Carrot Cupcakes

Carrot Cupcakes

Nothing makes a hot cup of coffee better than a crisp, cool Autumn morning…and a carrot cupcake.

Lots of shredded carrot (seriously, you’ll think “this much?”) and chopped walnuts are mixed in to a tender spice cake, for a taste that will definitely have you wanting more of cooler temperatures.

Source: Tide and Thyme

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Carrot and Orange Cupcakes

Carrot and Orange Cupcakes

There’s no doubt that these Carrot and Orange Cupcakes look good enough to eat, in fact you may want to take a moment just to enjoy their beauty, but the best part is that they actually ARE delicious. Carrot and orange aren’t the only ingredients found in these cupcakes that tantalize your taste buds. You’re sure to be delighted with spices and raisins that just add that final touch to an already very impressive sweet treat. This is one of those “make a double batch” recipes, because they go really fast.

Source: Kitchen Sanctuary

 

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Carrot Cake Cupcakes

Carrot Cake Cupcakes

Carrot cake. We all know it, and we love it or we hate it, but one of my biggest issues with it is that I just cannot get through a whole slice! Boom…these little morsels solve that problem entirely with their compact, delicious cupcake design. Add a little scrumptious frosting on top, and boom, a quick bite of yumminess. Try them, try them now. You won’t regret it.

Source: Shugary Sweets

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CARROT CAKE CUPCAKES


Carrot cake is a classic treat that can be served any time of the year, but is especially tasty in the winter. Something about those cold, snowy days calls for a hearty cupcake flavored with ground up carrots, sliced walnuts, orange zest, buttermilk, ground cardamom and ground cinnamon. Once these cupcakes have baked and have had a chance to cool off, top them with a homemade cream cheese frosting. This classic frosting will make them even harder to resist!
Source Simply Recipes

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CARROT CAKE CUPCAKE WITH DULCE DE LECHE BUTTERCREAM


Carrot cake is usually topped with smooth, slightly buttery cream cheese frosting. Not these. These carrot cake cupcakes with their baked in vanilla, pineapple, walnuts, coconut, cinnamon, ginger and cloves, are finished off with a layer of dulce de leche buttercream. The frosting, which contains butter, heavy cream, vanilla, powdered sugar, salt and dulce de leche, adds another dimension to the already complex flavors within the cake. Of course, if you want to go the traditional route, reach for the cream cheese!
Source Joy The Baker

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Carrot Cake Cupcakes with Lemony Cream Cheese Frosting


For a healthier cupcake, consider making one from a batch of carrot cake batter. And before you ask – of course they’re healthy! They contain carrots! And cinnamon, nutmeg, flour, baking soda, salt, and a whole bunch of other things. The recipe also contains finely chopped walnuts, which are used both in the batter and as a topping, once they are baked and layered with lemony cream cheese frosting. How can you resist something so tasty and healthy!
Source Fine Cooking

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Carrot Cake Cupcakes with Cream Cheese Icing


When you want an instant reaction about how delicious your cupcakes is, this is the recipe to try. The carrot cupcake with carrot bits and raisins has just the right amount of bite and although you know they are healthy, these certainly don’t taste like health food. The cream cheese icing has just the right amount of tanginess to balance out the cupcake underneath in both taste and texture. Tangy, sweet and delicious; just the way you like it.
Source Sweetopia

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Carrot Cake Cupcakes


This Carrot Cake Cupcake recipe is just in time for fall baking, fund raiser bake sales, and holiday celebrations. While carrot cake is not just an autumn favorite, the spices in this beauty lend themselves well to this time of year. The aroma of baking carrot cake is a fall favorite as well with the nutmeg, cinnamon, vanilla, and brown sugar flowing through the house on the cool autumn breeze.
Source Bashful Bao

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Carrot Cake Mini Cupcakes with Cream Cheese Frosting


Mini cupcakes are made quickly and easily with this recipe. Instead of gathering all of the ingredients from scratch, start off with a basic spice cake mix. Leave out one egg, and substitute in canned pineapple and grated carrots to give these goodies the carrot cake flavor that you’re going for. (Otherwise, you’ll end up with spice cake cupcakes, which will be just as good!) Topped with a simple cream cheese and vanilla frosting, these mini cupcakes are a great addition to any party menu.
Source Laurens Latest

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