Carrot cake, a timeless classic, is a moist and flavorful dessert that has captured the hearts of sweet lovers worldwide. Its unique combination of shredded carrots, warm spices, and tangy cream cheese frosting makes it a delightful treat for any occasion. Whether you're a seasoned baker or a novice in the kitchen, this article offers two delectable variations of carrot cake cupcakes that are sure to tantalize your taste buds.
The first recipe introduces a luscious carrot cake cupcake with cream cheese frosting, a classic flavor combination that never disappoints. The moist carrot cake base is studded with grated carrots, walnuts, and pineapple, while the velvety cream cheese frosting adds a rich and tangy touch.
The second recipe presents a delightful twist on the traditional carrot cake: Carrot Cake Cupcakes with Maple Cream Cheese Frosting. This variation incorporates maple syrup into the cream cheese frosting, resulting in a sweet and subtly smoky flavor that complements the carrot cake perfectly.
Both recipes provide step-by-step instructions, ensuring that bakers of all skill levels can achieve perfect results. With detailed descriptions, helpful tips, and a comprehensive ingredient list, these recipes are designed to guide you seamlessly through the baking process.
Whether you're looking for a classic carrot cake cupcake or a unique variation with maple cream cheese frosting, this article has you covered. So, preheat your oven, gather your ingredients, and embark on a culinary journey that will leave you with irresistibly delicious carrot cake cupcakes.
BEST EVER CARROT CAKE CUPCAKES
These Best Ever Carrot Cake Cupcakes are a perfect Easter dessert! A simple one-bowl carrot cake recipe with fluffy cream cheese frosting & cinnamon spice!
Provided by Chrissie
Categories Dessert
Time 55m
Number Of Ingredients 19
Steps:
- Preheat your oven to 350 degrees Fahrenheit and prepare muffin tins with paper liners (enough for about 28 cupcakes)
- Add the flour, sugar, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt to a large bowl and mix them together with a whisk until combined.
- Whisk the shredded carrots into the dry ingredients.
- In a large liquid measuring cup (a 4-cup measuring cup if you have it, otherwise use a bowl), measure the oil and the buttermilk, and then add the eggs whisking everything together well.
- Add the wet ingredients to the dry ingredients and whisk everything together until no streaks of flour appear and everything is combined.
- Divide the batter between the prepared muffin cups lined with paper liners, filling them only about 2/3 full.
- Bake them at 350 degrees Fahrenheit for about 19-21 minutes, or until a toothpick inserted into one of the cupcakes comes out clean. After baking, set the cupcake pans on a wire rack and cool them completely to room temperature.
- In a large bowl, mix together the butter and cream cheese with an electric mixer (use a stand mixer fitted with a paddle attachment if you have one).
- Mix in the powdered sugar one cup at a time, mixing well and scraping down the sides of the bowl after each addition.
- Add the vanilla extract and cream, and whip on high speed for about 5 minutes, or until the frosting is light and fluffy.
- Mix together the sugar and cinnamon in a small bowl and set aside.
- When the cupcakes have cooled completely, remove them from their tins and add the frosting to a piping bag fitted with a start tip (or your choice of piping tip).
- Frost the cooled cupcakes in a swirl motion and top them with a dusting of the cinnamon sugar.
- Serve immediately, or store in the fridge in an airtight container until ready to serve.
Nutrition Facts : ServingSize 1 cupcake, Calories 225 kcal, Carbohydrate 35 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 44 mg, Sodium 129 mg, Fiber 1 g, Sugar 27 g
BEST CARROT CAKE EVER
A moist and flavorful recipe that makes a large quantity of cake. I have been hounded to make this cake time and time again.
Provided by Nan
Categories Desserts Cakes Spice Cake Recipes
Time 2h30m
Yield 16
Number Of Ingredients 13
Steps:
- In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
- In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
- Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.
Nutrition Facts : Calories 457.4 calories, Carbohydrate 66.3 g, Cholesterol 46.5 mg, Fat 20.2 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 2.7 g, Sodium 315.2 mg, Sugar 42.8 g
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 CAKE CUPCAKES
Steps:
- Preheat the oven to 400 degrees F.
- Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.
- Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 30 to 35 minutes, until a toothpick comes out clean. Cool on a rack.
- For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.
- When the cupcakes are cool, frost them generously and serve.
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.
Tips:
- For a moist and flavorful carrot cake, use fresh, finely grated carrots. Avoid pre-packaged shredded carrots, as they can be dry and lack flavor.
- Use good quality spices. Freshly ground cinnamon, nutmeg, and ginger will give your carrot cake the best flavor.
- Don't overmix the batter. Overmixing can make the cupcakes tough and dense.
- Bake the cupcakes until a toothpick inserted into the center comes out clean. Overbaking will dry out the cupcakes.
- Let the cupcakes cool completely before frosting them. This will help the frosting to set properly.
- If you don't have a piping bag, you can use a ziploc bag with the corner snipped off to frost the cupcakes.
- For a professional-looking finish, use a kitchen blowtorch to lightly brown the frosting.
Conclusion:
These carrot cake cupcakes are the perfect treat for any occasion. They're moist, flavorful, and have the perfect amount of cream cheese frosting. With just a few simple tips, you can make these cupcakes at home that will impress your friends and family. So what are you waiting for? Give this recipe a try today!
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