Carrot Cake Cupcakes with Cream Cheese Frosting
These are the best carrot cake cupcakes you've ever had! With a cream cheese frosting, of course. Perfect for dessert or brunch!
Full recipe:
PRODUCTS (Amazon affiliate links):
Cinnamon:
Powdered Sugar:
Vanilla:
Instagram:
Facebook:
Twitter:
Pinterest:
Most Amazing Carrot Cake Cupcakes
The Most Amazing Carrot Cake Cupcakes are moist, fluffy, and full of delicious spiced carrot cake flavor! This easy one-bowl cupcake recipe includes our favorite cream cheese frosting.
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
????????????????????????????????????
✅Ingredients
Carrot Cake Cupcakes:
• 2 ¼ cups all purpose flour
• 1 ½ cups sugar
• 2 ¼ teaspoons baking soda
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons ground cinnamon
• ¾ teaspoon ground cloves
• ¾ teaspoon ground nutmeg
• ¾ teaspoon ground allspice
• ¾ teaspoon salt
• ¾ cup unsweetened applesauce
• ¾ cup canned crushed pineapple, lightly drained
• ⅓ cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 ¼ cups finely shredded carrots
• 1 ½ cups chopped walnuts
• 1 ½ cups golden raisins (optional)
Cream Cheese Frosting:
• 12 ounces cream cheese, softened
• ½ cup salted butter, softened
• ¾ teaspoon vanilla extract
• 2 ¼ - 3 cups powdered sugar
✅Instructions
1️⃣ Preheat oven to 325 degrees. Line a muffin tin with cupcake liners. Recipe makes 24 cupcakes so you may have to cook it in batches unless you have two muffin tins.
2️⃣ In a large bowl, stir together flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice and salt.
3️⃣ Add applesauce, crushed pineapple, vegetable oil, eggs, and vanilla. Use a hand mixer to beat on a medium speed until smooth. This should take just 1 to 2 minutes.
4️⃣ Use a rubber spatula to stir in shredded carrots, walnuts, and raisins (if using) until just combined.
5️⃣ Fill each cupcake 2/3 full. Bake for 20-22 minutes until the cupcakes meet the toothpick test (stick a toothpick in and it comes out clean). Remove from tins and cool completely.
Cream Cheese Frosting:
1️⃣ Use a hand mixer to beat cream cheese and butter together for 1 minute until light and fluffy. Add in vanilla extract and mix until combined, about 10 seconds.
2️⃣ Slowly add in powdered sugar, one half cup at a time until smooth, mixing between additions. Use to frost completely cooled cakes. Store frosting and/or frosted cake in the refrigerator.
????????????????????????????????????
Thanks for watching! Don't forget to push LIKE, leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too.
SUBSCRIBE to my channel:
FACEBOOK: The Stay At Home Chef
INSTAGRAM: TheStayAtHomeChef
PINTEREST: The Stay At Home Chef
TWITTER: TheStayHomeChef
CONTACT ME: rach@thestayathomechef.com
⭐⭐⭐⭐⭐
The Stay At Home Chef offers restaurant-quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
⭐⭐⭐⭐⭐
Carrot Cake Muffins With Cream Cheese Glaze
How to Make Carrot Muffins with Cream Cheese Glaze | Carrot Cake Muffins Recipe
These tender and moist Carrot Muffins are the perfect way to start the day. They’re fast and easy to make, and come together in minutes!
INGREDIENTS
for 12 muffins
FOR THE MUFFINS:
2 large eggs
1/2 cup butter, melted (113g)
3/4 cup granulated sugar (150g)
1 tsp vanilla
1/3 cup buttermilk* (80ml)
2 cups all-purpose flour (240g)
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups carrots, grated (about 3 medium)(180g)
1/3 cup walnuts, roughly chopped (optional) (33g)
FOR THE STREUSEL TOPPING:
1/2 cup flour (60g)
1/3 cup brown sugar (73g)
1/4 cup butter, cold (57g)
1/2 tsp cinnamon
FOR THE GLAZE:
1/4 cup cream cheese, softened (30g)
1/2 cup powdered sugar (50g)
1 tsp milk
1/2 tsp vanilla
*Buttermilk substitutes:
- 1 tsp lemon juice (or vinegar) + 1/3 cup milk. Stir and let sit for 5 minutes.
- 1/4 cup plain yogurt + 2 tbsp milk (or water). Whisk and use immediately.
Enjoy!
Carrot Cake Cupcakes!
Carrot Cake Cupcakes ????✨ Recipe below ????
Day NINE of my TEN DAYS OF CUPCAKES which is the utterly delicious classic that is… carrot cake! Recipe below ????
???? Recipe ????
Cupcakes
▪️125ml sunflower oil
▪️2 eggs
▪️175g grated carrots
▪️125g light brown sugar
▪️175g self raising flour
▪️1.5tsp mixed spice
▪️1/2tsp ground ginger
▪️1/2tsp ground cinnamon
▪️1tsp bicarbonate of soda
Cream Cheese Frosting
▪️150g unsalted butter
▪️150g icing sugar
▪️300g full fat cream cheese
▪️1tsp vanilla extract
Decoration
▪️Chopped walnuts
▪️Carrot decorations
???? Method ????
Cupcakes
▪️Preheat the oven to 180ºC/160ºC fan and get 12 cupcake cases ready
▪️Grate carrots and leave to side
▪️Whisk together the sunflower oil and eggs, then gradually add grated carrot and sugar to then mix again
▪️Add the flour, mixed spice, ground ginger, cinnamon and bicarbonate of soda
▪️Split the mix between the 12 cases and bake for 20 minutes
▪️Once baked, leave to cool fully
Frosting
▪️Beat the butter on it’s own for a couple of minutes to soften
▪️Add icing sugar and beat again, ensuring the mix is then smooth
▪️Remove any excess liquid from cream cheese and add with vanilla to then mix until smooth and thick
Decorate
▪️Using your piping bag and piping tip, pipe your frosting onto the cupcakes
▪️Sprinkle over some chopped walnuts and a carrot decoration per cake
Come back tomorrow for the FINAL DAY of my Ten Days of Cupcakes! ????????
Find the full recipe here ❤️???? #janespatisserie #cupcake #cupcakes #easyrecipes #carrotcake #creamcheesefrosting
Carrot Cupcakes Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Carrot Cupcakes. Carrot Cupcakes are moist and flavorful with grated carrots and nuts and are frosted with a delicious cream cheese frosting.
We welcome questions on our Facebook page:
Classic Carrot Cake Recipe | Cupcake Jemma
Can you get more Classic than a Carrot Cake? This is the perfect recipe for all you beginner bakers out there and an absolute must for your baking repertoire. This Carrot Cake recipe is moist, flavorful and ridiculously more-ish topped off with a tangy Cream Cheese icing making it the perfect accompaniment to this Carrot Cake. If you have the time to wait I recommend you bake it the day before you serve it to let the sponge relax and the flavours mature.
Make sure to Subscribe to our channel and click on the bell next to the Subscribe button to make sure you receive notifications everytime we upload a video! We love seeing your bakes and what you are up to at home, particularly during lock down! So please keep tagging us in your photos on Instagram @sallydells @cupcakejemma and use the tag #cupcakejemma so we can see and share your creations.
--------
Tin Size:
My load tin is 31cm long and 13cm wide and 8cm in depth. Which holds the same amount as any 2lb loaf tin.
For the Carrot Cake:
225 ml/g Sunflower or Vegetable Oil
120g Caster Sugar
120g Light Brown Sugar
3 Eggs
210g Plain Flour
3/4 tsp Bicarbonate of Soda
3/4 tsp Baking Powder
Good pinch of Salt
1.5 tsp Cinnamon
125g Nuts - I use a mixture of Walnuts and Pecans
175g Carrots
For the Cream Cheese Icing:
50g Unsalted Butter
75g Full Fat Cream Cheese
250g Icing Sugar
Here is a link to the AMAZING Maple Pecans that I use to decorate my Carrot Cake:
---------
KITS AND MERCH!:
SUBSCRIBE FOR WEEKLY VIDS:
MORE CAKE:
MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies
SALLY: @sallydells