Carrot Cake Cupcakes With Lemon Cream Cheese Frosting Recipes

CARROT CAKE CUPCAKES WITH CREAM CHEESE ICING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease 12 muffin cups with butter or line with paper liners.
• Sift flour, white sugar, baking soda, cinnamon, and ginger together in a large bowl.
• Beat canola oil and eggs into flour mixture with an electric mixer, beating each egg thoroughly before adding the next one.
• Stir carrots into mixture until well combined.
• Fill the prepared muffin cups about 2/3 full with carrot mixture.
• Bake in the preheated oven until cupcakes are lightly browned and a toothpick inserted into the middle of a cupcake comes out clean, 30 to 40 minutes. Let cupcakes cool completely.
• Beat unsalted butter and cream cheese together with an electric mixer on high speed in a bowl until fluffy. Reduce mixer speed to low and beat in vanilla extract and confectioners' sugar until combined. Increase speed to high, and beat until the frosting is fluffy, about 3 more minutes.
• Fill a pastry bag with the cream cheese frosting and pipe onto the cupcakes.

CARROT CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 F. Line 12 standard muffin cups with paper cupcake liners.
• Sift together the flours, baking soda, salt, cinnamon and nutmeg. In a large stand mixer with the paddle attachment, combine the brown sugar, oil and eggs until well combined. Add the carrots, applesauce and vanilla. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.
• Divide the batter among the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.
• With an electric mixer, beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the remaining 2 tablespoons chopped walnuts. Store any leftovers in an airtight container in the refrigerator.

CARROT CAKE CUPCAKES WITH LEMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F. For the Cupcakes, mix flour, granulated sugar, baking powder, cinnamon, nutmeg and salt in large bowl. Add oil, eggs and vanilla; mix well. Add carrots; mix until well blended. Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
• Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.
• For the Frosting, beat cream cheese, butter and lemon extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. If frosting is too thick to spread, gradually beat in milk. Frost cooled cupcakes with frosting.

CARROT CAKE WITH CREAM CHEESE-LEMON ZEST FROSTING

Steps:

• Preheat the oven to 350°F. Butter and flour two 8-inch round cake pans and line the bottoms with parchment paper (to ensure that the cake will not stick), or place liners in 2 muffin pans for 24 cupcakes. Set aside.
• Place the dried coconut in a cup of warm water to soften and set it aside for 15 minutes.
• Place the carrots in a food processor and pulse on and off for 1 minute. Then add the pineapple and pulse until the carrots are cut into very small pieces and the pineapple is pureed, 1 to 2 minutes.
• In a large bowl, sift together the dry ingredients. Add the brown sugar and use a whisk to break up any lumps.
• Drain the coconut and place it in a medium bowl. Add the oil, vanilla extract, eggs, and carrot-pineapple mixture, and whisk to combine.
• Add the wet ingredients into the dry, mixing with a rubber spatula to incorporate but not overmix. When the batter is almost mixed, stir in the additions, if using. Pour the batter into the prepared pans.
• Bake for 55 minutes, or until the tops are a very golden brown and a tester inserted in the center comes out clean. (It may look as if the cake is too well done, but it takes a while to bake because it's so dense.) For cupcakes, the baking time is 35 to 40 minutes.
• Let the cakes cool in the pans for 10 minutes. Then invert them onto a wire rack and let them cool completely.
• Fill and frost the cake with the Cream Cheese-Lemon Zest Frosting (for added oomph, add 1/2 tablespoon minced fresh ginger to the frosting).
• to decorate
• Fill and frost the cake with cream cheese frosting and let chill. Tint 1/2 cup frosting lemon yellow, and use the 10 tip to pipe 5 dots in a circle to create simple buttercup flowers. Then combine any remaining yellow frosting with some additional cream cheese frosting and tint it leaf green. I use tip #67, which pipes small fern stems. Pipe the center stamen with cream cheese frosting and chill to set.

CARROT CAKE WITH LEMON CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F.;
• In an electric mixer beat the cream cheese and butter on high until smooth. Then add confectioners' sugar. Continue to beat on high until the lumps have all dissolve. Finally, beat in vanilla extract and lemon juice on low speed until the frosting is completely mixed.;
• In a large mixing bowl combine, sugar, flour, salt, spices, and baking soda. Add oil to the dry ingredients and mix well. Add eggs; beat in one at a time.
• Once the batter is properly mixed, stir in carrots and walnuts. Pour the cake batter into a greased 9 by 13-inch pan and bake at 350 degrees F for 60 to 70 minutes or until golden brown.
• Once cake has cooled, frost and sprinkle chopped walnuts on top as a garnish.

CARROT CAKE CHEESECAKE CUPCAKES

Steps:

• Preheat oven to 350°. Line muffin pan with liners. Set aside.
• Make the cake batter: In a large bowl, beat together egg, applesauce, oil, sugars, and vanilla. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots and nuts, if using. Pour evenly into 12 muffin liners (about 2 tablespoons per cupcake). Set aside.
• Make the cheesecake batter: make sure all ingredients are room temperature to avoid lumps. Mix together cream cheese, sour cream, egg, sugar, and vanilla with a hand-held mixer. Pour evenly on top of cake batter in muffin pan (about 1-2 tablespoons per cupcake).
• Bake for about 18-25 minutes, until cheesecake is no longer runny. Cool completely. Chill at least 1 hour before serving. You can frost them once they're room temperature, but don't serve until they've chilled a bit so the cheesecake can set.
• Make the frosting: Using a hand mixer, cream butter and cream cheese until fluffy. Slowly add in powdered sugar and vanilla. Mix until smooth. Frosting option: use a 1M tip for a beautiful cupcake. Store in refrigerator for up to 3 days or freeze unfrosted cupcakes for up to 1 month.

CARROT CAKE CUPCAKES WITH CREAM CHEESE

Steps:

• Preheat oven to 180°C and place paper liners in a cupcake pan.
• In a bowl mix together the dry ingredients, flour, baking soda, baking powder, salt and spices, nutmeg, ginger, cloves and cinnamon.
• In a separate bowl, whisk together the eggs, brown sugar, powdered sugar, vegetable oil, vanilla and grated carrots.
• With a spatula, add the dry ingredients and then the crushed nuts.
• Pour the mixture into the baking trays, filling them 3/4 of the way.
• Bake in the oven for about 20 minutes and then leave to cool completely.
• Place the softened butter cut into pieces in the bowl of a mixer fitted with the whisk attachment and beat on medium speed for 3-5 minutes until smooth.
• Add cream cheese and beat again on medium speed for 2-3 minutes until smooth and creamy.
• Lower the mixer speed and add the sifted confectioner's sugar, vanilla and cornstarch (optional) and resume mixing on medium speed for an additional 2 minutes and until creamy.
• Cover with cling film and place in a fresh place for at least 30 minutes before using.
• Fill a pastry bag with the cream cheese frosting and decorate your cupcakes, then sprinkle with some pecans and a little maple syrup.

CARROT CAKE WITH LEMON CREAM CHEESE FROSTING RECIPE

Steps:

• Preheat oven to 180°C/350°F. Grease a deep 22cm (9-inch) round cake pan and line the base with baking parchment.
• Beat oil, sugar and eggs in small bowl with electric mixer until thick and creamy. Transfer mixture to large bowl and stir in the grated carrot, nuts, and then the sifted dry ingredients.
• Pour mixture into pan and bake about 1¼ hours. Remove from the oven and stand the cake in the tin for 5 minutes before turning, top-side up, onto a wire rack to cool.
• Meanwhile, make the lemon cream cheese icing by beating butter, cream cheese and the lemon rind in small bowl with electric mixer until light and fluffy. Gradually beat in sifted icing sugar.
• Spread cake with frosting.