Easy Carrot Cupcakes with Cream Cheese Frosting

Cook time

15 mins

Total time

15 mins

Author: Layla

Serves: 12

Ingredients

For the Cupcakes: 1 cup flour

2 cups grated carrots

cup oil

cup sugar

2 eggs

1 teaspoon cinnamon or apple spice

1 teaspoon baking soda

teaspoon baking powder or cream or tarter

teaspoon salt

Cream Cheese Frosting cup cream cheese (half the stick), room temperature

cup butter (half the stick), room temperature

1 cups powdered sugar

1 teaspoon vanilla extract

Instructions

1. 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!).

2. Fill cupcake tins about full. Bake for no more than 12-15 minutes or until golden brown. Remove from oven and allow to cool for at least 10 minutes before frosting.

3. For the Frosting: In a blender or by hand, beat the butter, cream cheese, and vanilla until fluffy combined. Gradually add the powdered sugar and cream until light and fluffy. Once the cupcakes have cooled frosting with cream cheese frosting using a piping bag, zip-lock bag or spread with a spoon.

Fluffy Snowflake CupcakesIngredients

1 cup unsalted butter, room temperature

3/4 cup sugar

2 large eggs at room temperature

1 cup plus 3 tablespoons self-rising flour

3 tablespoons whole milk

1 teaspoon vanilla extract

1 tablespoon snowflakes

FROSTING:

I/2 cup unsalted butter at room temperature

2 cups powdered sugar

3 teaspoons fresh lemon juice

1 teaspoon snowflakes for garnish

Instructions

1. Preheat oven to 350 degrees

2. Line 12 cupcake pan with paper liners

3. Mix the butter and sugar until nice and fluffy for about 2 minutes, add eggs one at a time and continue mixing. Add vanilla, milk and flour and continue mixing for another minutes.

4. pour batter into cupcake molds about 1/3 full.

5. Bake until golden brown for 18-22 minutes.

6. Set aside and let the cupcakes cool for about 10 minutes.

7. FROSTING:

8. Using an electric mixer beat the butter and sugar until fluffy. Add the lemon juice.

9. Spread on the cupcakes and sprinkle the snowflakes

Lemon CupcakesIngredients Edit and SaveOriginal recipe makes 30 cupcakes Change Servings

Makes

HTMLCONTROL Forms.HTML:Hidden.1 servings USMetricAdjust Recipe (Help)

3 cups self-rising flour

1/2 teaspoon salt

1 cup unsalted butter, at room temperature

2 cups white sugar

4 eggs, at room temperature

1 teaspoon vanilla extract

2 tablespoons lemon zest

1 cup whole milk, divided

2 1/2 tablespoons fresh lemon juice, divided

Lemon Cream Icing

2 cups chilled heavy cream

3/4 cup confectioners' sugar

1 1/2 tablespoons fresh lemon juice

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.

2. Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest.

3. Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.

4. Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.

5. To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.

Simple Vanilla CupcakesIngredients Nutrition

Yield20-25 cupcakes UnitsUS

2 cups flour 12 teaspoon salt 2 teaspoons baking powder 12 cup butter, softened

34 cup sugar (if you like your cupcakes very sweet, add a little more.)

2 eggs 1 cup milk 1 teaspoon vanilla essence (optional)Directions

1. preheat oven to 375f or 170c; line muffin cups with papers.

2. cream butter and sugar till light and fluffy. beat in eggs one at a time.

3. add flour (mixed with baking powder and salt) alternating with milk beat well; stir in vanilla.

4. divide evenly among pans and bake for 18 minutes. let cool in pans.

Mamon (Filipino Sponge Cake)Ingredients Nutrition

Servings 22-26 Units US

1 cup cake flour 1 cup white sugar 1 teaspoon baking powder 1 teaspoon vanilla 6 eggs, separated

12 cup vegetable oil

1 teaspoon cream of tartarDirections

1. Preheat oven to 350F.

2. Sift flour and baking powder in bowl; set aside.

3. In a another large bowl, beat egg white and cream of tartar until meringue-like but not stiff.

4. Gradually add sugar while beating. Then, add vanilla and vegetable oil.

5. Add egg yolks one at a time and continue beating.

6. Add cake flour and baking powder and continue mixing.

7. Line muffin pans with paper cups and pour mixture about 2/3 full.

8. Bake 12 to 15 minutes or until golden brown. Finished when toothpick comes out clean.

Chocolate Chip Muffins IIngredients Edit and SaveOriginal recipe makes 12 muffins Change Servings

Makes

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1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 cup white sugar

1/2 teaspoon salt

1 cup milk

1 egg

1/3 cup butter, melted

1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line 12 muffin cups.

2. In a large mixing bowl, combine the flour, baking powder, sugar and salt. Stir in the milk, egg, butter and chocolate chips. Pour batter into prepared muffin cups or flat bottomed ice cream cones.

3. Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Fudgy Chocolate Chip MuffinsIngredients Edit and SaveOriginal recipe makes 1 dozen Change Servings

Makes

HTMLCONTROL Forms.HTML:Hidden.1 servings USMetricAdjust Recipe (Help)

1/2 cup applesauce

1/4 cup margarine, softened

1/2 cup white sugar

1/2 cup light brown sugar

1 egg

1/2 teaspoon vanilla extract

1 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon ground cinnamon (optional)

1 cup semi-sweet chocolate chips

2 tablespoons confectioners' sugar (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

2. In large mixer bowl, beat butter, sugar, brown sugar, egg, and vanilla until well blended. Add applesauce, blend well.

3. In a separate bowl, stir together flour, cocoa, baking soda, and cinnamon, if desired. Add to butter mixture, blending well. Stir in chocolate chips. Fill muffin cups 3/4 full with batter.

4. Bake at 350 degrees F (175 degrees C) for 22 to 26 minutes or until wooden pick inserted in center comes out almost clean. Cool slightly in pan on wire rack. Sprinkle muffin tops with confectioners' sugar, if desired. Serve warm.

Mocha Chocolate Chip Banana MuffinsIngredients Edit and SaveOriginal recipe makes 15 - 18 muffins Change Servings

Makes

HTMLCONTROL Forms.HTML:Hidden.1 servings USMetricAdjust Recipe (Help)

1 cup margarine

1 1/4 cups white sugar

1 egg

3 ripe bananas

1 tablespoon instant coffee granules, dissolved in

1 tablespoon water

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1/4 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Blend butter or margarine, sugar, egg, banana, dissolved coffee, and vanilla in food processor for 2 minutes. Add flour, salt, baking powder, and soda, and blend just until flour disappears. Add chocolate chips and mix in with wooden spoon. Spoon mixture into 15 to 18 paper-lined muffin cups.

3. Bake for 25 minutes. Cool on wire racks.Easy Chocolate Cupcakes

Ingredients Edit and SaveOriginal recipe makes 16 cupcakes Change Servings

Makes

HTMLCONTROL Forms.HTML:Hidden.1 servings USMetricAdjust Recipe (Help)

10 tablespoons butter

1 1/4 cups white sugar

4 eggs

1/4 teaspoon almond extract

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease two muffin pans or line with 20 paper baking cups.

2. In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, almond extract and vanilla. Combine the flour, cocoa, baking powder and salt; stir into the batter, alternating with the milk, just until blended. Spoon the batter into the prepared cups, dividing evenly.

3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite frosting._1498215143.unknown

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