Best 7 Carrot Cake Cupcakes With Lemon Cream Cheese Frosting Recipes
Indulge in the delectable Carrot Cake Cupcakes with Lemon Cream Cheese Frosting, a symphony of flavors that will tantalize your taste buds. These moist and fluffy cupcakes are bursting with carrot and spice, perfectly complemented by the tangy and creamy lemon cream cheese frosting. Experience a harmonious blend of sweet, tangy, and aromatic flavors in every bite.
This recipe offers a detailed guide to crafting these delightful cupcakes, ensuring a successful baking experience even for beginners. Along with the carrot cake cupcakes, you'll also discover the secrets to making the luscious lemon cream cheese frosting, a culinary masterpiece that elevates these cupcakes to new heights.
Prepare to embark on a culinary journey that will leave you and your loved ones craving more. The Carrot Cake Cupcakes with Lemon Cream Cheese Frosting are not only a treat for special occasions but also a perfect way to elevate your everyday moments. So, gather your ingredients, preheat your oven, and let's embark on this delectable adventure together!
CARROT CAKE CUPCAKES WITH LEMON CREAM CHEESE FROSTING
The classic carrot cake in a smaller cupcake form. Topped with a lemony cream cheese frosting, they make a special treat for Easter celebrations, bake sales, backyard cookouts and potlucks.
Provided by McCormick Spice
Categories Desserts Frostings and Icings Lemon
Time 50m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. For the Cupcakes, mix flour, granulated sugar, baking powder, cinnamon, nutmeg and salt in large bowl. Add oil, eggs and vanilla; mix well. Add carrots; mix until well blended. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
- Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.
- For the Frosting, beat cream cheese, butter and lemon extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. If frosting is too thick to spread, gradually beat in milk. Frost cooled cupcakes with frosting.
Nutrition Facts : Calories 362.3 calories, Carbohydrate 45.2 g, Cholesterol 51.5 mg, Fat 19.5 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 6.6 g, Sodium 165.9 mg, Sugar 35.8 g
CARROT CUPCAKES WITH CREAM CHEESE FROSTING
I love to serve lighter desserts that will satisfy those with a sweet tooth. I make these every Christmas Eve, but they're marvelous any time of the year. -Sara Pleso, Sparta Tennessee.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Line 12 muffin cups with paper or foil liners., In a large bowl, beat the first five ingredients until well blended. In another bowl, whisk flours, baking soda, salt, cinnamon and nutmeg; gradually beat into brown sugar mixture. Stir in carrots and walnuts., Fill prepared cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, beat frosting ingredients until smooth. Spread over cupcakes. Refrigerate leftovers.
Nutrition Facts : Calories 229 calories, Fat 9g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 220mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic exchanges
LEMON FROSTED CARROT CAKE CUPCAKES
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
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 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.
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
CARROT CAKE WITH LEMON CREAM CHEESE FROSTING
Steps:
- Preheat oven to 350 degrees F.;
- In an electric mixer beat the cream cheese and butter on high until smooth. Then add confectioners' sugar. Continue to beat on high until the lumps have all dissolve. Finally, beat in vanilla extract and lemon juice on low speed until the frosting is completely mixed.;
- In a large mixing bowl combine, sugar, flour, salt, spices, and baking soda. Add oil to the dry ingredients and mix well. Add eggs; beat in one at a time.
- Once the batter is properly mixed, stir in carrots and walnuts. Pour the cake batter into a greased 9 by 13-inch pan and bake at 350 degrees F for 60 to 70 minutes or until golden brown.
- Once cake has cooled, frost and sprinkle chopped walnuts on top as a garnish.
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
Tips:
- Mise en Place: Before starting, measure and gather all ingredients and equipment needed. This will make the baking process smoother and more efficient.
- Fresh Ingredients: Use the freshest ingredients possible, especially for the carrots and cream cheese. Fresh ingredients contribute to the overall flavor and texture of the cupcakes.
- Proper Measuring: Use accurate measuring tools to ensure the correct proportions of ingredients. Incorrect measurements can affect the final outcome of the cupcakes.
- Creaming Butter and Sugar: Cream the butter and sugar together until light and fluffy. This step incorporates air into the mixture, resulting in a tender and moist crumb.
- Gradually Add Eggs: Add the eggs one at a time, beating well after each addition. This prevents the mixture from curdling and helps maintain a smooth batter.
- Grated Carrots: Finely grate the carrots to ensure even distribution throughout the batter. Grating the carrots also helps to release their natural sweetness.
- Mixing Dry Ingredients: In a separate bowl, whisk together the dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg, and salt). This ensures that the dry ingredients are evenly distributed and well combined.
- Alternating Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients in three additions, alternating with milk. Begin and end with the dry ingredients. This method helps to prevent overmixing and ensures that the batter is well combined.
- Do Not Overmix: Overmixing the batter can result in tough and dense cupcakes. Mix just until the ingredients are combined and no streaks of flour remain.
- Muffin Tins and Liners: Line muffin tins with paper liners to prevent the cupcakes from sticking. Fill each liner about 2/3 full with batter.
- Baking Temperature: Bake the cupcakes at the specified temperature and for the recommended time. Overbaking can dry out the cupcakes.
- Cream Cheese Frosting: To make the cream cheese frosting, use softened cream cheese and unsalted butter for a smooth and creamy texture. Beat the cream cheese and butter together until light and fluffy, then gradually add the confectioners' sugar until the desired consistency is reached.
- Decorating: Once the cupcakes have cooled completely, frost them with the lemon cream cheese frosting. You can also garnish them with grated lemon zest, chopped nuts, or sprinkles for added visual appeal.
Conclusion:
By following these tips and the detailed recipe instructions, you can create delicious and moist carrot cake cupcakes with a tangy lemon cream cheese frosting. These cupcakes are perfect for various occasions, from birthday parties to afternoon tea. They are sure to impress your friends and family with their delightful flavor and texture. Enjoy baking and indulge in the sweet goodness of these carrot cake cupcakes!
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