These tender Carrot Cake Cupcakes have the most glorious surprise inside; cream cheese frosting! Perfect for any springtime or Easter celebration!
Carrot Cake Cupcakes
These could also be considered Carrot Cake Muffins, but I love the idea of these being a decadent mini carrot cake with cream cheese.
But, you may be asking yourself, what is the difference between a cupcake and a muffin? For one, cupcakes are miniature versions of cake and the batter is prepared the same way. And of course, then there is the frosting.
Muffins are prepared in the same way as a quick bread and require a gentle touch and hands-off approach when stirring the batter. Why? Too much mixing will cause the air bubbles to burst and you will not have as fluffy and light a texture. Muffins also tend to have less sugar and often considered healthier based on what is mixed in with them.
So, technically speaking, this is a carrot cake muffin based on the way the batter is prepared. But the addition of the cream cheese filling definitely makes them taste like a decadent cupcake!
How to Make Carrot Cake Cupcakes
Try to not overfill the cupcake pans. The batter should fill about 2/3 of the liner.
Be mindful of the cooking time, and it can be different in different ovens. Always start with the lowest time first and check to see if they are done. If you cook them too long they will dry out, and no one wants dry Carrot Cake Cupcakes!
These cupcakes are great with raisins folded in as well, feel free to add about 3/4 of a cup to the batter.
Carrot Cake Cupcakes
Created by Peabody on March 13, 2018
IngredientsFor the Cream Cheese Frosting Center:
8 ounces cream cheese, at room temperature
1 cup confectioners sugar
For the Muffin Batter
2 cups (256g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 large eggs, room temperature
2/3 cup (135g) firmly packed light brown sugar
1 cup (240g) buttermilk
6 tablespoons (85g) unsalted butter, melted
2 large carrots, peeled and finely shredded (1 1/2 cups)
InstructionsCream Cheese Center
Using a stand mixer with the paddle attachment beat together the cream cheese and powdered sugar.
Spoon the mixture into a thin log on to plastic wrap. Make the log be about 12-inches in length.Cover fully with plastic wrap and roll a few times to get rid of air bubbles.
Place in freezer for at least four hours.
Preheat an oven to 425°F. Line cupcake pan with paper liners.
In a large bowl, stir together the flour, baking powder, baking soda, salt and spices.
In another bowl, whisk together the eggs and brown sugar until blended. Whisk in the buttermilk and butter.
Add the egg mixture to the flour mixture and, using a rubber spatula, stir just until evenly incorporated. Do not over-mix.
Fold in the carrots just until evenly distributed.
Spoon the batter into the prepared cupcake pan, filling them 1/3 of the way full.
Remove the cream cheese frosting log from freezer and divide/slice into 12 equal parts.
Place a piece of the frozen cream cheese frosting on top of and in the middle of the cupcake batter.
Top each cupcake with another 1/3 of the batter, right on top of the cream cheese frosting piece.
Bake until the cupcakes are golden brown, 15 to 18 minutes.
Transfer the pan to a wire rack and let cool for 2 minutes, then turn the cupcakes out onto the rack.
Shamrock was three layers of cake. Top and bottom were chocolate but the middle layer was rainbow colored when you cut into it (Red on outside through purple in middle). Covered in green buttercream icing. Gold coins were made of chocolate and covered in gold foil.
I made this cake for my moms birthday and also it happens to me my wedding anniversary so one cake for two special occasions. I’ve baked your delicious and moist perfect chocolate cake and also I’ve made a Nutella frosting. The flowers are made from buttercream frosting (your recipe). My mom and my husband loved the design and the taste was heavenly.
This cake is a fine example of a delicious no-bake treat that is amazingly easy to make, yet utterly scrumptious. The layers may get a bit messy and imperfect, but that will not take away from the final taste of the cake. Also you can place it in the freezer for 30-60 minutes before serving, so it has an ice-cream consistency.
The recipe is quite straightforward, but it does involve making caramel in the very beginning. Real, rich caramel is just caramelized sugar, either using the dry or wet method. I prefer the dry caramel, which is what is described in the recipe below. As always, be very careful when cooking sugar, because the temperature is high, and sugar can cause burns.
This Orange Cake comes together so quickly and is a definite crowd pleaser! I was able to make it because I finally did some Pantry Organization. (Who knew I had 4 bottles of Orange Extract?!?)
Before I share the recipe (it is below) I need to tell you a bit about how this cake came together. I opened my pantry door and was a bit taken aback at how disorganized it had become. Spices were everywhere and thrown on the shelf every which way. It was the same situation with the extracts and food color. Not only was the pantry a mess, but it was costing me money as I was replenishing products that I had plenty of!
Just look at the state of that. How could I ever bake properly when things were hidden behind piles of products?
So I decided to empty out the pantry and start over.
I ended up having to work with 2 shelves at a time as the content of my baking shelves was enough to fill our table and countertops!
Bags upon bags of half-opened chocolate and marshmallows. I was able to consolidate quite a bit as well as get rid of expired or stale items.
Ready for the “after”?
I absolutely love how it turned out! Every item has a home and I can clearly see how much I have of each!
Pantry Organization Ideas
Start with a Clean Slate – by removing everything I was able to see everything I had and determine what was needed. I was also then able to properly clean the shelves and any dirty bottles if necessary.
Sort by Season – as a baker it helps to have all baking related items near each other. The same applies to seasons! I grouped all my grilling seasonings so that I would have easy access to them all. I also grouped all the dried herbs in their own spot. I used these handy-dandy sliding spice containers from Bed, Bath & Beyond.
Corners – hello lazy susan! I asked my friends on Instagram what they thought I should do with the corners and people overwhelmingly responded with lazy susans. They were right! It allows you to easily access items that would otherwise be awkward to get to.
Orange Cake Recipe
Because I was able to see that I had 4 bottles(!!!) of Orange Extract I decided I needed to make an Orange Cake with an Orange Glaze. My clean fresh pantry was my inspiration for baking!
What I love about this easy recipe is that it is a few simple ingredients and comes together so quickly. It also incorporated fresh orange juice as well as orange extract so the flavor is OUT OF THIS WORLD amazing. Orange lovers watch out… you will not be able to get enough of this cake!
If you wanted to make this into an Orange Creamsicle Cake, simply omit the orange extract from the glaze and replace with vanilla.
This Orange Cake is small but packs a huge flavor punch. I used a standard size bundt pan but you could definitely use a smaller pan to get the more traditional bundt size.
I like to add the orange glaze while the cake is still warm so that it seeps into every nook and cranny. I also like to reserve just a bit to add to each individual slice!
Created by Amanda on March 15, 2018
1/2 cup (170g) sugar
2 large eggs, room temperature
3 tablespoons milk
3 tablespoons orange zest from about 3 oranges (the zest is for garnish but it is easier to zest oranges before juicing)
3/4 cup (6 ounces or 177ml) freshly squeezed orange juice from about 3 oranges
1/2 cup (112g) vegetable oil
1 teaspoon McCormick vanilla extract
2 teaspoons McCormick orange extract
1 1/2 cups (192g) all-purpose flour
1 1/2 teaspoons baking powder
1 1/4 cups (160g) icing sugar
4 -6 tablespoons milk
2 tablespoons McCormick orange extract
Preheat oven to 350°F and prepare a bundt cake with baking spray.
Add sugar, eggs, milk, orange juice, oil, and extracts to a large bowl and whisk until fully incorporated.
Add the flour and baking powder to the wet ingredients, and lightly whisk until combined. Do not over mix.
Pour the batter into the bundt cake and bake for about 25-35 minutes until lightly golden brown on top and a toothpick comes out clean.
Remove from oven and let cool a bit room temperature and then invert onto a cake plate.
Mix all the ingredients until fully combined. Start with 4 tablespoons of milk and add more as needed.