Time 35m Yield 10 cupcakes. Number Of Ingredients 14 Steps:
In a large bowl, beat the sugar, oil and egg until well blended. Beat in applesauce and vanilla. Combine the flour, baking soda, cinnamon and salt; gradually beat into sugar mixture until blended. Stir in carrots., Fill paper-lined muffin cups half full. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine frosting ingredients; beat until smooth. Frost cupcakes. Refrigerate leftovers.
Time 45m Yield 12 Number Of Ingredients 15 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners. Beat eggs, 1 cup plus 2 tablespoons white sugar, and brown sugar together in a bowl. Mix in oil and vanilla extract. Fold in carrots, pineapple, and coconut. Mix flour, baking soda, salt, cinnamon, nutmeg, and ginger together in another bowl. Add to the carrot mixture and mix until evenly moist. Transfer batter to the prepared muffin tin. Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes.
Time 35m Yield 2 dozen. Number Of Ingredients 17 Steps:
Preheat oven to 325°. In a large bowl, beat the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, allspice and salt; gradually add to egg mixture. Stir in carrots. , Fill greased or paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners’ sugar until smooth. Stir in the coconut, pecans and raisins. Frost cupcakes. Store in the refrigerator.
Time 1h20m Yield 12 Number Of Ingredients 12 Steps:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Mix together the flour, baking powder, baking soda, salt and cinnamon. Set aside. In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut. Pour into prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Time 50m Yield 24 Number Of Ingredients 11 Steps:
Heat oven to 350°F. In large bowl, beat cake mix, oil, water and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in up to three of the added ingredients and mix gently. Pour into baking cups in cupcake pan, filling each about 2/3 full. Bake 17-22 minutes. Cool completely. Pipe or spread frosting over cupcakes. Decorate as desired.
Time 40m Yield 12 cupcakes, 12 serving(s) Number Of Ingredients 13 Steps:
Preheat oven to 350°F Line twelve 1/3-cup muffin cups with paper liners. Whisk first 6 ingredients in a medium bowl. Using electric mixer, or by hand, beat sugar, oil, flax meal and water in large bowl until well blended. Add dry ingredients to flax mixture in 2 additions, beating until well blended after each addition. Mix in carrots, pineapple and raisins (if using). Spoon batter into prepared muffin cups, filling each 3/4 full. Bake cupcakes until tester inserted into center comes out clean, about 20-30 minutes. Turn cupcakes out onto racks and cool completely.
More about “moist carrot cupcakes recipes”
Time 47m Yield 24 serving(s) Number Of Ingredients 16 Steps:
CUPCAKES:. Heat oven to 350. Line 24 cups in muffin trays. In large bowl, stir together butter, sugars and eggs until well blended. Stir in flour, salt, cinnamon, nutmeg, baking powder, baking soda, carrots and raisins. Spoon 1/4 c batter into each cupcake liner. Bake at 350 for 25-27 minutes or until toothpick inserted in center comes out clean. Cool cupcakes in pan on rack for 5 minutes, then remove and cool completely on wire rack. FROSTING:. In a large bowl, beat butter and confectioners’ sugar together on medium-high until blended. Add cream cheese and vanilla and beat on medium-high until no lumps remain. Divide frosting among cupcakes.
