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Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake Cupcakes with Cream Cheese Frosting

by Ünal Güler

Carrot Cake Cupcakes with Cream Cheese Frosting are moist, sweet, and perfectly flavored. Packed with carrots, coconut and walnuts, every bite is packed with amazing flavor and texture.

Carrot Cake Cupcakes from The BakerMama

Sugar and spices and everything nice

Moist, fluffy and flavored just right, these Carrot Cake Cupcakes with Cream Cheese Frosting have amazing texture and flavor. The cake is loaded with shredded carrots, coconut flakes, and chopped walnuts. And it’s topped off with a decadent cream cheese frosting. Yummy!

Carrot Cake Cupcakes from The BakerMama

Not just at Easter!

I don’t know why I’m waiting until Easter to come out with my favorite carrot cake recipes. Carrot cake should be enjoyed all year round! Maybe I should start asking for it on my birthday!

I love the different textures and flavors and how the ingredients come together so perfectly. The sweet coconut and crunchy walnuts. The cinnamon. So much delicious.

Thanks to the applesauce added to the cupcake recipe, they bake up soft and tender with a moist crumb. And that cream cheese frosting? Be still my heart!

Carrot Cake Cupcakes from The BakerMama

A great cream cheese frosting recipe

Speaking of frosting! If you ever need a great base cream cheese frosting recipe, you can’t go wrong with this one. Light and fluffy when whipped, it’s incredibly creamy with just the right amount of sweetness.

Carrot Cake Cupcakes from The BakerMama

More Carrot Cake Recipes You’ll Love

My Favorite Carrot Cake Recipes are moist, packed with flavor and are sure to be a hit on your holiday dessert table!

My favorite carrot cake recipes from The BakerMama

What do I need to make carrot cake cupcakes?

  • granulated sugar
  • canola oil (or vegetable oil)
  • Unsweetened applesauce
  • eggs
  • all purpose flour
  • Cinammon
  • baking powder
  • Salt
  • vanilla extract
  • Shredded carrots
  • Chopped walnuts
  • Sweetened coconut flakes
  • Cream cheese, softened
  • butter, soft
  • milk
  • powdered sugar
  • Toasted coconut flakes
  • cupcake liners
  • muffin tin
Carrot Cake Cupcakes from The BakerMama

How to Make Carrot Cake Cupcakes with Cream Cheese Frosting

  • Preheat oven to 350°F. Line a 12 cup muffin pan with muffin liners.
  • In a large bowl, whisk together the sugar, oil, and applesauce. Add the eggs one at a time.
  • Whisk until well mixed.
Carrot Cake Cupcakes from The BakerMama
  • Stir in the vanilla.
  • Add the flour, cinnamon, baking soda, and salt to the wet ingredients.
  • Stir in walnuts, grated carrots and coconut. Divide the batter evenly among the prepared muffin cups.
Carrot Cake Cupcakes from The BakerMama
  • Bake for 25 minutes or until cupcakes are set and a toothpick inserted in the center comes out clean. Leave to cool completely in the muffin tin.
  • In the meantime prepare the frosting. In a large bowl, whisk together the cream cheese and butter until smooth. Add the milk and vanilla and beat until well combined.
  • Slowly beat in the powdered sugar until thick and creamy.
Carrot Cake Cupcakes from The BakerMama
  • Pipe the frosting evenly over the cooled cupcakes. Sprinkle each frosted cupcake with toasted coconut flakes and chopped walnuts.
Carrot Cake Cupcakes from The BakerMama

How to serve and store carrot cake cupcakes

Serve at room temperature or slightly chilled. Save carrot cake cupcakes in an airtight container at room temperature for up to two days. Or store in a sealed container in the refrigerator for up to 1 week.

Freeze, let cool completely. Wait for Frost! place in a freezer-proof container and store in the freezer for up to two months. When ready to enjoy, let the cupcakes thaw in the fridge overnight or at room temperature for a few hours, then freeze and enjoy!

Carrot Cake Cupcakes from The BakerMama

Easter recipes that make every rabbit happy

If Easter is just a hippie hop away, try one of my favorite easy Easter recipes that are sure to make any bunny happy!

Or plan a festive and delicious Easter dinner for your loved ones with my collection of the best Easter brunch recipes. Fresh and tasty side dishes, festive snacks and desserts – there are so many delicious things to choose from.

Easy Easter recipes to make every bunny happy by The BakerMama

If you make these carrot cake cupcakes with cream cheese frosting and post a picture on social media, be sure to tag me on Instagram @thebakermama so i can see! I just love seeing how inspired and creative you all get with the ideas I share. Enjoy!

xoxo,

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Description

Carrot Cake Cupcakes with Cream Cheese Frosting are moist, sweet, and perfectly flavored. Packed with carrots, coconut and walnuts, every bite is packed with amazing flavor and texture.


  • 3/4 Cup of granulated sugar
  • 1/2 cup rapeseed oil
  • 1/4 cup unsweetened applesauce
  • 2 Big Eggs
  • 1 cup all purpose flour
  • 1 teaspoon Cinammon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Vanilla
  • 1 and 1/2 cup grated carrots (6 medium)
  • 1/2 cup chopped walnuts
  • 1/2 cup sweetened coconut flakes

Glaze:

  • 1 (8 ounces) package cream cheese, softened
  • 1/4 cup butter, soft
  • 23 teaspoon of milk
  • 1 teaspoon Vanilla
  • 2 cups powdered sugar
  • 1/3 cup toasted coconut flakes for garnish
  • 1/3 cup chopped walnuts for garnish


  1. Preheat oven to 350°F. Line a 12 cup muffin pan with muffin liners.
  2. In a large bowl, whisk together the sugar, oil, and applesauce. Add the eggs one at a time and beat until well combined.
  3. Add flour, cinnamon, baking soda and salt. Stir in the vanilla.
  4. Stir in walnuts, carrots and coconut. Divide the batter evenly among the prepared muffin cups.
  5. Bake for 25 minutes or until cupcakes are set and a toothpick inserted in the center comes out clean. Leave to cool completely in the muffin tin.
  6. In the meantime prepare the frosting. In a large bowl, whisk together the cream cheese and butter until smooth. Add the milk and vanilla and beat until well combined. Slowly beat in the powdered sugar until thick and creamy.
  7. Pipe the frosting evenly over the cooled cupcakes. Sprinkle each frosted cupcake with toasted coconut flakes and chopped walnuts.


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