Carrot Fairy Cakescreamcheese Filledcupcakes Recipes

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EASY CARROT CUPCAKES WITH CREAM CHEESE FROSTING



Easy Carrot Cupcakes with Cream Cheese Frosting image

Learn how to make the BEST moist and fluffy carrot cupcakes from scratch in under 30 minutes. This one-bowl recipe couldn't get easier. Top with cream cheese frosting and enjoy these delicious carrot cupcakes any time of the year!

Provided by Layla

Categories     Dessert

Number Of Ingredients 14

1 cup flour
2 cups grated carrots
2/3 cup oil of choice (use coconut oil for healthier cupcakes)
2/3 cup sugar
2 eggs
1 teaspoon powdered cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cream cheese (at room temperature)
1/4 cup butter (at room temperature)
1 1/2 cups powdered sugar
2 tablespoons heavy cream (optional)
1 teaspoon vanilla extract

Steps:

  • Heat oven to 350 degrees F. Grease 12 muffin tins or line with cupcake liners and set aside. In a large bowl beat the eggs for a few seconds. Gently stir in the grated carrots and oil. Add the rest of the ingredients and stir to combine, about 10 stirs ( be careful not to over mix!).
  • Fill cupcake tins about 2/3 full. Bake for no more than 18-20 minutes or until golden brown. Remove from oven and allow to cool for at least 10 minutes before frosting.

Nutrition Facts : ServingSize 1 cupcake with frosting, Calories 326 kcal, Carbohydrate 33 g, Protein 2 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 51 mg, Sodium 248 mg, Fiber 1 g, Sugar 27 g

CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING



Carrot Cake Cupcakes with Cream Cheese Frosting image

I love carrot cake, but most recipes are a bit too sweet for my tastes, especially the frosting. These are more savory, but still sweet enough to enjoy for dessert.

Provided by Zepheera

Time 1h15m

Yield 18

Number Of Ingredients 21

2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
½ teaspoon ground allspice
½ teaspoon salt
½ teaspoon ground nutmeg
⅛ teaspoon ground cloves
1 ½ cups dark brown sugar
¾ cup sour cream
½ cup white sugar
½ cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
3 cups freshly grated carrots
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
½ cup unsalted butter, softened
2 teaspoons vanilla extract
2 teaspoons lemon juice
2 cups confectioners' sugar, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 18 standard muffin cups with paper liners.
  • Sift flour, cinnamon, baking soda, baking powder, allspice, salt, nutmeg, and cloves together in a large mixing bowl.
  • Mix brown sugar, sour cream, white sugar, vegetable oil, eggs, and vanilla together until smooth. Add wet ingredients to dry ingredients, and stir until just combined. Stir in carrots, then fold in pecans. Divide batter evenly between the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 17 to 20 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
  • While the cupcakes are cooling, beat cream cheese, butter, vanilla, and lemon juice in a mixing bowl with an electric mixer until smooth. Add confectioners' sugar, a bit a time, until smooth and desired sweetness is achieved. Spread onto cooled cupcakes.

Nutrition Facts : Calories 427.6 calories, Carbohydrate 51.7 g, Cholesterol 72.8 mg, Fat 23.3 g, Fiber 1.8 g, Protein 4.9 g, SaturatedFat 8.8 g, Sodium 335.3 mg, Sugar 37.9 g

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