BUNNY'S BEST CARROT CAKE CUPCAKES
Hippity, Hoppity, yummy's on the Way!!
Provided by TAMMY WADE
Categories Cakes
Time 35m
Number Of Ingredients 12
Steps:
- 1. mix all together well, folding in the carrots, raisins, and nuts lastly
- 2. fill muffin cups 3/4 full, use papers for best results.
- 3. frosting: 2 8oz. cream cheese, 1 stick butter room temperature, 2 cups powdered sugar, 1/4 cup pancake syrup, 1/2 tsp. maple flavoring.. mix well, and frost when cupcakes are cool... enjoy
- 4. BAKE AT 350*
CARROT CAKE CUPCAKES
This recipe is so special to me because it was passed down from my grandmother, to my mother, and now to me. This family classic is now often requested for any type of work function.-Leann Schmid, Covington, Kentucky
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 28 cupcakes.
Number Of Ingredients 16
Steps:
- In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine 2 cups flour, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in carrots and pineapple. Toss the raisins with the remaining flour until coated; fold into batter., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and milk; beat until smooth. Frost cupcakes. Refrigerate leftovers.
Nutrition Facts :
BUNNY FACE-CARROT CAKE CUPCAKES
Sweet bunny faces on these luscious cupcakes hint at the moist carrot cake underneath. Make 'em for Easter, birthdays or any time you need cuteness.
Provided by My Food and Family
Categories Cakes
Time 1h40m
Yield 24 servings
Number Of Ingredients 15
Steps:
- Heat oven to 350°F.
- Beat first 4 ingredients in large bowl with mixer 3 min. Stir in carrots and nuts.
- Spoon into 24 paper-lined muffin cups.
- Bake 18 to 20 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Remove from pans to wire racks; cool completely.
- Beat cream cheese and butter in large bowl with mixer until blended. Gradually beat in powdered sugar. Spread onto cupcakes; sprinkle with coconut.
- Decorate with remaining ingredients as shown in photo.
Nutrition Facts : Calories 300, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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