Easy Spiced Carrot Cake Cupcakes Food

EASY SPICED CARROT CAKE CUPCAKES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pans). Place foil or paper baking cup in each of 24 regular-size muffin cups.
• In large bowl, beat cake mix, oil, water, eggs, cinnamon and nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots. Divide batter evenly among muffin cups (about two-thirds full).
• Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, then remove from pan to cooling racks; cool completely, about 1 hour.
• Frost cupcake with 1 generous tablespoon frosting. Using photo as a guide, immediately roll edges of frosting in sprinkles and top with crushed chocolate cookies. Repeat with remaining cupcakes. Insert topper in center of each cupcake.
• Store loosely covered at room temperature.

MOLLY'S CARROT CAKE WITH SPICED CREAM CHEESE FROSTING

Steps:

• For the carrot cake: Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with nonstick cooking spray and line with parchment. Set aside.
• Combine the flour, cinnamon, salt, baking powder, baking soda and hawaij in a large bowl. In a separate large bowl, whisk together the oil, brown sugar and granulated sugar. Whisk in the eggs one at a time, mixing well after each. Whisk in the vanilla.
• Add the dry ingredients to the wet ingredients using a wooden spoon or rubber spatula and mix until about 90% incorporated. Add the carrots and sesame seeds and mix to incorporate (and by this time, all of the flour mixture should be incorporated as well).
• Pour the batter into the prepared cake pans and bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool for 10 minutes in the pans and then turn onto a wire rack to cool completely.
• For the spiced frosting: Add the butter and cream cheese to a large bowl. Mix with a hand mixer until smooth and combined. Add the powdered sugar and mix until light and fluffy. Then add the heavy cream, vanilla, hawaij and salt. Mix until combined and smooth.
• Cover the cakes with frosting and stack. Use the carrot ribbons to roll into rose shapes and place on top of the cake. Decorate with the rosemary and serve!

CARROT CAKE CUPCAKES

Steps:

• Toast the walnuts: Preheat the oven to 350°F. Toast the walnuts in the oven for 5 minutes. Remove from the oven and set aside to cool.
• Line 2 standard (12-well) cupcake pans with cupcake liners
• Mix wet ingredients and carrots: Place the buttermilk, oil, sugar, eggs, vanilla extract, and orange zest together in a bowl and whisk thoroughly. Then stir in the grated carrots.
• Mix dry ingredients: In another bowl whisk the flour, baking soda, baking powder, salt, cardamom, and cinnamon.
• Fold dry ingredients into wet, add walnuts: Fold the flour mixture into the carrot mixture, being sure not to over-mix. Fold in the toasted walnuts until evenly incorporated.
• Bake: Scoop the batter into cupcake papers, filling them about 1/2 to 3/4 full. Bake for 19-21 minutes at 350°F, rotating the pan after the first 15 minutes of baking. Cool for 5 minutes before taking the cupcakes out of the cupcake tin and allowing them to fully cool on a wire rack.
• Make the frosting: Beat the cream cheese and butter on medium speed until well combined. Sift in the powdered sugar and mix. Spread or pipe onto cooled cupcakes.

EASY CARROT CAKE CUPCAKES

Steps:

• Heat the oven to 350 degrees Fahrenheit (176C). Line a 12-cup muffin pan with cupcake liners.
• In a medium bowl, whisk flour, baking soda, salt, cinnamon, ginger, cardamom, and the nutmeg until well blended.
• In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.
• Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots, nuts, and raisins.
• Divide the batter between the prepared muffin cups, filling about 3/4 of the way to the top. Bake until the tops of the cupcakes are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 20 to 25 minutes.
• Cool cupcakes in the pan for 5 minutes then transfer to a cooling rack and cool completely before frosting.
• In a large bowl, beat the cream cheese, butter, vanilla, and salt with a handheld mixer on medium speed until very creamy, about 2 minutes.
• For the creamiest frosting, sift the powdered sugar or whisk until most large lumps are gone.
• Beat in the powdered sugar, a 1/4 cup at a time until fluffy. For a thicker frosting, add an additional 1/4 cup to 1/2 cup of powdered sugar.
• To make spiced frosting, beat in a pinch of ground cinnamon or cardamom.
• Frost cooled cupcakes and if you'd like top with coarsely chopped pecans.
• Store frosted cupcakes in the refrigerator for up to 5 days.

CARROT CUPCAKES

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.

EASY CARROT CAKE CUPCAKES

Steps:

• Heat oven to 350°F.
• In large bowl, beat cake mix, oil, water and eggs on low speed 30 seconds. Beat on medium speed 2 minutes.
• Stir in up to three of the added ingredients and mix gently. Pour into baking cups in cupcake pan, filling each about 2/3 full.
• Bake 17-22 minutes. Cool completely. Pipe or spread frosting over cupcakes. Decorate as desired.