Carrot Cupcakes Recipes

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CARROT CAKE CUPCAKES

This recipe is so special to me because it was passed down from my grandmother, to my mother, and now to me. This family classic is now often requested for any type of work function.-Leann Schmid, Covington, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 28 cupcakes.

Number Of Ingredients 16



Carrot Cake Cupcakes image

Steps:

  • In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine 2 cups flour, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in carrots and pineapple. Toss the raisins with the remaining flour until coated; fold into batter., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and milk; beat until smooth. Frost cupcakes. Refrigerate leftovers.

Nutrition Facts :

2 cups sugar
1-1/4 cups canola oil
3 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour, divided
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 cups grated carrots
1 can (8 ounces) unsweetened crushed pineapple, undrained
1 cup raisins
FROSTING:
4 ounces cream cheese, softened
1/4 cup butter, softened
2-1/2 cups confectioners' sugar
1 tablespoon 2% milk

CARROT CUPCAKES

These carrot cupcakes will surely become a favorite in your baking repertoire.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 12 cupcakes

Number Of Ingredients 18



Carrot Cupcakes image

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.

1 1/2 cups all-purpose flour, spooned and leveled
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon grated nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 cup packed light-brown sugar
1 large egg
2 tablespoons plain low-fat yogurt
1/4 teaspoon pure vanilla extract
1 1/2 cups grated carrots (from about 4 medium carrots)
1 package (8 ounces) cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 cup confectioners' sugar
1 1/2 teaspoons pure vanilla extract
1 teaspoon grated orange zest

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



Carrot Cupcakes image

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.

4 large eggs, room temperature
2 cups sugar
1 cup canola oil
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground allspice
1/2 teaspoon salt
3 cups grated carrots
CHUNKY FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar
1/2 cup sweetened shredded coconut
1/2 cup chopped pecans
1/2 cup chopped raisins

MINI CARROT CUPCAKES

Provided by Food Network Kitchen

Time 1h50m

Yield 48 mini cupcakes

Number Of Ingredients 20



Mini Carrot Cupcakes image

Steps:

  • Make the topping: Peel long ribbons from the carrot using a vegetable peeler, then slice the ribbons lengthwise into 1/4-inch-wide strands (you'll need about 48).
  • Preheat the oven to 250 degrees F. Bring the granulated sugar and 3/4 cup water to a simmer in a saucepan over medium heat. Add the carrot strands and simmer until soft, about 10 minutes. Drain and cool slightly. Arrange the strands in squiggles on a parchment paper-lined baking sheet. Bake until dry, 25 to 30 minutes. Let cool completely.
  • Make the cupcakes: Raise the oven temperature to 350 degrees F. Line two 24-cup mini-muffin pans with paper liners. Put the flour, almonds, baking powder, baking soda, salt, cinnamon, ginger and allspice in a food processor and pulse until the nuts are finely ground.
  • Whisk the grated carrots, vegetable oil, granulated sugar, eggs and vanilla in a large bowl until combined. Stir in the flour mixture until just combined. Divide among the mini-muffin cups, filling each three-quarters of the way. Bake until a toothpick comes out clean, 10 to 15 minutes. Transfer to a rack and let cool 5 minutes, then remove the cupcakes from the pans to cool completely.
  • Meanwhile, make the frosting: Beat the confectioners' sugar, cream cheese and butter with a mixer until fluffy. Beat in the lemon juice and almond extract. Pipe or spread on the cupcakes. Top with the candied carrots.

Nutrition Facts : Calories 124 calorie, Fat 6 grams, SaturatedFat 1.5 grams, Cholesterol 19 milligrams, Sodium 71 milligrams, Carbohydrate 17 grams, Protein 1 grams, Sugar 14 grams

1 medium carrot
3/4 cup granulated sugar
1 1/4 cups all-purpose flour
1/2 cup sliced almonds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 1/2 cups grated carrots
2/3 cup vegetable oil
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 1/2 cups confectioners' sugar
8 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 teaspoon lemon juice
1/4 teaspoon almond extract

CARROT CAKE CUPCAKES

Topped with a sweet cream cheese frosting and made with toasted pecans and spices, these easy carrot cake cupcakes make the perfect treat for parties!

Provided by WilsonsKM

Categories     Desserts     Cakes     Cupcake Recipes

Time 1h30m

Yield 15

Number Of Ingredients 16



Carrot Cake Cupcakes image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 15 cupcake cups with paper liners.
  • Beat 1 1/2 sticks of butter with an electric mixer in a large bowl until creamy. Beat in sugar.
  • Combine flour, baking soda, cinnamon, allspice, and salt in a medium bowl or on a piece of parchment paper; mix well. Add to the butter mixture, alternating with eggs, beating well after the addition of each. Add vanilla extract and mix. Add carrots and beat on medium speed until well incorporated. Fold in pecans.
  • Scoop batter evenly into the prepared cupcake cups.
  • Bake in the preheated oven until set and a toothpick inserted into the center of a cupcake comes out clean, 20 to 22 minutes. Remove from the oven and let rest for 10 minutes before transferring to a wire rack to cool completely.
  • Beat cream cheese and butter for frosting together in a large bowl until light and fluffy. Add sugar gradually, beating constantly. Mix in vanilla extract and cinnamon. Frost cooled cupcakes.

Nutrition Facts : Calories 263.3 calories, Carbohydrate 26.5 g, Cholesterol 61.6 mg, Fat 16.8 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 8.9 g, Sodium 200 mg, Sugar 19 g

1 ½ sticks unsalted butter, softened
1 cup white sugar
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground allspice
½ teaspoon salt
2 large eggs
½ teaspoon pure vanilla extract
1 cup grated carrots
½ cup chopped toasted pecans
4 ounces cream cheese
2 tablespoons unsalted butter, softened
⅜ cup white sugar
1 teaspoon pure vanilla extract
1 pinch ground cinnamon

COCONUT CARROT CAKE

You can't really go wrong with carrot cake, and this deluxe recipe is no exception. Packed with shredded carrots, juicy pineapple, coconut flakes and chopped nuts, it's truly loaded. To take it over the top, this carrot cake with coconut is generously topped with a homemade cream cheese frosting that has the perfect balance of sweet and tangy. It's a good thing this cake serves 12, because there's no doubt everyone will be back for seconds!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 12

Number Of Ingredients 16



Coconut Carrot Cake image

Steps:

  • Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan or 2 (8- or 9-inch) round cake pans with shortening; lightly flour.
  • In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, vanilla and salt; beat on medium speed 1 minute. Stir in carrots, pineapple, nuts and coconut (batter will be thick). Pour into pan(s).
  • Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • Meanwhile, make Cream Cheese Frosting. In medium bowl, beat cream cheese, butter and milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable.
  • Frost 13x9-inch cake or fill and frost round layers with frosting. Store covered in refrigerator.

Nutrition Facts : ServingSize 1 Serving

1 1/2 cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups Gold Medal™ white whole wheat flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded carrots (5 medium)
1 can (8 oz) crushed pineapple in juice, drained (1/2 cup)
1 cup chopped walnuts or pecans, finely chopped
1/2 cup coconut
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
2 to 3 teaspoons milk
4 cups powdered sugar

CARROT CUPCAKES

Provided by Food Network

Categories     dessert

Time 1h

Yield 24 cupcakes

Number Of Ingredients 25



Carrot Cupcakes image

Steps:

  • Preheat oven to 350 degrees. Prepare muffin tins with papers.
  • To mix the carrot cake: Grate the carrots using the grater attachment on a food processor.
  • Then chop them into smaller pieces with the medal blade attachment in the food processor, so the texture of the cake will be finer.
  • Before measuring the pineapple, press it through a strainer to get rid of the excess juice.
  • In a large bowl, whisk together the eggs, sugar, brown sugar, oil, vanilla extract, and orange zest.
  • In a separate bowl, mix together the flour, baking powder, baking soda, salt, and spices with a whisk. Add the dry ingredients to the egg mixture. Add the finely chopped carrots, pineapple, walnuts, and raisins.
  • Fill the muffin cups about 2/3 full. Bake for about 25 to 30 minutes or until a tester comes out clean. Allow the cupcakes to cool on a rack.
  • To make the cream cheese frosting: Cream together the cream cheese and butter in a stand mixer, fitted with the paddle attachment, on medium speed. Turn down the speed and add the sugar. Once the sugar is incorporated add the salt, vanilla and zest.
  • Use a pastry bag fitted with a large star tip to decorate the cupcakes with the frosting.

1 pound carrots, peeled
1/2 cup crushed pineapple, drained of excess juice
4 large eggs
1 1/2 cups sugar
2/3 cup brown sugar
1 cup oil
2 teaspoons vanilla extract
Zest of 1 orange
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/4 cups ground walnuts, lightly toasted (or shredded coconut)
1 cup raisins (or chopped dried cherries)
12 ounces cream cheese, softened
6 ounces (12 tablespoons) unsalted butter, softened
3 cups confectioners' sugar
Pinch salt
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon orange zest

CARROT CAKE CUPCAKES

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 16 cupcakes

Number Of Ingredients 32



Carrot Cake Cupcakes image

Steps:

  • Preheat the oven to 350 degrees F. Prepare the cupcake pans by spraying with nonstick coating and using cupcake liners.
  • In a small bowl, pour the hot water over the raisins to rehydrate and set aside.
  • In a medium mixing bowl, sift together the flour, baking powder, baking soda, salt, cocoa powder and cinnamon, and set aside. In a large mixing bowl, combine the corn oil, dark brown sugar, granulated sugar, vanilla and eggs. Mix well to fully incorporate. Combine the wet and the dry ingredients, stirring to fully incorporate. Drain the raisins and squeeze out the moisture. Fold them in to the batter with the carrots and walnuts.
  • Scoop the batter into the prepared cupcake pans and bake until the cupcakes spring back when lightly touched with a finger, about 20 minutes. Cool.
  • To assemble: Core and fill the cupcakes with the Maple Cinnamon Pastry Cream Filling after they have cooled. Frost the cupcakes with the Cream Cheese Frosting using a pastry bag or offset spatula.
  • Optional garnish: Using orange and green food color and some marzipan or almond paste, form carrots by rolling a ball of marzipan in the palms of your hand. Use a knife to make marks in the carrots and make a small batch of greens to attach to each carrot.
  • The key to making pastry cream is in the set up. It's best to set the stage with everything before you start cooking anything.
  • Cut the butter into small pieces and place in a medium mixing bowl with the maple flavoring and set aside.
  • In a large mixing bowl, place 1/2 cup water and some ice and set aside; you will need it to help cool and stop the cooking of the pastry cream.
  • In a medium mixing bowl, beat the eggs and set aside.
  • In a small mixing bowl, combine 2 ounces sugar, cornstarch and cinnamon, and set aside.
  • In a medium saucepan, combine the milk, the remaining 2 ounces sugar and vanilla bean.
  • Now that the stage is set, add the sugar-cornstarch mixture to the eggs, mixing really well with a whisk.
  • Bring the milk to a boil on the stove, and then temper it into the sugar-egg mixture (pour very slowly while whisking the eggs, so that you slowly raise the eggs' temperature). Put it all back into the pot and back on the stove. Whisking constantly, cook the pastry cream until it boils for at least 30 seconds. It will quickly pass a lumpy stage and then get creamy and shiny. Immediately dump it into the bowl with the butter and mix to incorporate fully. Place the bowl in the prepared ice bath and stir to cool. Cover the surface with plastic wrap and refrigerate until set, about 1 hour.
  • In a large mixing bowl of a stand mixer, beat the butter to soften. Add the cream cheese in bits, about 2 tablespoons at a time. Scrape down the bowl and mix on medium speed until fully combined. Add the powdered sugar and mix until incorporated. Mix in the vanilla.

Nonstick coating
1/2 cup hot water
1/2 cup dark raisins
6 1/2 ounces all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cocoa powder
1 teaspoon ground cinnamon
4 1/2 ounces corn oil
1/2 cup dark brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 eggs
8 ounces carrots, shredded
2/3 cup walnuts, toasted, chopped
Maple Cinnamon Pastry Cream Filling, recipe follows
Cream Cheese Frosting, recipe follows
Orange and green food coloring, for garnish, optional
Marzipan or almond paste, for garnish, optional
1 ounce butter
1/4 teaspoon maple flavoring
1 egg plus 2 egg yolks
4 ounces sugar
1 1/4 ounces cornstarch
1/8 teaspoon ground cinnamon
16 ounces milk
1/2 vanilla bean
4 ounces butter, at room temperature
16 ounces cream cheese, at room temperature
6 ounces powdered sugar
1 teaspoon vanilla extract

CARROT CAKE CUPCAKES

Provided by Ina Garten

Categories     dessert

Time 1h15m

Yield 22 cupcakes

Number Of Ingredients 15



Carrot Cake Cupcakes image

Steps:

  • Preheat the oven to 400 degrees F.
  • Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.
  • Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 30 to 35 minutes, until a toothpick comes out clean. Cool on a rack.
  • For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.
  • When the cupcakes are cool, frost them generously and serve.

2 cups sugar
1 1/3 cups vegetable oil
1 teaspoon pure vanilla extract
3 extra-large eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
3 cups grated carrots (less than 1 pound)
1 cup raisins
1 cup chopped walnuts
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar

CARROT CAKE CUPCAKES

Provided by Ina Garten

Categories     dessert

Time 1h15m

Yield 22 cupcakes

Number Of Ingredients 15



Carrot Cake Cupcakes image

Steps:

  • Preheat the oven to 350 degrees F.
  • Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.
  • Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack.
  • For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.
  • When the cupcakes are cool, frost them generously and serve.

2 cups sugar
1 1/3 cups vegetable oil
1 teaspoon pure vanilla extract
3 extra-large eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
3 cups grated carrots (less than 1 pound)
1 cup raisins
1 cup chopped walnuts
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar

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



Carrot & soft cheese cupcakes image

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

175g light muscovado sugar
100g wholemeal self-raising flour
100g self-raising flour
1 tsp bicarbonate of soda
2 tsp mixed spice
1 orange, zested
2 eggs
150ml sunflower oil
200g carrots, grated
orange coloured sprinkles, to decorate
100g butter, softened
300g soft cheese
100g icing sugar, sifted
1 tsp vanilla extract

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