Moist Carrot Cupcakes Recipes

Steps:

• In a large bowl, beat the sugar, oil and egg until well blended. Beat in applesauce and vanilla. Combine the flour, baking soda, cinnamon and salt; gradually beat into sugar mixture until blended. Stir in carrots., Fill paper-lined muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine frosting ingredients; beat until smooth. Frost cupcakes. Refrigerate leftovers.

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.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
• In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Beat eggs, 1 cup plus 2 tablespoons white sugar, and brown sugar together in a bowl. Mix in oil and vanilla extract. Fold in carrots, pineapple, and coconut.
• Mix flour, baking soda, salt, cinnamon, nutmeg, and ginger together in another bowl. Add to the carrot mixture and mix until evenly moist. Transfer batter to the prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes.

Steps:

• Preheat oven to 350°F Line twelve 1/3-cup muffin cups with paper liners. Whisk first 6 ingredients in a medium bowl.
• Using electric mixer, or by hand, beat sugar, oil, flax meal and water in large bowl until well blended.
• Add dry ingredients to flax mixture in 2 additions, beating until well blended after each addition.
• Mix in carrots, pineapple and raisins (if using). Spoon batter into prepared muffin cups, filling each 3/4 full.
• Bake cupcakes until tester inserted into center comes out clean, about 20-30 minutes. Turn cupcakes out onto racks and cool completely.

Steps:

• CUPCAKES:.
• Heat oven to 350. Line 24 cups in muffin trays.
• In large bowl, stir together butter, sugars and eggs until well blended.
• Stir in flour, salt, cinnamon, nutmeg, baking powder, baking soda, carrots and raisins.
• Spoon 1/4 c batter into each cupcake liner.
• Bake at 350 for 25-27 minutes or until toothpick inserted in center comes out clean.
• Cool cupcakes in pan on rack for 5 minutes, then remove and cool completely on wire rack.
• FROSTING:.
• In a large bowl, beat butter and confectioners' sugar together on medium-high until blended.
• Add cream cheese and vanilla and beat on medium-high until no lumps remain.
• Divide frosting among cupcakes.