Best Spiced Carrot Cupcakes Recipes

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CARDAMOM-SPICED CARROT CUPCAKES RECIPE BY TASTY



Cardamom-Spiced Carrot Cupcakes Recipe by Tasty image

Here's what you need: carrots, unsalted butter, granulated sugar, light brown sugar, large eggs, vanilla extract, all purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, ground ginger, ground nutmeg, coconut oil, ground cardamom, Fisher® Chef's Naturals Pecan Halves, cream cheese, vanilla extract, powdered sugar, orange, ground cardamom, ground ginger

Provided by Fisher® Nuts

Categories     Desserts

Yield 24 cupcakes

Number Of Ingredients 22

3 carrots, quartered
1 stick unsalted butter, room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
3 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon kosher salt
2 teaspoons ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 cup coconut oil, melted
2 tablespoons ground cardamom, plus 1 teaspoon
2 ⅓ cups Fisher® Chef's Naturals Pecan Halves, finely chopped, divided
10 oz cream cheese, room temperature
2 teaspoons vanilla extract
4 cups powdered sugar
1 orange, zested
1 teaspoon ground cardamom
½ teaspoon ground ginger

Steps:

  • Preheat the oven to 350°F (180°C). Line 2 12-cup muffin tins with paper liners and grease with butter spray.
  • Make the base carrot cupcake batter: In a food processor, process the carrots until finely chopped.
  • In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, about 2 minutes. Add the granulated and brown sugars, and beat until smooth, about 2 minutes, scraping down the sides of the bowl as needed.
  • In a small bowl, beat together the eggs and vanilla extract.
  • Add the egg mixture to the butter mixture in thirds, beating on medium speed between each addition until fully incorporated.
  • In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  • Add the dry ingredients to the wet ingredients in thirds, beating on low speed between each addition until incorporated.
  • Add the coconut oil and beat on medium-low speed for 1 minute, until fluffy.
  • Finish making the cupcakes according to your desired variation.
  • For the Cardamom-Spiced Carrot Cupcakes: When making the batter, add the cardamom to the dry ingredients. Gently fold in the carrots and 1⅓ cups Fisher Pecans. Divide the batter evenly between the prepared muffin cups, filling each about ¾ of the way full. Bake the cupcakes for 15-17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let cool completely before frosting.
  • Meanwhile, make the orange, cardamom, and ginger-spiced cream cheese frosting: In a large bowl, whip together the cream cheese and vanilla extract with an electric hand mixer on medium speed until fluffy, 2 minutes, scraping down the sides of the bowl as needed. Add the powdered sugar and beat on low speed until smooth. Add the orange zest, cardamom, and ginger, and beat until incorporated. Transfer the frosting to a piping bag fitted with a large round tip. Refrigerate until ready to use.
  • To frost, place the tip of the piping bag upright at the center of a cupcake and squeeze until the cupcake is covered with frosting. Repeat with the remaining cupcakes, then garnish the edges with the remaining cup of Fisher Pecans.
  • Enjoy!

Nutrition Facts : Calories 321 calories, Carbohydrate 47 grams, Fat 13 grams, Fiber 2 grams, Protein 3 grams, Sugar 36 grams

SPICED CARROT CUPCAKES



Spiced Carrot Cupcakes image

A medley of spices and a fluffy white chocolate frosting star in this cupcake recipe. They're moist and light-tasting...a little different from your average cupcake. Angela Coulter, Blairsville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 1 dozen.

Number Of Ingredients 23

1-1/2 cups all-purpose flour
1 cup plus 2 tablespoons sugar
1/3 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 eggs
1/2 cup canola oil
1 teaspoon vanilla extract
2 cups finely shredded carrots
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts
WHITE CHOCOLATE CREAM CHEESE FROSTING:
4 ounces cream cheese, softened
1/4 cup butter, softened
1 ounce white baking chocolate, melted and cooled
1 tablespoon heavy whipping cream
1/2 teaspoon vanilla extract
1/4 teaspoon orange extract
2 cups confectioners' sugar
Chopped walnuts, optional

Steps:

  • In a large bowl, combine the first eight ingredients. In another bowl, beat the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the carrots, pineapple and walnuts. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 25-28 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack., For frosting, in a small bowl, beat cream cheese and butter until smooth. Beat in the chocolate, cream and extracts. Gradually beat in confectioners' sugar until smooth. Pipe or spread over cupcakes, garnish with walnuts is desired. Store in the refrigerator.

Nutrition Facts : Calories 458 calories, Fat 21g fat (7g saturated fat), Cholesterol 58mg cholesterol, Sodium 188mg sodium, Carbohydrate 63g carbohydrate (48g sugars, Fiber 1g fiber), Protein 5g protein.

EASY SPICED CARROT CAKE CUPCAKES



Easy Spiced Carrot Cake Cupcakes image

When you want an Easter treat that tastes as good as it looks-and really looks good-make these surprisingly easy carrot cake cupcakes. The secret to their ease is using Betty Crocker™ yellow cake mix as the shortcut base for your batter. Extra spices and carrots are stirred in for an extra flavorful and moist result-like a classic carrot cake in a smaller format. Let yourself get into the springtime spirit as you decorate with Betty Crocker™ Rich & Creamy cream cheese frosting, Great Value™ assorted sprinkles and sugars, followed by crushed chocolate cookie "dirt," and decorative cupcake toppers.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 24

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup vegetable oil
1/2 cup water
4 eggs
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 cups coarsely shredded peeled carrots
1 container (16 oz) Betty Crocker™ Rich & Creamy cream cheese frosting
Assorted Great Value™ sprinkles, nonpareils and sugars, as desired
Finely crushed chocolate cookies, as desired
Paper cupcake decorative toppers, as desired

Steps:

  • Heat oven to 375°F (350°F for dark or nonstick pans). Place foil or paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, beat cake mix, oil, water, eggs, cinnamon and nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots. Divide batter evenly among muffin cups (about two-thirds full).
  • Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, then remove from pan to cooling racks; cool completely, about 1 hour.
  • Frost cupcake with 1 generous tablespoon frosting. Using photo as a guide, immediately roll edges of frosting in sprinkles and top with crushed chocolate cookies. Repeat with remaining cupcakes. Insert topper in center of each cupcake.
  • Store loosely covered at room temperature.

Nutrition Facts : Calories 200, Carbohydrate 28 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 19 g, TransFat 0 g

CARROT GINGER CUPCAKES WITH SPICED CREAM CHEESE FROSTING



Carrot Ginger Cupcakes With Spiced Cream Cheese Frosting image

A cupcake with just the right amount of spice. Toast walnuts in the microwave for easier prep. Spread evenly on microwaveable dish, and heat on high for 2 minutes. Stir and continue cooking for 1-2 minutes, stirring after each minute until lightly browned.

Provided by CoffeeB

Categories     Dessert

Time 35m

Yield 24 serving(s)

Number Of Ingredients 9

1 (16 ounce) package poundcake mix
3/4 cup water or 3/4 cup milk
2 eggs or 4 egg whites
3/4 cup carrot, shredded
1 tablespoon ginger, ground
1 teaspoon cinnamon, divided
1/2 cup walnut pieces, toasted
1 (8 ounce) package cream cheese, softened
2 cups Cool Whip

Steps:

  • Preheat oven to 350 degrees.
  • Prepare cake batter as directed on package using water/milk and 2 eggs.
  • Stir in carrots, ginger, 3/4 t. cinnamon and walnuts.
  • Spoon batter into 24 paper lined muffin cups.
  • Bake 15 minutes or until toothpick comes clean.
  • Beat cream cheese in medium bowl with wire whisk until smooth.
  • Gently stir in whipped topping.
  • Spread with reserved 1/4 t. cinnamon.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 77.4, Fat 6.9, SaturatedFat 3.7, Cholesterol 28, Sodium 38, Carbohydrate 2.6, Fiber 0.3, Sugar 1.7, Protein 1.7

CARROT-GINGER CUPCAKES WITH SPICED CREAM CHEESE



Carrot-Ginger Cupcakes with Spiced Cream Cheese image

Cupcakes are the hottest trend in baking, and these flavor-packed treats, blanketed with creamy frosting, are sure to be a hit with kids of all ages.

Provided by My Food and Family

Categories     Cakes

Time 1h5m

Yield 24 servings

Number Of Ingredients 7

1 pkg. (16 oz.) pound cake mix
3/4 cup shredded carrots
1/2 cup chopped walnuts, toasted
1 Tbsp. ground ginger
1 tsp. ground cinnamon, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 cups thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 350°F.
  • Prepare cake batter as directed on package; stir in carrots, nuts, ginger and 3/4 tsp. cinnamon.
  • Spoon batter into 24 paper-lined muffin cups.
  • Bake 15 min. or until toothpick inserted in centers comes out clean. Cool completely.
  • Beat cream cheese in medium bowl with whisk until creamy. Gently stir in COOL WHIP; spread over cupcakes. Sprinkle with remaining cinnamon.

Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

CARROT & ZUCCHINI CUPCAKES W/ SPICED ICING



Carrot & Zucchini Cupcakes w/ Spiced Icing image

Carrot cake is one of my favorites and my mom used to make the best zucchini muffins, so I decided to try to put the two together into a yummy cupcake. I'm sure simple cream cheese icing would be good on these, but I love this particular cream cheese icing recipe.

Provided by Alicia . @ahato

Categories     Cakes

Number Of Ingredients 23

CARROT ZUCCHINI CUPCAKES
1 1/2 cup(s) all purpose flour
1 cup(s) granulated white sugar
1 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1 teaspoon(s) cinnamon
1/4 teaspoon(s) nutmeg
1/4 teaspoon(s) ground cloves
1/2 teaspoon(s) baking soda
3/4 cup(s) applesauce (or vegetable oil)
2 - eggs
1 teaspoon(s) vanilla
1 cup(s) shredded carrot
1 cup(s) shredded zucchini
1/4 to 1/2 cup(s) raisins (depends on your taste)
SPICED CREAM CHEESE ICING
2 8oz package(s) cream cheese, softened
1/2 cup(s) butter, softened
3 cup(s) confectioners sugar
1 teaspoon(s) vanilla
1 1/2 teaspoon(s) cinnamon
1/2 teaspoon(s) nutmeg
1/4 teaspoon(s) ground cloves

Steps:

  • Preheat oven to 350 degrees and put paper cupcake liners into cupcake pan. In a food processor, pulse carrots, zucchini and raisins until they are uniform in size. *This step is optional but I have found that it works better than folding in shreds and whole raisins*
  • In a large bowl combine flour, sugar, baking powder, cinnamon, nutmeg, cloves, salt and baking soda. In a separate bowl, beat applesauce, eggs and vanilla. Beat the wet ingredients into the dry ingredients until it is mixed. Add the processed vegetables and beat until well incorporated.
  • Fill each cupcake liner about 1/2 way or so with batter and bake for 21-25 minutes. Allow to cool completely before frosting and refrigerate.
  • For the frosting, cream together the cream cheese, butter and vanilla. Add the confectioner's sugar in parts and beat well. If needed, add a little more sugar for consistency. Add the cinnamon, nutmeg and cloves and mix well.

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