocolate egg candies
3 ounces cream cheese, softened
3 tablespoons butter, softened
2 tablespoons lemon curd
3 cups powdered sugar, divided
2 teaspoons milk, or more as needed

Steps:

  • Preheat oven to 350 degrees F. Line muffin pans with 24 Reynolds® StayBrite® Baking Cups.
  • Combine flour, sugar, cinnamon, baking powder, baking soda, nutmeg, and salt in a large bowl.
  • Combine the carrots, oil, applesauce, egg, and vanilla in a medium bowl. Add carrot mixture to the flour mixture; mix just until combined. Divide the batter among the prepared muffin cups.
  • Bake 16 to 18 minutes or until a toothpick inserted in centers comes out clean. Cool 5 minutes in muffin pan. Transfer cupcakes to cooling rack; cool completely.
  • Top with Lemon Cream Cheese Frosting, reserving a small amount. Make "nests" with the coconut. Dip jelly beans or candy eggs slightly into extra frosting and then place in the "nests" to keep them in place.
  • Lemon Cream Cheese Frosting: Combine cream cheese, butter, softened; and lemon curd in a large mixing bowl. Beat with an electric mixer on medium to high speed until smooth. Gradually add 1 1/2 cups of powdered sugar, beating well. Beat in 2 teaspoons milk. Gradually beat in another 1 1/2 cups powdered sugar. If necessary, beat in additional milk, 1 teaspoon at a time, to reach spreading consistency.

Nutrition Facts : Calories 262.3 calories, Carbohydrate 45.3 g, Cholesterol 16.5 mg, Fat 8.6 g, Fiber 1 g, Protein 1.8 g, SaturatedFat 3 g, Sodium 130 mg, Sugar 33.5 g

CARROT CAKE ICE CREAM CUPCAKES RECIPE - (4.5/5)



Carrot Cake Ice Cream Cupcakes Recipe - (4.5/5) image

Provided by davidv

Number Of Ingredients 29

Carrot Cake:
Adapted from David's Tropical Carrot Cake on QVC.com
2/3 cup all-purpose flour, sifted
1/4 cup sweetened flaked coconut
1/4 cup dry-roasted macadamia nuts
1/8 tsp ground ginger
7/8 tsp ground cinnamon
3/4 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda
1/2 cup sugar
1/4 cup vegetable oil
1 large egg
1/2 tsp vanilla extract
1/2 cup carrots, peeled and finely grated
1 (4-oz) can crushed pineapple, well drained
Cupcake Liners:
8 oz white chocolate
Cream Cheese Ice Cream:
1/2 cup sugar
1 egg + 1 egg white
2-1/2 tsp vanilla extract
1/2 cup milk
1-1/4 cup half and half
5 oz cream cheese, room temperature, cubed
1 Tbsp lemon juice
You will also need:
Store-bought orange icing
Toasted coconut flakes (optional garnish)

Steps:

  • To prepare the carrot cake, preheat the oven to 350°F. Butter a 9" x 9" baking pan and line it with parchment paper. Combine 2 Tbsp of the flour, all of the coconut and macadamia nuts in a food processor and process until the nuts are finely chopped. Set aside. Whisk the remaining flour, ground ginger, cinnamon, baking powder, salt, and baking soda in a medium-size bowl until the ingredients are well combined. Beat the sugar and oil in a large bowl with an electric mixer. Add the egg and beat well. Next, add the vanilla. Add the flour-spice mixture and mix until all of the ingredients are well combined. Stir in the coconut-macadamia mixture, the carrots, and crushed pineapple. Bake for about 20-25 minutes, or until a cake tester inserted into the center comes out clean. Run a knife around the edge of the pan to loosen the cake. While the cake is cooling, make the cupcake liners. Start by melting the white chocolate in a small saucepan over low heat. Use a pastry or paint brush to paint the chocolate inside six individual silicone cupcake molds. Apply at least 3-4 layers per cupcake mold and freeze in between layers to help the chocolate set faster. To prepare the cream cheese ice cream, whisk the sugar, eggs, and vanilla together in a medium-size mixing bowl. Combine the milk, heavy cream, and the half-and-half in a medium-size sauce pot. Bring the mixture to a simmer, and then remove the pan from the heat. Slowly pour the cream mixture into the egg mixture, whisking constantly to temper the eggs. Pour the mixture back into the sauce pot. Cook and stir over low heat until the mixture coats the back of a metal spoon, about 4 minutes. Whisk in the cream cheese until smooth. Strain the liquid through a fine sieve and then chill the mixture over an ice bath. After the mixture is completely cooled, stir in the lemon juice. Pour the mixture into an ice cream maker and freeze according to manufacturer's directions. Place the ice cream in the freezer and freeze for at least 4 hours before assembling the cupcakes. By this time, the cake should be cool. Remove it from the pan and cut the cake into small circles so they'll fit inside the silicone cupcake molds you made earlier. Wrap the circles in plastic wrap and freeze until needed. To assemble the cupcakes, place a cake circle inside each of the white chocolate molds. Then, scoop a small cream cheese ice cream ball and drop it on top of the cake. Finally, pipe the store-bought icing on top of the cream cheese ice cream and top the cupcakes with toasted coconut or carrot cake crumbs. Freeze until ready to serve.

CARROT CAKE CUPCAKES



Carrot Cake Cupcakes image

Enjoy this sweet take on carrot cake cupcakes topped with fruit snack carrots.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 24

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ carrot cake mix
Water, vegetable oil and eggs called for on cake mix box
3 rolls Betty Crocker™ Fruit Roll-Ups® punch berry chewy fruit snack (from 5-oz box)
3 green-colored sour candies, separated into strips
1 container Betty Crocker™ Rich & Creamy cream cheese frosting
1 cup chocolate cookie crumbs

Steps:

  • Heat oven to 350°F. Place paper baking cups in each of 24 regular-size muffin cups. Bake and cool cupcakes as directed on package for 24 cupcakes.
  • Meanwhile, cut fruit snack into triangles. Roll up fruit snack to make a carrot shape. Repeat with remaining fruit snacks to make about 30 carrots. Cut green sour candies in half crosswise; cut each half into quarters lengthwise to make thin strips of green candy. Press thin green strips into large end of carrot to make greens on carrot. Repeat with remaining candy.
  • Spread frosting over cupcakes. Sprinkle with cookie crumbs. Randomly place carrot shapes on tops of cupcakes or press them into cupcakes to make them look like they are planted.

Nutrition Facts : Calories 230, Carbohydrate 33 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Cupcake, Sodium 220 mg, Sugar 22 g, TransFat 1 g

CARROT CAKE CUPCAKES



Carrot Cake Cupcakes image

These delicious moist Carrot Cake Cupcakes with crushed pineapple and walnuts are topped with a delectable white chocolate cream cheese frosting. They are one of my most requested potluck recipes and perfect for parties, shindigs, bridal and baby showers. My friends and family just rant and rave about them. Please keep in mind...

Provided by Beth Pierce

Categories     Cakes

Time 45m

Number Of Ingredients 19

1 1/2 c all purpose flour
1 tsp baking powder
1 1/4 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 large eggs
3/4 c sugar
3/4 c brown sugar
1/2 c canola oil
1 tsp vanilla extract
2 c shredded carrots
1/2 c crushed pineapple
1 c chopped walnuts
WHITE CHOCOLATE CREAM CHEESE FROSTING
1/4 c white chocolate chips
4 oz cream cheese softened
1/4 c butter softened
2 c powdered sugar

Steps:

  • 1. Preheat oven to 350 degrees. Line cupcake pan with cupcake baking cup liners
  • 2. In medium bowl combine flour, baking powder, baking soda, salt, ground cinnamon and nutmeg.
  • 3. Beat eggs, sugar and brown sugar in large bowl. Mix in oil, vanilla, carrots and pineapple. Add flour mixture to wet mixture and stir just until combined and evenly moistened. Fold in 1/2 cup walnuts Fill cupcake baking cups about 3/4 of the way up.Bake 25-30 minutes.
  • 4. Melt chocolate chips in microwave according to manufacturers instructions. Allow to cool slightly as you do not want it melting your butter or cream cheese.In a stand mixer beat cream cheese and butter until smooth. Mix in white chocolate. Gradually add powdered sugar until icing is creamy.
  • 5. Ice cupcakes after they are completely cool. Sprinkle with remaining chopped walnuts
  • 6. NOTES This is a small batch recipe that makes 12 cupcakes.

CARROT CAKE CUPCAKES



CARROT CAKE CUPCAKES image

Categories     Cake     Vegetable     Dessert     Bake     Kid-Friendly     Quick & Easy

Yield 20-24 cupcakes

Number Of Ingredients 18

4 eggs
3/4 cup vegetable oil
1/2 cup apple sauce
1 cup white sugar
1 cup brown sugar
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
for the icing:
1/2 cup softened butter
8 ounces of whipped cream cheese
4 cups powdered sugar
1 teaspoon vanilla extract
1 cup chopped pecans (if desired)

Steps:

  • -preheat oven to 375, grease your cupcake pan (or use cupcake papers) -beat eggs, oil, white sugar and 2 teaspoons vanilla in large bowl. mix in flour, baking soda, baking powder, salt and cinnamon. stir in carrots. -bake in preheated oven for about 15mins, or until golden (test with a toothpick) -let cupcakes cool to room temperature -for icing, combine butter cream cheese, powdered sugar and 1 teaspoon vanilla. beat until smooth and creamy. stir in chopped pecans if desired. -frost the cooled cupcakes

CARROT CUPCAKES OR CAKE WITH CREAM CHEESE FROSTING



Carrot Cupcakes or Cake with Cream Cheese Frosting image

Delicious carrot cupcakes/muffins/cake!

Provided by agent99

Categories     Desserts     Fruit Dessert Recipes     Pineapple Dessert Recipes

Time 1h20m

Yield 24

Number Of Ingredients 16

½ cup white sugar, or to taste
¾ cup buttermilk
3 eggs
⅓ cup vegetable oil
2 teaspoons vanilla extract, divided
1 (15 ounce) can pineapple chunks, drained
2 cups grated carrots
1 cup sweetened flaked coconut
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
2 cups confectioners' sugar
1 (8 ounce) package cream cheese, softened
½ cup butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with cupcake liners.
  • Mix sugar, buttermilk, eggs, oil, and 1 teaspoon vanilla extract together in a large bowl. Stir in pineapple, carrots, and coconut.
  • Combine all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon in a separate bowl. Stir flour mixture gently into the carrot mixture. Fill lined muffin cups about 3/4-full of batter.
  • Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 15 minutes. Remove from oven and set aside to cool, at least 25 minutes.
  • Blend confectioners' sugar, cream cheese, butter, and remaining 1 teaspoon vanilla extract together in a bowl using an electric mixer until creamy. Frost the cooled cupcakes.

Nutrition Facts : Calories 227.5 calories, Carbohydrate 28.2 g, Cholesterol 44 mg, Fat 11.9 g, Fiber 1.5 g, Protein 3.3 g, SaturatedFat 6 g, Sodium 337.7 mg, Sugar 19 g

Tips:

  • Before you start baking, make sure all your ingredients are at room temperature, especially the butter and eggs. This will help them combine more easily and create a smooth batter.
  • Don't overmix the batter. Overmixing can result in tough, dense cupcakes.
  • Fill the cupcake liners only 2/3 full. This will allow the cupcakes to rise properly in the oven without overflowing.
  • Bake the cupcakes until a toothpick inserted into the center comes out clean. Overbaking can dry out the cupcakes.
  • Let the cupcakes cool completely in the pan before frosting them. This will help prevent the frosting from melting.

Conclusion:

Carrot cake cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. With their moist texture, sweet flavor, and cream cheese frosting, they're sure to be a hit with everyone who tries them. So next time you're looking for a special dessert, give these carrot cake cupcakes a try. You won't be disappointed!

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