HOW TO MAKE CUPCAKE CAKE RECIPES

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BEST CARROT CAKE CUPCAKE RECIPE - HOW TO MAKE ... - DELISH



Best Carrot Cake Cupcake Recipe - How to Make ... - Delish image

Carrot Cake Cupcakes from Delish.com are the perfect spring treat.

Provided by Makinze Gore

Categories     birthday    Easter    baking    dessert

Total Time 1 hours 45 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 18

Number Of Ingredients 19

2 c. all-purpose flour 
1 tsp. kosher salt
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. grated nutmeg 
1 c. (2 sticks) butter, softened 
3/4 c. granulated sugar 
1/4 c. packed brown sugar
2 large eggs
1 1/2 tsp. pure vanilla extract
1/2 c. milk
1 c. grated carrots (from about 2 medium) 
3/4 c. toasted pecans, roughly chopped 
1 (8-oz.) block cream cheese
1/2 c. (1 stick) butter, softened
4 c. powdered sugar  
1 tsp. pure vanilla extract 
1/2 tsp. cinnamon 
1/4 tsp. kosher salt

Steps:

  • Make cupcakes: Preheat oven to 350° and line two muffin tins with liners. In a large bowl, whisk together flour, salt, baking soda, cinnamon, and nutmeg. 
  • In another large bowl using a hand mixer (or in the bowl of a stand mixer fitted with the paddle attachment), beat together butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition, then add vanilla. Add dry ingredients and mix until just combined. Add milk and mix until combined, then fold in carrots and pecans. Fill liners ¾ full with batter and bake until a toothpick inserted in middle comes out clean, 20 minutes. Let cool. 
  • Meanwhile, make frosting: In a large bowl, beat cream cheese and butter until no lumps remain. Add powdered sugar and beat until smooth, then add vanilla, cinnamon, and salt. 
  • Transfer frosting to a piping bag fitted with a large round tip and frost cupcakes. Top with toasted pecans. 

BEST CARROT CAKE CUPCAKE RECIPE - HOW TO MAKE ... - DELISH



Best Carrot Cake Cupcake Recipe - How to Make ... - Delish image

Carrot Cake Cupcakes from Delish.com are the perfect spring treat.

Provided by Makinze Gore

Categories     birthday    Easter    baking    dessert

Total Time 1 hours 45 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 18

Number Of Ingredients 19

2 c. all-purpose flour 
1 tsp. kosher salt
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. grated nutmeg 
1 c. (2 sticks) butter, softened 
3/4 c. granulated sugar 
1/4 c. packed brown sugar
2 large eggs
1 1/2 tsp. pure vanilla extract
1/2 c. milk
1 c. grated carrots (from about 2 medium) 
3/4 c. toasted pecans, roughly chopped 
1 (8-oz.) block cream cheese
1/2 c. (1 stick) butter, softened
4 c. powdered sugar  
1 tsp. pure vanilla extract 
1/2 tsp. cinnamon 
1/4 tsp. kosher salt

Steps:

  • Make cupcakes: Preheat oven to 350° and line two muffin tins with liners. In a large bowl, whisk together flour, salt, baking soda, cinnamon, and nutmeg. 
  • In another large bowl using a hand mixer (or in the bowl of a stand mixer fitted with the paddle attachment), beat together butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition, then add vanilla. Add dry ingredients and mix until just combined. Add milk and mix until combined, then fold in carrots and pecans. Fill liners ¾ full with batter and bake until a toothpick inserted in middle comes out clean, 20 minutes. Let cool. 
  • Meanwhile, make frosting: In a large bowl, beat cream cheese and butter until no lumps remain. Add powdered sugar and beat until smooth, then add vanilla, cinnamon, and salt. 
  • Transfer frosting to a piping bag fitted with a large round tip and frost cupcakes. Top with toasted pecans. 

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