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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

⅔ cup oil

⅔ cup sugar

2 eggs
1 teaspoon cinnamon or apple spice

1 teaspoon baking soda
½ teaspoon baking powder or cream or tarter

¼ teaspoon salt




Cream Cheese Frosting
½ cup cream cheese (half the stick), room temperature
¼ cup butter (half the stick), room temperature

1½ 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 ⅔ 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.
4.
For the Frosting: In a blender or by hand, beat the butter, cream
cheese, and vanilla until fluffy combined. Gradually add the powdered

1 tablespoon snowflakes  3 teaspoons fresh lemon juice  5. add eggs one at a time and continue mixing. 2. zip-lock bag or spread with a spoon. Set aside and let the cupcakes cool for about 10 minutes. Mix the butter and sugar until nice and fluffy for about 2 minutes. Bake until golden brown for 18-22 minutes. FROSTING: . 6. 4. Add vanilla. 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  Instructions 1. 7. pour batter into cupcake molds about 1/3 full. milk and flour and continue mixing for another minutes.sugar and cream until light and fluffy.     FROSTING: I/2 cup unsalted butter at room temperature 2 cups powdered sugar Preheat oven to 350 degrees Line 12 cupcake pan with paper liners 3. Once the cupcakes have cooled frosting with cream cheese frosting using a piping bag. Fluffy Snowflake Cupcakes 1 teaspoon snowflakes for garnish  Ingredients 1 cup unsalted butter.

Sift the self-rising flour and salt together in a bowl. at room temperature  1 teaspoon vanilla extract  2 tablespoons lemon zest Directions 1. Add the lemon juice. 9. divided  2 1/2 tablespoons fresh lemon juice. 2. Line 30 cupcake pan cups with paper liners. at room temperature  2 cups white sugar  4 eggs. beat the unsalted butter and sugar with an electric mixer until light and fluffy. Preheat oven to 375 degrees F (190 degrees C). divided   Ingredients Edit and Save  Original recipe makes 30 cupcakes Change Servings  Lemon Cream Icing 2 cups chilled heavy cream  3 cups self-rising flour 3/4 cup confectioners' sugar   1/2 teaspoon salt  1 1/2 tablespoons fresh lemon juice 1 cup unsalted butter. Spread on the cupcakes and sprinkle the snowflakes Lemon Cupcakes  1 cup whole milk. beating .8. Beat in the eggs one at a time. Using an electric mixer beat the butter and sugar until fluffy. In another bowl.

4.) 3  2 eggs  1 cup milk  1 teaspoon vanilla essence (optional) DIRECTIONS 1. Gently beat the flour mixture into the butter mixture. add a little more. preheat oven to 375f or 170c. until fully incorporated.each egg until incorporated before adding the next. 5. and bake in the preheated oven until a toothpick inserted in the center comes out clean. beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. beating after each addition. Fill the prepared cupcake liners with batter 3/4 full. 3. Simple Vanilla Cupcakes INGREDIENTS NUTRITION Yield20-25 cupcakes UnitsUS  2 cups flour 1  ⁄2 teaspoon salt    2 teaspoons baking powder ⁄2 cup butter. about 5 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack. and beat until the icing forms soft peaks. Add the confectioners' sugar and lemon juice. Refrigerate leftovers. 2. about 17 minutes. line muffin cups with papers. alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Mix in the vanilla extract and lemon zest. Spread on the cooled cupcakes. one third at a time. a little at a time. Beat until just combined. Increase the mixer speed to High. do not over mix. To make the icing. softened 1 ⁄4 cup sugar (if you like your cupcakes very sweet. cream butter and sugar till light and .

divide evenly among pans and bake for 18 minutes. add flour (mixed with baking powder and salt) alternating with milk beat well. In a another large bowl. Finished when toothpick comes out clean. Add cake flour and baking powder and continue mixing. 5. 2. Line muffin pans with paper cups and pour mixture about 2/3 full.fluffy. Gradually add sugar while beating. beat in eggs one at a time. set aside. 4. Then. 3. let cool in pans. Chocolate Chip Muffins I Ingredients Edit and Save . Preheat oven to 350°F. Add egg yolks one at a time and continue beating. 6. add vanilla and vegetable oil. 7. stir in vanilla. 3. 8. Sift flour and baking powder in bowl. 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  1  ⁄2 cup vegetable oil 1 teaspoon cream of tartar DIRECTIONS 1. beat egg white and cream of tartar until meringue-like but not stiff. 4. Bake 12 to 15 minutes or until golden brown.

Lightly grease or line 12 muffin cups. melted   1 cup semisweet chocolate chips 1/2 cup white sugar  Directions 1. until a toothpick inserted into the center of a muffin comes out clean. Original recipe makes 12 muffins Change Servings  1 1/2 cups all-purpose flour 3. softened 1/3 cup butter.in the milk. Stir 1/2 cup light brown sugar  1 egg  1/2 teaspoon vanilla extract . baking powder. sugar and salt. butter and chocolate chips. 2. Bake in preheated oven for 15 to 20 minutes. combine the flour. In a large mixing bowl.  1 1/2 teaspoons baking powder  1/2 cup white sugar Fudgy Chocolate Chip Muffins  1/2 teaspoon salt Ingredients  1 cup milk  Edit and Save Original recipe makes 1 dozen Change Servings  1 egg 1/2 cup applesauce   1/4 cup margarine. egg. Pour batter into prepared muffin cups or flat bottomed ice cream cones. Preheat oven to 350 degrees F (175 degrees C).

soda.  1 cup all-purpose flour  4. Fill muffin cups 3/4 full with batter. blend well. blending well. and cinnamon. cocoa. Preheat oven to 350 degrees F (175 degrees C). 2. Cool slightly in pan on wire rack. Add to butter mixture. In a separate bowl. 1/4 cup unsweetened cocoa powder  1/2 teaspoon baking soda  Mocha Chocolate Chip Banana Muffins 1/4 teaspoon ground cinnamon (optional) Ingredients  1 cup semi-sweet chocolate chips  Edit and Save Original recipe makes 15 . In large mixer bowl. beat butter. if desired. and vanilla until well blended. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Bake at 350 degrees F (175 degrees C) for 22 to 26 minutes or until wooden pick inserted in center comes out almost clean. egg. 3. sugar.18 muffins Change Servings  2 tablespoons confectioners' sugar (optional) Directions 1. Serve warm. Add applesauce. brown sugar. dissolved in . baking 1 cup margarine  1 1/4 cups white sugar  1 egg  3 ripe bananas  1 tablespoon instant coffee granules. stir together flour. Sprinkle muffin tops with confectioners' sugar. if desired. Stir in chocolate chips.

Spoon 3. Blend butter or margarine. 2. Cool on wire racks. Add flour. Bake for 25 minutes. egg. and vanilla in food processor for 2 minutes. dissolved coffee. Add chocolate chips and mix in with wooden spoon. and blend just until flour disappears. salt.mixture into 15 to 18 paperlined muffin cups. Preheat oven to 350 degrees F (175 degrees C).  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. sugar. banana. . baking powder. and soda.

Preheat oven to 350 degrees F (175 degrees C). stir into the batter. 3. Grease two muffin pans or line with 20 paper baking cups. Combine the flour.Easy Chocolate Cupcakes Ingredients Edit and Save Original recipe makes 16 cupcakes Change Servings  1/4 teaspoon salt  3/4 cup milk Directions  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. Mix in the eggs. almond extract and vanilla. dividing evenly. beat the butter and sugar with an electric mixer until light and fluffy. When cool. Cool in the pan set over a wire rack. Frost with your favorite frosting. cocoa. arrange the cupcakes on a serving platter. In a medium bowl. Spoon the batter into the prepared cups. . 20 to 25 minutes. 2. baking powder and salt. alternating with the milk. Bake in the preheated oven until the tops spring back when lightly pressed. just until blended.