CARROT CAKE CHEESECAKE SWIRL CUPCAKES
These Carrot Cake Cheesecake Swirl Cupcakes are made with moist carrot cake and cinnamon cheesecake layered together in one tasty cupcake!
Provided by Life, Love and Sugar
Categories Dessert
Time 48m
Number Of Ingredients 28
Steps:
- To steam the carrots, bring about an inch of water to a boil in the bottom of a pot. Put peeled carrots in a steamer basket (or a colander, if you don't have a steamer basket) set over the boiling water. Cover and steam the carrots until very tender, about 10-15 minutes. 2
- . Put the warm carrots into a food processor and puree. You should end up with a little less than a cup of carrot puree. Set aside to cool.
- . Preheat the oven to 350°F (176°C) and line a cupcake pan with cupcake liners. 4.
- To make the cheesecake batter, add the cream cheese and sugar to a large mixer bowl and mix on medium-low speed until smooth. 5.
- Add the sour cream, vanilla extract and cinnamon and mix until well combined. 6.
- Add the egg white and mix until well combined. Set aside. 7.
- To make the cake batter, cream the butter and sugar on medium speed in a large mixer bowl until light in color and fluffy, 3-4 minutes. Don't skimp on the creaming time. 8. A
- d the vanilla extract and vegetable oil and mix until combined. 9. A
- d the eggs one at a time, mixing until incorporated after each addition. 10.
- ombine the dry ingredients in a medium sized bowl and add half of the dry mixture to the batter and mix until combined. 11.
- dd the carrot puree to the batter and mix until well combined. 12.
- dd the remaining flour mixture and mix until well combined and smooth. 13.
- tir in the crushed pineapple and coconut flakes. Scrape down the sides of the bowl as needed to ensure everything is well combined. 14.
- o layer the cupcakes, add 1 tablespoon of cupcake batter to the bottom of each cupcake liner, spreading it so that it covers the bottom. 15.
- dd 1/2 a tablespoon of the cheesecake filling to the center of the batter. 16.
- dd another tablespoon of cupcake batter and another half tablespoon of cheesecake batter. 17.
- op the cupcakes with another tablespoon of cupcake batter, then swirl everything around with a toothpick. 18.
- ake the cupcakes for 16-18 minutes, or until a toothpick inserted in the middle comes out with a few crumbs. 19.
- emove cupcakes from the oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling. The centers may fall a bit as they cool, which is ok. It's from the cooling of the cheesecake layers. 20. To
- make the frosting, beat the cream cheese and butter together in a large mixer bowl until well combined and smooth. 21. Sl
- wly add the powdered sugar and mix until well combined and smooth. 22. Ad
- the cinnamon and vanilla extract and mix until well combined. 23. Pi
- e the frosting onto the cooled cupcakes and garnish with a sliver of carrot. I used a vegetable peeler to create mine. 24. Re
- rigerate the cupcakes until ready to serve. Cupcakes are best when stored well covered in the fridge for 3-4 days.
Nutrition Facts : ServingSize 1 Cupcake, Calories 251 calories, Sugar 30.2 g, Sodium 172 mg, Fat 9.7 g, SaturatedFat 5.6 g, TransFat 0 g, Carbohydrate 38.7 g, Fiber 1.1 g, Protein 3.4 g, Cholesterol 37.6 mg
CHEESECAKE-STUFFED APPLES
Stuffed with cheesecake and topped with caramel sauce, buttered graham cracker crumbs and walnuts, these upgraded baked apples are the ultimate autumn dessert.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Mix together the cream cheese, 2/3 cup sugar and vanilla with a rubber spatula in a medium bowl until completely smooth with. Add the eggs and stir until completely combined.
- Arrange a rack in the center of the oven and preheat to 300 degrees F. Cut a 1/4-inch off the top of each apple and use a melon baller or teaspoon to remove the stem and core and to hollow out about 2/3 of the apple leaving 1/2-inch of flesh around the edge (reserve the removed apples for applesauce or smoothies). Fill each apple with cheesecake batter just below the rim. Wipe away any drips or spills off the outside and top of the apple before baking. Arrange apples in a 9-by-13-inch baking pan and bake until the apples are soft but still hold their shape and have not split, 45 to 50 minutes. Let cool completely before serving.
- Meanwhile, pulse together the graham crackers, cinnamon and remaining 2 tablespoons sugar in a food processor until fine crumbs. Add butter and process until combined.
- Divide apples among small serving plates and top each with a generous drizzle of caramel and sprinkles or graham cracker mixture and chopped walnuts.
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.
HEALTHY CARROT CAKE MUFFINS RECIPE BY TASTY
Here's what you need: eggs, greek yogurt, maple syrup, milk, vanilla extract, carrots, whole wheat flour, baking powder, ground cinnamon, light cream cheese, maple syrup, vanilla extract
Provided by Joey Firoben
Categories Desserts
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk the eggs until light and fluffy.
- Add in the Greek yogurt and whisk again until the mixture is smooth and fluffy.
- Pour in the maple syrup, milk, and vanilla extract. Beat the mixture again until smooth.
- Add the shredded carrots, whole wheat flour, baking powder, and cinnamon over the wet ingredients. Using a rubber spatula, fold the wet and dry ingredients together just until combined.
- Using a medium ice cream scoop, portion the batter into a greased 12-cup muffin tin.
- Bake for 20 minutes, until the muffins have risen and set.
- For the frosting, beat the cream cheese in a small bowl until smooth.
- Add in the maple syrup and vanilla and beat again until the mixture is well combined.
- Once the muffins have cooled, use a small ice cream scoop to spoon a bit of the frosting on top of the muffins. Gently tap the muffins on the counter to smooth out the layer of frosting on top.
- Enjoy!
Nutrition Facts : Calories 181 calories, Carbohydrate 22 grams, Fat 8 grams, Fiber 1 gram, Protein 5 grams, Sugar 11 grams
CARROT CUPCAKES RECIPE BY TASTY
Here's what you need: sunflower oil, medium eggs, carrot, brown sugar, self raising flour, ground cinnamon, baking soda, unsalted butter, icing sugar, full fat cream cheese, vanilla extract, cinnamon, walnut
Provided by Celina How
Yield 10 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350°C and line a muffin tray with 10 cupcake liners.
- Whisk together the sunflower oil and eggs.
- Add in the grated carrots and sugar, and mix again.
- Add in the sifted flour, cinnamon, and baking soda.
- Mix until no streaks of flour is seen.
- Split the mixture between the cupcake cases, and bake in the oven for 20-22 minutes
- Once cooled, spread cream cheese frosting and decorate with walnut bits.
Nutrition Facts : Calories 653 calories, Carbohydrate 44 grams, Fat 49 grams, Fiber 0 grams, Protein 8 grams, Sugar 31 grams
CHERRY CHEESECAKE-STUFFED CUPCAKES
OK, this is made at home but I can't call it from scratch. It's mostly made up of helpers which can be a blessing on a busy day. That doesn't mean that these are going to fail the taste test by any means, in fact, I think you'll find these cupcakes are a real hit. The frosting isn't included but just use your favorite vanilla frosting.
Provided by Annacia
Categories Cheesecake
Time 50m
Yield 2 dozen
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees F.
- Prepare cake batter as directed on package for the light or low-fat version, set aside.
- Mix cream cheese, egg and sugar until well blended.
- Remove 3/4 cup of the cherry pie filling for garnish and set aside.
- Spoon 2 tablespoons cake batter into each of 24 paper-lined medium muffin cups.
- Top each with 1 tablespoon each of the cream cheese mixture and the remaining cherry pie filling and cover evenly with remaining cake batter.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
- Cool in the pan for 5 minutes then remove from pan to wire racks to cool completely.
- Top with your favorite vanilla icing and reserved cherry pie filling just before serving.
MINT CHOCOLATE CHIP CHEESECAKE BROWNIE CUPS RECIPE BY TASTY
Here's what you need: cream cheese, sugar, egg, mint extract, green food coloring, mini chocolate chips, flour, sugar, dark cocoa powder, baking soda, butter, eggs
Provided by Tasty
Categories Desserts
Yield 12 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (180°C)
- For the cheesecake, in a bowl, beat the cream cheese until smooth.
- Add sugar, egg, mint extract, and food coloring, and beat until smooth.
- Fold in the chocolate chips. Set aside.
- For the brownie, in a separate bowl, whisk the dry ingredients until combined.
- Add the butter and eggs, and beat until smooth.
- To assemble, fill each cup of a standard, lined muffin tin half full of brownie, then half full of cheesecake mixture.
- Bake 25 - 30 min.
- Enjoy!
Nutrition Facts : Calories 317 calories, Carbohydrate 29 grams, Fat 21 grams, Fiber 1 gram, Protein 5 grams, Sugar 21 grams
CARDAMOM-SPICED CARROT CUPCAKES RECIPE BY TASTY
Here's what you need: carrots, unsalted butter, granulated sugar, light brown sugar, large eggs, vanilla extract, all purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, ground ginger, ground nutmeg, coconut oil, ground cardamom, Fisher® Chef's Naturals Pecan Halves, cream cheese, vanilla extract, powdered sugar, orange, ground cardamom, ground ginger
Provided by Fisher® Nuts
Categories Desserts
Yield 24 cupcakes
Number Of Ingredients 22
Steps:
- Preheat the oven to 350°F (180°C). Line 2 12-cup muffin tins with paper liners and grease with butter spray.
- Make the base carrot cupcake batter: In a food processor, process the carrots until finely chopped.
- In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, about 2 minutes. Add the granulated and brown sugars, and beat until smooth, about 2 minutes, scraping down the sides of the bowl as needed.
- In a small bowl, beat together the eggs and vanilla extract.
- Add the egg mixture to the butter mixture in thirds, beating on medium speed between each addition until fully incorporated.
- In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Add the dry ingredients to the wet ingredients in thirds, beating on low speed between each addition until incorporated.
- Add the coconut oil and beat on medium-low speed for 1 minute, until fluffy.
- Finish making the cupcakes according to your desired variation.
- For the Cardamom-Spiced Carrot Cupcakes: When making the batter, add the cardamom to the dry ingredients. Gently fold in the carrots and 1⅓ cups Fisher Pecans. Divide the batter evenly between the prepared muffin cups, filling each about ¾ of the way full. Bake the cupcakes for 15-17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let cool completely before frosting.
- Meanwhile, make the orange, cardamom, and ginger-spiced cream cheese frosting: In a large bowl, whip together the cream cheese and vanilla extract with an electric hand mixer on medium speed until fluffy, 2 minutes, scraping down the sides of the bowl as needed. Add the powdered sugar and beat on low speed until smooth. Add the orange zest, cardamom, and ginger, and beat until incorporated. Transfer the frosting to a piping bag fitted with a large round tip. Refrigerate until ready to use.
- To frost, place the tip of the piping bag upright at the center of a cupcake and squeeze until the cupcake is covered with frosting. Repeat with the remaining cupcakes, then garnish the edges with the remaining cup of Fisher Pecans.
- Enjoy!
Nutrition Facts : Calories 321 calories, Carbohydrate 47 grams, Fat 13 grams, Fiber 2 grams, Protein 3 grams, Sugar 36 grams
CARROT LATTE CUPCAKES RECIPE BY TASTY
Here's what you need: carrots, instant espresso powder, hot water, unsalted butter, granulated sugar, light brown sugar, large eggs, vanilla extract, all purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, ground ginger, ground nutmeg, coconut oil, cold brew coffee, Fisher® Chef's Naturals Walnut Halves & Pieces, instant espresso powder, hot water, unsalted butter, powdered sugar, vanilla extract, kosher salt, unsalted butter, granulated sugar, Fisher® Chef's Naturals Walnut Halves & Pieces, cinnamon, allspice, ginger, kosher salt
Provided by Fisher® Nuts
Categories Desserts
Yield 24 cupcakes
Number Of Ingredients 31
Steps:
- Preheat the oven to 350°F (180°C). Line 2 12-cup muffin tins with paper liners and grease with butter spray.
- Make the carrot cupcake batter: In a food processor, process the carrots until finely chopped.
- In a small bowl, whisk together the instant espresso powder and hot water until the granules dissolve. Let cool to room temperature.
- In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, about 2 minutes. Add the granulated and brown sugars and beat until smooth, about 2 minutes, scraping down the sides of the bowl as needed.
- In a small bowl, beat together the eggs and vanilla.
- Add the egg mixture to the butter mixture in thirds, beating on medium speed between each addition until fully incorporated.
- In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Add the dry ingredients to the wet ingredients in thirds, beating on low speed between each addition until incorporated.
- Add the coconut oil and beat on medium-low speed for 1 minute, until fluffy.
- Add the cooled instant espresso and cold brew and beat on low speed until smooth.
- Fold in the carrots and Fisher Walnuts until evenly incorporated.
- Divide the batter evenly between the prepared muffin cups, filling each about ¾ of the way full. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let cool completely before frosting.
- Meanwhile, make the vanilla latte buttercream frosting: In a small bowl, whisk together the instant espresso powder and hot water until the granules dissolve. Let cool to room temperature.
- In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, 2 minutes. Add half of the powdered sugar at a time, beating on low speed between each addition until just incorporated.
- Add the vanilla, salt, and cooled instant espresso, and mix on low speed until fully incorporated and the frosting is smooth. Transfer the frosting to a piping bag fitted with a large star tip. Refrigerate until ready to use.
- Make the spiced candied walnuts: Line a baking sheet with parchment paper.
- In a medium saucepan over medium-high heat, combine the butter and sugar, and cook, stirring constantly, until light brown in color, about 3 minutes. Add the Fisher Walnuts and toss until fully coated. Remove the pot from the heat.
- In a small bowl, whisk together the cinnamon, allspice, ginger, and salt.
- Sprinkle the spice mixture over the walnuts and toss until evenly coated.
- Spread the candied walnuts on the prepared baking sheet in an even layer and let cool completely, 10 minutes.
- To frost, place the tip of the piping bag at an angle at the edge of each cupcake and squeeze, rotating the cupcake and working toward the center, until covered in frosting. Repeat with the remaining cupcakes. Top each cupcake with a few candied walnuts.
- Enjoy!
Nutrition Facts : Calories 374 calories, Carbohydrate 52 grams, Fat 16 grams, Fiber 1 gram, Protein 4 grams, Sugar 36 grams
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