CARROT CAKE CUPCAKES NEAR ME RECIPES
CARROT CAKE CUPCAKES RECIPE | INA GARTEN | FOOD NETWORK
Provided by Ina Garten
Categories dessert
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 22 cupcakes
Number Of Ingredients 15
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.
EASY CARROT CAKE CUPCAKES RECIPE - BETTYCROCKER.COM
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
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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CARROT CAKE CUPCAKES RECIPE: HOW TO MAKE IT
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
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- 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.
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EASY CARROT CAKE CUPCAKES RECIPE - BETTYCROCKER.COM
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!
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Reviews 4
Total Time 50 minutes
Calories 230 per serving
- Bake 17-22 minutes. Cool completely. Pipe or spread frosting over cupcakes. Decorate as desired.
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Total Time 1 hours 55 minutes
Category Desserts, Frostings and Icings, Chocolate
Calories 639.1 calories per serving
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