Best 5 Moist Carrot Cake Cupcakes Recipes
Indulge in the irresistible charm of moist carrot cake cupcakes, a delightful treat that combines the homey flavors of carrot, warm spices, and a hint of nuts, all perfectly encased in a tender, fluffy crumb. With their vibrant orange hue and enticing aroma, these cupcakes are a feast for the eyes and the palate, offering a burst of sweetness, spice, and moistness in every bite. Whether you're celebrating a special occasion, craving a comforting dessert, or simply seeking a moment of indulgence, these carrot cake cupcakes are sure to satisfy your sweet tooth and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
MOIST CARROT CUPCAKES
My friends and family love them. They are so moist! They go great with my dairy-free cream cheese frosting. After they cool, top with frosting and shredded coconut.
Provided by dazelaze21
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 274.2 calories, Carbohydrate 42 g, Cholesterol 31 mg, Fat 10.9 g, Fiber 1.5 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 263.5 mg, Sugar 28.3 g
MOIST CARROT CUPCAKES
If your kids think they don't like carrots, just wait until these cinnamon-scented, lightly frosted little cakes hit the table. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 10 cupcakes.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 226 calories, Fat 8g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 244mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
CARROT CAKE CUPCAKES WITH LEMON CREAM CHEESE FROSTING
The classic carrot cake in a smaller cupcake form. Topped with a lemony cream cheese frosting, they make a special treat for Easter celebrations, bake sales, backyard cookouts and potlucks.
Provided by McCormick Spice
Categories Desserts Frostings and Icings Lemon
Time 50m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F. For the Cupcakes, mix flour, granulated sugar, baking powder, cinnamon, nutmeg and salt in large bowl. Add oil, eggs and vanilla; mix well. Add carrots; mix until well blended. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
- Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.
- For the Frosting, beat cream cheese, butter and lemon extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. If frosting is too thick to spread, gradually beat in milk. Frost cooled cupcakes with frosting.
Nutrition Facts : Calories 362.3 calories, Carbohydrate 45.2 g, Cholesterol 51.5 mg, Fat 19.5 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 6.6 g, Sodium 165.9 mg, Sugar 35.8 g
EASY CARROT CAKE CUPCAKES
These carrot cake cupcakes are made extra easy thanks to a box of Betty's cake mix! With just 10 minutes of prep, 24 servings of everyone's favorite springtime treat could baking away in your oven. And their easy assembly doesn't bar you from customizing these sweet treats. Go ahead and choose your own adventure by mixing in chopped nuts, like pecans or walnuts, for a bit of crunch; stirring in shredded coconut for more texture; adding in raisins, dried fruits or even chocolate chips for a little added sweetness. Add what appeals to you and the end results will be delicious!
Provided by Arlene Cummings
Categories Dessert
Time 50m
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 230, Carbohydrate 31 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 13 g, TransFat 0 g
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
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 :
Tips:
- To ensure moist and fluffy cupcakes, make sure your oven temperature is accurate and that you measure your ingredients correctly. Using a kitchen scale is the most precise way to measure ingredients, especially for baking.
- Do not overmix the batter. Overmixing can result in tough, dense cupcakes. Mix just until the ingredients are combined.
- Fill the cupcake liners only 2/3 full. This will prevent the cupcakes from overflowing and making a mess in your oven.
- Bake the cupcakes until a toothpick inserted into the center comes out clean. Do not overbake, or the cupcakes will be dry.
- Allow the cupcakes to cool completely before frosting them. This will help the frosting to adhere better.
- For a cream cheese frosting that is not too sweet, use half the amount of sugar called for in the recipe.
- If you don't have a piping bag, you can use a Ziploc bag with the corner snipped off to pipe the frosting onto the cupcakes.
- Decorate the cupcakes with sprinkles, chopped nuts, or other desired toppings.
Conclusion:
These moist carrot cake cupcakes are the perfect treat for any occasion. They are easy to make and can be customized to your liking. With their moist crumb, sweet and tangy cream cheese frosting, and festive decorations, these cupcakes are sure to be a hit!
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