CARROT & SOFT CHEESE CUPCAKES
This crowd-pleasing recipe turns the ultimate afternoon tea favourite into delightful cupcakes
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 50m
Yield Makes 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 442 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium
CARROT CUPCAKES
My family doesn't really like carrot cake but I love it. So I experimented with my own recipe and found that finely grinding walnuts in a coffee grinder made all the difference. Now we all can enjoy them. Top muffins with your favorite cream cheese frosting.
Provided by Bobbie Susan
Categories Desserts Cakes Cupcake Recipes
Time 35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease or line 12 muffin cups with paper liners.
- Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in eggs, 1 at a time, beating until fully incorporated before adding the next egg. Mix vanilla extract into creamed butter mixture.
- Whisk flour, walnuts, cinnamon, baking powder, baking soda, and salt together in a bowl. Mix 1/3 of the flour mixture into the creamed butter mixture until just combined; add 1/2 of the milk and mix until combined. Stir 1/2 of the remaining flour mixture into the batter; add the remaining milk and mix until combined. Mix the remaining flour mixture into the batter and fold in carrots. Scoop batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 15 to 17 minutes.
Nutrition Facts : Calories 373.8 calories, Carbohydrate 51.2 g, Cholesterol 72.5 mg, Fat 17.7 g, Fiber 1 g, Protein 4 g, SaturatedFat 10.2 g, Sodium 321.6 mg, Sugar 34.4 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
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
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
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
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
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
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