Carrot Cupcakes By Penzeys Food

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CARROT CAKE CUPCAKES



Carrot Cake Cupcakes image

Make and share this Carrot Cake Cupcakes recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h25m

Yield 12 cupcakes

Number Of Ingredients 15

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 cups finely grated carrots (about 3 carrots)
1 cup sugar
3/4 cup vegetable oil
2 large eggs, at room temperature
1/4 cup buttermilk
1/2 teaspoon vanilla extract
12 ounces cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1/2 teaspoon vanilla extract
1 cup powdered sugar, sifted

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.

Nutrition Facts : Calories 451.9, Fat 30.3, SaturatedFat 12, Cholesterol 81.9, Sodium 291.3, Carbohydrate 41.1, Fiber 0.9, Sugar 27.5, Protein 5.2

CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING



Carrot Cake Cupcakes with Cream Cheese Frosting image

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

2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon ground allspice
½ teaspoon salt
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 ½ cups dark brown sugar
¾ cup sour cream
½ cup white sugar
½ cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
3 cups freshly grated carrots
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
2 teaspoons vanilla extract
2 teaspoons lemon juice
2 cups confectioners' sugar, or to taste

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

CINNAMON CRUMB CUPCAKES



Cinnamon Crumb Cupcakes image

This recipe comes from Penzeys Spices Early Summer 2006 catalog. I got excited when I found this recipe because I was getting tired of buying the little crumb cakes in the vending machine at work. It was getting too expensive. Now I can make these up for less money and keep some in the freezer for a quick breakfast, snack, or share with friends at a coffee break. My 6 year old son loves them for breakfast.

Provided by Watkinslady30

Categories     Dessert

Time 26m

Yield 24 cakes

Number Of Ingredients 10

1 cup butter, two sticks, room temperature
1 cup sugar
1 teaspoon vanilla extract
4 eggs
2 cups flour
2 teaspoons baking powder
1 cup flour
2/3 cup brown sugar, firmly packed
1 teaspoon cinnamon
1/2 cup one stick cold butter, cut into tablespoon pieces

Steps:

  • Preheat oven to 325 degrees.
  • You will need two muffin pans that hold 12 muffins each. Lightly spray with cooking spray.
  • In a large mixing bowl, beat together the butter and sugar. Add the vanilla and eggs one at a time, beating well after each addition.
  • Combine the flour and baking powder together in a bowl and add to the butter, sugar, and egg mixture. Mix on low speed until well blended-the batter will be very thick.
  • Divide the batter evenly among the 24 cups. This will fill them about half way.
  • For the topping, mix together the flour, brown sugar, and cinnamon in a bowl.
  • Add the hard butter and cut it in to the dry ingredients until it resembles coarse crumbs-you can use your hands for this, rubbing it between your fingertips. Don't make it too fine, you want it to have some body to it. Note: I use my hand held pastry blender tool.
  • Put about 1 tablespoon of the streusel topping over each cake using up all of the topping;you will not see much of the batter.
  • Bake in a preheated oven on two shelves for about 18 minutes, switching shelves after the first 10 minutes.
  • They are done when a toothpick inserted in the middle comes out clean. Do not overbake;start checking them at about 16 minutes.
  • Cool 5 minutes in the pans then remove to a cooling rack.

Nutrition Facts : Calories 227.1, Fat 12.5, SaturatedFat 7.6, Cholesterol 65.8, Sodium 126.4, Carbohydrate 26.5, Fiber 0.5, Sugar 14.3, Protein 2.8

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