Best Moist Carrot Cupcakes Recipes
MOIST CARROT CUPCAKES
If your kids think they don't like carrots, just wait until these cinnamon-scented, lightly frosted little cakes hit the table. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts : Calories 226 calories, Fat 8g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 244mg sodium, Carbohydrate 34g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.
MOIST CARROT CUPCAKES
My friends and family love them. They are so moist! They go great with my dairy-free cream cheese frosting. After they cool, top with frosting and shredded coconut.
Provided by dazelaze21
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
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.
Nutrition Facts : Calories 274.2 calories, Carbohydrate 42 g, Cholesterol 31 mg, Fat 10.9 g, Fiber 1.5 g, Protein 3 g, SaturatedFat 2.4 g, Sodium 263.5 mg, Sugar 28.3 g
MOIST VEGAN CARROT CAKE CUPCAKES
This is modified from Epicurious.com's, "Carrot Cupcakes with Ginger-Cream Cheese Icing", and "veganized" with the use of flax seeds to replace the eggs....super moist and dense! *Note: add 1/4-1/2 cup raisins for a more classic carrot cake flavor
Provided by PrudenceWichett
Categories Dessert
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.
Nutrition Facts : Calories 239.8, Fat 14.3, SaturatedFat 1.8, Sodium 205.4, Carbohydrate 27.7, Fiber 1, Sugar 18.6, Protein 1.4
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