Let’s Make Super Moist Carrot Cake Cupcakes!
Here's a short video on how to make my super moist carrot cake cupcakes! They're light and fluffy with a nice hint of cinnamon and grated carrots inside and paired with a smooth cream cheese frosting.
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#carrotcake #carrotcakecupcakes #cupcakes #dessert #carrots #beyondthebutter #springdesserts #easterdesserts #creamcheesefrosting
How to Make Carrot Cake Cupcakes
Have you ever wanted to make soft, fluffy, moist Carrot Cake Cupcakes completely from scratch! Follow along with me as I show you how!
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Ingredients
1 1/4 cups all-purpose flour (157g)
1/2 cup granulated sugar (100g)
1/2 cup light brown sugar packed (100g)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
3/4 cups canola oil (180ml)
2 large eggs room temperature
1 1/2 teaspoons vanilla extract
2 Tablespoons milk
1 1/2 cups grated carrots (170g)
½ cup chopped walnuts or pecans optional
1 batch Cream Cheese Frosting
Instructions
00:00 Introduction
00:18 Preheat oven to 350F (175C) and line a 12-count muffin pans with paper liners.
00:35 In the bowl of a stand mixer (or in a large bowl using an electric mixer), whisk together flour, sugars, baking powder, baking soda, salt, cinnamon and nutmeg.
00:57 Stir in canola oil. Add eggs, one at a time, pausing to scrape down sides of the bowl after each addition. Beat until well-combined.
Stir in vanilla extract and milk.
01:23 Add carrots and nuts (if using). and stir until combined.
02:03 Evenly divide batter into cupcake liners, filling each 2/3-3/4 of the way full.
02:17 Transfer to oven and bake on 350F (175C) for 20 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
Allow to cool completely before decorating with cream cheese frosting*.
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Most Amazing Carrot Cake Cupcakes
The Most Amazing Carrot Cake Cupcakes are moist, fluffy, and full of delicious spiced carrot cake flavor! This easy one-bowl cupcake recipe includes our favorite cream cheese frosting.
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
Carrot Cake Cupcakes:
• 2 ¼ cups all purpose flour
• 1 ½ cups sugar
• 2 ¼ teaspoons baking soda
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons ground cinnamon
• ¾ teaspoon ground cloves
• ¾ teaspoon ground nutmeg
• ¾ teaspoon ground allspice
• ¾ teaspoon salt
• ¾ cup unsweetened applesauce
• ¾ cup canned crushed pineapple, lightly drained
• ⅓ cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 ¼ cups finely shredded carrots
• 1 ½ cups chopped walnuts
• 1 ½ cups golden raisins (optional)
Cream Cheese Frosting:
• 12 ounces cream cheese, softened
• ½ cup salted butter, softened
• ¾ teaspoon vanilla extract
• 2 ¼ - 3 cups powdered sugar
✅Instructions
1️⃣ Preheat oven to 325 degrees. Line a muffin tin with cupcake liners. Recipe makes 24 cupcakes so you may have to cook it in batches unless you have two muffin tins.
2️⃣ In a large bowl, stir together flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice and salt.
3️⃣ Add applesauce, crushed pineapple, vegetable oil, eggs, and vanilla. Use a hand mixer to beat on a medium speed until smooth. This should take just 1 to 2 minutes.
4️⃣ Use a rubber spatula to stir in shredded carrots, walnuts, and raisins (if using) until just combined.
5️⃣ Fill each cupcake 2/3 full. Bake for 20-22 minutes until the cupcakes meet the toothpick test (stick a toothpick in and it comes out clean). Remove from tins and cool completely.
Cream Cheese Frosting:
1️⃣ Use a hand mixer to beat cream cheese and butter together for 1 minute until light and fluffy. Add in vanilla extract and mix until combined, about 10 seconds.
2️⃣ Slowly add in powdered sugar, one half cup at a time until smooth, mixing between additions. Use to frost completely cooled cakes. Store frosting and/or frosted cake in the refrigerator.
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Carrot Cake Cupcakes!
Carrot Cake Cupcakes ????✨ Recipe below ????
Day NINE of my TEN DAYS OF CUPCAKES which is the utterly delicious classic that is… carrot cake! Recipe below ????
???? Recipe ????
Cupcakes
▪️125ml sunflower oil
▪️2 eggs
▪️175g grated carrots
▪️125g light brown sugar
▪️175g self raising flour
▪️1.5tsp mixed spice
▪️1/2tsp ground ginger
▪️1/2tsp ground cinnamon
▪️1tsp bicarbonate of soda
Cream Cheese Frosting
▪️150g unsalted butter
▪️150g icing sugar
▪️300g full fat cream cheese
▪️1tsp vanilla extract
Decoration
▪️Chopped walnuts
▪️Carrot decorations
???? Method ????
Cupcakes
▪️Preheat the oven to 180ºC/160ºC fan and get 12 cupcake cases ready
▪️Grate carrots and leave to side
▪️Whisk together the sunflower oil and eggs, then gradually add grated carrot and sugar to then mix again
▪️Add the flour, mixed spice, ground ginger, cinnamon and bicarbonate of soda
▪️Split the mix between the 12 cases and bake for 20 minutes
▪️Once baked, leave to cool fully
Frosting
▪️Beat the butter on it’s own for a couple of minutes to soften
▪️Add icing sugar and beat again, ensuring the mix is then smooth
▪️Remove any excess liquid from cream cheese and add with vanilla to then mix until smooth and thick
Decorate
▪️Using your piping bag and piping tip, pipe your frosting onto the cupcakes
▪️Sprinkle over some chopped walnuts and a carrot decoration per cake
Come back tomorrow for the FINAL DAY of my Ten Days of Cupcakes! ????????
Find the full recipe here ❤️???? #janespatisserie #cupcake #cupcakes #easyrecipes #carrotcake #creamcheesefrosting
The BEST Carrot Cake You'll Ever Make - FACT! | Cupcake Jemma
Everyone needs a good Carrot Cake recipe under their belt and THIS is all you'll ever need to make that happen! I've been making this recipe for donkey's years and I hope it will be your go-to carrot cake recipe too!
Recipe -
For the Carrot cake...
420g plain flour
480g caster sugar
250g finely ground walnuts
2.5 tsp cinnamon
3/4 tsp salt
1.5 tsp baking powder
1.5 tsp bicarbonate of soda
6 eggs
450ml vegetable oil
375g finely grated carrots
For the Cream Cheese Icing -
170g butter
270g cream cheese
930g icing sugar
+chopped walnuts to decorate
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How to Make Moist Carrot Cupcakes | Carrot Cupcakes
Today's episode is about how to make moist carrot cupcakes to celebrate easter holiday. These cupcakes are so delicious with a hint of cinnamon and topped with creamy cream cheese frosting.
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Missed something? Here is my last scrummy recipe
Ingredients you will need:
For the cupcakes:
1 cup plain flour
1 tsp baking soda
1 tsp cinnamon
¼ tsp salt
¾ cup vegetable oil
1 cup white sugar
2 large eggs, room temperature
1 ½ cup finely grated carrots (about 3 pcs of medium size carrots)
For the frosting:
600ml double cream
½ cup white sugar
200grams cream cheese
1tsp vanilla extract
Preheat oven to 160 C and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
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#moistcarrotcupcakes #easter #spring