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
CARROT CAKE CUPCAKES RECIPE - BBC FOOD
Decorate Dan Lepard's rich carrot cupcakes with mini-chocolate Easter eggs at Easter time, or top with sugar-paste carrots for the rest of the year.
Provided by Dan Lepard
Prep Time 30 minutes
Cook Time 30 minutes
Yield Makes about 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 180C/350F/Gas 4 and line the pockets of a muffin tray with muffin cases.
- Beat the sugar, oil and eggs in mixing bowl until smooth, then stir in the grated carrot and, if you like, up to 150g/5½oz chopped nuts, dried fruit, or a mixture of both.
- In a separate bowl combine the flour, baking powder, spices and cocoa so that they're evenly mixed, then tip this into the carrot mixture and stir well.
- Fill the muffin papers to about two-thirds full, then bake for about 25 minutes, or until a skewer poked in comes out almost clean.
- For the frosting, make sure the butter is soft, then, using a whisk or electric mixer, beat it with the cream cheese in a bowl until smooth and light.
- Stir in the icing sugar with a spoon until it begins to come together, then whisk again briefly until light and smooth. Pipe or spoon blobs of the frosting on each cold cupcake. Decorate with sugar-paste carrots or, say for Easter, with mini chocolate Easter eggs.
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