Carrot Cake Cupcakes Food

CARROT CAKE CUPCAKES

Steps:

• Position oven rack in the middle of the oven; preheat oven to 350°; line a standard 12-cup muffin pan with paper or foil liners.
• In a bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together; set aside.
• In another bowl, whisk together the grated carrots, sugar, oil, eggs, buttermilk, and vanilla together to combine.
• Using a rubber spatula, fold the flour mixture into the carrot mixture until completely combined.
• Divide batter evenly among the prepared muffin cups, filling each about 2/3 full.
• Bake until golden brown and a pick comes out clean, 20-25 minutes.
• Let the cupcakes cool in the pan on a wire rack for 5 minutes.
• Transfer cupcakes to a wire rack to cool completely, about 1 hour.
• Make frosting--in a bowl, with an electric mixer on med-high speed, beat the cream cheese, butter, and vanilla together until light and fluffy, about 2 minutes.
• Gradually beat in the sugar and mix until thoroughly combined; scrape down the sides of the bowl as needed; use right away, or if the consistency is too soft, refrigerate until the frosting is spreadable, about 15 minutes.
• Frost cupcakes with the cream cheese frosting (the frosted cupcakes can be refrigerated in an airtight container for up to 5 days; bring to room temperature before serving) and serve.

CARROT & SOFT CHEESE CUPCAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, mixed spice and orange zest. Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot. Divide the mixture between cases and bake for 20-22 mins until a skewer poked in comes out clean. Cool on a wire rack before icing.
• For the icing, beat the butter until really soft, then beat in the soft cheese, icing sugar and vanilla. Use a palette or cutlery knife to swirl the icing on top of the cakes, then decorate with the sprinkles.

CARROT CAKE CUPCAKES

Steps:

• In a large bowl, combine almond flour, salt, baking soda and cinnamon.
• In a separate bowl, mix together eggs, oil and agave.
• Stir carrots and pecans into wet ingredients.
• Stir wet ingredients into dry.
• Scoop a heaping ¼ cup batter into lined muffin tins.
• Bake at 325° for 18 to 22 minutes.
• Cool to room temperature and spread with creamy cream cheese frosting.
• Serve.

CARROT CAKE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Prepare the cupcake pans by spraying with nonstick coating and using cupcake liners.
• In a small bowl, pour the hot water over the raisins to rehydrate and set aside.
• In a medium mixing bowl, sift together the flour, baking powder, baking soda, salt, cocoa powder and cinnamon, and set aside. In a large mixing bowl, combine the corn oil, dark brown sugar, granulated sugar, vanilla and eggs. Mix well to fully incorporate. Combine the wet and the dry ingredients, stirring to fully incorporate. Drain the raisins and squeeze out the moisture. Fold them in to the batter with the carrots and walnuts.
• Scoop the batter into the prepared cupcake pans and bake until the cupcakes spring back when lightly touched with a finger, about 20 minutes. Cool.
• To assemble: Core and fill the cupcakes with the Maple Cinnamon Pastry Cream Filling after they have cooled. Frost the cupcakes with the Cream Cheese Frosting using a pastry bag or offset spatula.
• Optional garnish: Using orange and green food color and some marzipan or almond paste, form carrots by rolling a ball of marzipan in the palms of your hand. Use a knife to make marks in the carrots and make a small batch of greens to attach to each carrot.
• The key to making pastry cream is in the set up. It's best to set the stage with everything before you start cooking anything.
• Cut the butter into small pieces and place in a medium mixing bowl with the maple flavoring and set aside.
• In a large mixing bowl, place 1/2 cup water and some ice and set aside; you will need it to help cool and stop the cooking of the pastry cream.
• In a medium mixing bowl, beat the eggs and set aside.
• In a small mixing bowl, combine 2 ounces sugar, cornstarch and cinnamon, and set aside.
• In a medium saucepan, combine the milk, the remaining 2 ounces sugar and vanilla bean.
• Now that the stage is set, add the sugar-cornstarch mixture to the eggs, mixing really well with a whisk.
• Bring the milk to a boil on the stove, and then temper it into the sugar-egg mixture (pour very slowly while whisking the eggs, so that you slowly raise the eggs' temperature). Put it all back into the pot and back on the stove. Whisking constantly, cook the pastry cream until it boils for at least 30 seconds. It will quickly pass a lumpy stage and then get creamy and shiny. Immediately dump it into the bowl with the butter and mix to incorporate fully. Place the bowl in the prepared ice bath and stir to cool. Cover the surface with plastic wrap and refrigerate until set, about 1 hour.
• In a large mixing bowl of a stand mixer, beat the butter to soften. Add the cream cheese in bits, about 2 tablespoons at a time. Scrape down the bowl and mix on medium speed until fully combined. Add the powdered sugar and mix until incorporated. Mix in the vanilla.

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 CAKE CUPCAKES

Steps:

• Preheat the oven to 350 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 at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 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.

BAREFOOT CONTESSA'S CARROT CAKE CUPCAKES

Steps:

• Preheat the oven to 350°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 at 400°F for 10 minutes then reduce oven temperature to 350°F and cook for a further 35 minutes (**see note at bottom), until a toothpick comes out clean.
• Cool on a rack.
• 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.
• **I don't need to cook these for the entire additional 35 minutes. After I lower the temperature to 350°F; I start checking the muffins at around 15 minutes. Just keep watching them until a toothpick inserted in center comes out clean.

CARROT CAKE CUPCAKES

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.

CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING

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.

CARROT CAKE CUPCAKES (NO SUGAR ADDED)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 10 cups of a 12-cup muffin pan with nonstick spray.
• Combine dates and water in a saucepan and bring to a boil. Reduce heat and simmer for 15 minutes. Transfer to a blender or food processor. Cover and pulse a few times, then process until pureed.
• Mix flour, wheat germ, pumpkin pie spice, baking powder, baking soda, and salt together in a large bowl.
• Beat eggs lightly in a medium bowl. Stir in pureed dates, shredded carrots, canola oil, and vanilla; mix until well blended. Add wet ingredients to dry ingredients; mix by hand or blend with a mixer on low speed until all ingredients are combined. Pour batter into the prepared muffin cups, filling each one halfway.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 20 minutes. Cool in the pan for 5 minutes. Transfer to a wire rack to cool completely, about 25 more minutes.

CARROT CAKE CUPCAKES

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.

GLUTEN-FREE CARROT CAKE CUPCAKES

Steps:

• Preheat your oven to 350°F Grease or line two standard 12-cup muffin tins, and set them aside.
• Make the cupcake batter. In a large bowl, place the flour, xanthan gum, baking soda, baking powder, salt, cinnamon and granulated sugar. Whisk to combine well. Add the brown sugar, and whisk again to combine, working to break up any lumps in the brown sugar. Add the grated carrots and chopped nuts to the dry ingredients, and mix to combine.
• In a separate, medium-sized bowl, place the oil, eggs, vinegar and milk, and whisk to combine very well. The mixture should be become pale and frothy. Working quickly, create a well in the center of the bowl of dry ingredients, and pour in the oil and eggs mixture. Mix to combine. The batter will be thick, but soft.
• Bake the cupcakes. Fill the wells of the prepared muffin tins about 3/4 of the way full with batter, and shake the pan back and forth to distribute the batter evenly in each well. One at a time, place the muffin tins in the center of the preheated oven and bake until a toothpick inserted in the center of the cupcakes comes out with no more than a few moist crumbs attached (about 20 minutes). Remove the tin from the oven from the oven and allow the cupcakes to cool in the pan for at least 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining muffin tin.
• Make the frosting. While the muffins are cooling, make the frosting. In the bowl of your stand mixer fitted with the paddle attachment (or a large bowl with a handheld mixer), place the cream cheese and butter. Beat on medium speed until light and fluffy. Add the salt, and 2 cups of confectioners' sugar. Mix on low speed until the sugar is absorbed. Then, turn the mixer to high speed and beat until the frosting is thickened and fluffy. Add more confectioners' sugar as necessary to thicken the frosting enough to hold its shape when scooped with a spoon. Spoon or pipe the frosting onto the cooled cupcakes.

CARROT CAKE CUPCAKES

Steps:

• In a mixing bowl beat the oil and sugar; add the eggs, one at a time mixing well.
• Add the next 5 ingredients and mix well.
• Grate the carrots (I do it in a food processor) and add to the above.
• Add walnuts and coconut.
• Use cupcake papers that have been lightly sprayed with vegetable spray and fill two-thirds full.
• Bake 350 degrees for about 15-20 minutes.
• Remove from pan and frost when cool.
• I like a butter frosting but a cream cheese frosting is great too.