CAKE CUPCAKES RECIPES

Name: Carrot Cake Cupcakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 28 cupcakes.
Ingredients: 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 CAKE CUPCAKES RECIPE: HOW TO MAKE IT

Carrot Cake Cupcakes Recipe: How to Make It image

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

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 28 cupcakes.

Number Of Ingredients 16

Ingredients

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

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 : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

EASY CARROT CAKE CUPCAKES RECIPE - BETTYCROCKER.COM

Easy Carrot Cake Cupcakes Recipe - BettyCrocker.com image

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

Total Time 50 minutes

Prep Time 10 minutes

Yield 24

Number Of Ingredients 11

Ingredients

1 box Betty Crocker™ Super Moist™ Carrot Cake Mix
1/2 cup vegetable oil
1 cup of water
3 eggs
1/2 cup chopped nuts (pecans or walnuts work well)
1/2 cup sweetened shredded coconut
1/2 cup raisins
1/2 cup dark chocolate chips
1/2 cup white chocolate chips
1 can (8 oz) crushed pineapple in juice, undrained
1 container (1 lb) Betty Crocker™ Rich & Creamy Cream Cheese Frosting

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 , CarbohydrateContent 31 g, CholesterolContent 25 mg, FatContent 2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Cupcake, SodiumContent 180 mg, SugarContent 13 g, TransFatContent 0 g

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