Scrumptious Carrot Cupcakes Food

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.

EASY CARROT CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Heat oven to 350 degrees F. Grease 12 muffin tins or line with cupcake liners and set aside. In a large bowl beat the eggs for a few seconds. Gently stir in the grated carrots and oil. Add the rest of the ingredients and stir to combine, about 10 stirs ( be careful not to over mix!).
• Fill cupcake tins about 2/3 full. Bake for no more than 18-20 minutes or until golden brown. Remove from oven and allow to cool for at least 10 minutes before frosting.

CARROT CUPCAKES

Steps:

• Preheat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners.
• In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.
• In another large bowl, whisk together melted butter, brown sugar, egg, yogurt, and vanilla. Stir in carrots. Gradually add dry ingredients to butter mixture mixing until well combined. Divide among muffin tin. Bake 25 to 30 minutes, rotating pan halfway through until a toothpick inserted in the center of a cupcake comes out clean.
• Remove from pan to a wire rack to cool completely before frosting. To frost: Using an electric mixer, beat cream cheese, butter, and confectioners' sugar until smooth; beat in vanilla and orange zest. Top each cupcake with 2 tablespoons of frosting and spread to cover.

SCRUMPTIOUS CARROT CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper liners and spray liners with vegetable oil spray to prevent cupcakes from sticking to liners.
• Combine flour, cinnamon, salt, baking soda, baking powder, allspice, and ginger in the bowl of a food processor; mix to incorporate ingredients, 5 to 10 seconds. Transfer to a bowl and toss in shredded carrots.
• Use the food processor to combine white sugar, brown sugar, eggs, buttermilk, and vanilla extract with a paddle attachment. Drizzle in the vegetable oil while the food processor is still running. Add to flour mixture and mix just until combined.
• Scoop batter into the prepared muffin tins to fill the cups 2/3 full.
• Bake in the preheated oven until tops spring back when lightly pressed, 17 to 20 minutes. Cool in the pan for 5 minutes before transferring to a wire rack to cool, about 20 minutes.
• Beat cream cheese and butter together with the paddle attachment of a stand mixer on medium speed. Stir in vanilla extract. Add confectioners' sugar gradually on low speed; turn to high speed and mix until smooth and creamy.
• Spread frosting over cooled cupcakes.

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 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 WITH GINGER-CREAM CHEESE ICING

Steps:

• Preheat oven to 350°F Line twelve 1/3-cup muffin cups with paper liners. Sift first 5 ingredients into medium bowl. Using electric mixer, beat sugar, oil and eggs in large bowl until well blended. Add dry ingredients to egg mixture in 2 additions, beating until well blended after each addition. Mix in carrots and pineapple. Spoon batter into prepared muffin cups, filling each 3/4 full.
• Bake cupcakes until tester inserted into center comes out clean, about 30 minutes. Turn cupcakes out onto racks and cool completely. (Can be made 1 day ahead. Cover; store at room temperature.)
• Spread top of each cupcake with scant 3 tablespoons Ginger-Cream Cheese Icing.
• To make the icing: Using electric mixer, beat cream cheese and butter in large bowl until smooth. Add powdered sugar and ginger; beat until fluffy and smooth. (Can be made 1 day ahead. Cover; chill. Bring to room temperature, then beat until fluffy before using.).

CARROT CAKE CUPCAKES WITH CRUSHED PINEAPPLE

Steps:

• Preheat oven to 375. Mix first 4 ingredients, sugar, oil, eggs and vanilla in a bowl with a wooden spoon. Mix together next 4 ingredients, flour, cinnamon, baking soda and salt and add to the first 4. Add last 4 ingredients, coconut, carrots, pineapple and walnuts. Use cupcake liners and let cool before frosting with cream cheese frosting.