Easy Carrot Cupcakes with Cream Cheese

Frosting
Cook time
15 mins

Total time
15 mins

Author: Layla
Serves: 12

Ingredients
For the Cupcakes:

1 cup flour

2 cups grated carrots

cup oil

cup sugar

2 eggs
1 teaspoon cinnamon or apple spice

1 teaspoon baking soda

teaspoon baking powder or cream or tarter

teaspoon salt

Cream Cheese Frosting

cup cream cheese (half the stick), room temperature
cup butter (half the stick), room temperature

1 cups powdered sugar

1 teaspoon vanilla extract

Instructions
1.

Heat oven to 350 degrees F. Grease 12 muffin tins or line with cupcake
liners and set aside. In a large bowl beat the eggs for a few seconds.
Gently stir in the grated carrots and oil. Add the rest of the ingredients
and stir to combine, about 10 stirs ( be careful not to over mix!).

2.

Fill cupcake tins about full. Bake for no more than 12-15 minutes or
until golden brown. Remove from oven and allow to cool for at least 10
minutes before frosting.
3.
4.
For the Frosting: In a blender or by hand, beat the butter, cream
cheese, and vanilla until fluffy combined. Gradually add the powdered

sugar and cream until light and fluffy. Once the cupcakes have cooled
frosting with cream cheese frosting using a piping bag, zip-lock bag or
spread with a spoon.

Fluffy Snowflake
Cupcakes

1 teaspoon
snowflakes for garnish

Ingredients
1 cup unsalted
butter, room
temperature
3/4 cup sugar

2 large eggs at room

temperature

1 cup plus 3
tablespoons self-rising
flour

3 tablespoons whole
milk

1 teaspoon vanilla
extract

Instructions
1.
2.

4.
pour batter into
cupcake molds about 1/3
full.

FROSTING:
I/2 cup unsalted
butter at room
temperature
2 cups powdered
sugar

Preheat oven to 350

degrees
Line 12 cupcake pan
with paper liners

3.
Mix the butter and
sugar until nice and fluffy
for about 2 minutes, add
eggs one at a time and
continue mixing. Add
vanilla, milk and flour and
continue mixing for
another minutes.

1 tablespoon
snowflakes

3 teaspoons fresh
lemon juice

5.
Bake until golden
brown for 18-22 minutes.
6.

Set aside and let the

cupcakes cool for about
10 minutes.
7.

FROSTING:

8.
Using an electric
mixer beat the butter and
sugar until fluffy. Add the
lemon juice.
9.
Spread on the
cupcakes and sprinkle the
snowflakes
Lemon Cupcakes

1 cup whole milk, divided

2 1/2 tablespoons fresh lemon

juice, divided

Ingredients

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Original recipe makes 30

cupcakes Change Servings

Lemon Cream Icing

2 cups chilled heavy cream

3 cups self-rising flour

3/4 cup confectioners' sugar

1/2 teaspoon salt

1 1/2 tablespoons fresh lemon

juice

1 cup unsalted butter, at room

temperature

2 cups white sugar

4 eggs, at room temperature

1 teaspoon vanilla extract

2 tablespoons lemon zest

Directions
1. Preheat oven to 375 degrees
F (190 degrees C). Line 30
cupcake pan cups with paper
liners.
2. Sift the self-rising flour and
salt together in a bowl. In
another bowl, beat the
unsalted butter and sugar
with an electric mixer until
light and fluffy. Beat in the
eggs one at a time, beating

each egg until incorporated

before adding the next. Mix
in the vanilla extract and
lemon zest.
3. Gently beat the flour mixture
into the butter mixture, one
third at a time, alternating
with half the milk and half
the lemon juice after each of
the first 2 additions of flour.
Beat until just combined; do
not over mix.
4. Fill the prepared cupcake
liners with batter 3/4 full,
and bake in the preheated
oven until a toothpick
inserted in the center comes
out clean, about 17 minutes.
Let the cupcakes cool in the
pans for about 10 minutes
before removing them to
finish cooling on a rack.
5. To make the icing, beat the
cream in a chilled bowl with
an electric mixer set on Low
until the cream begins to
thicken. Add the
confectioners' sugar and
lemon juice, a little at a time,
beating after each addition,
until fully incorporated.
Increase the mixer speed to
High, and beat until the icing
forms soft peaks, about 5
minutes. Spread on the
cooled cupcakes. Refrigerate
leftovers.

Simple Vanilla
Cupcakes

INGREDIENTS
NUTRITION

Yield20-25 cupcakes
UnitsUS

2 cups flour
1

2 teaspoon salt

2 teaspoons baking
powder
2 cup butter,
softened
1

4 cup sugar (if you

like your cupcakes
very sweet, add a
little more.)
3

2 eggs

1 cup milk

1 teaspoon vanilla
essence (optional)

DIRECTIONS
1. preheat oven to 375f
or 170c; line muffin
cups with papers.
2. cream butter and
sugar till light and

fluffy. beat in eggs

one at a time.
3. add flour (mixed with
baking powder and
salt) alternating with
milk beat well; stir in
vanilla.
4. divide evenly among
pans and bake for 18
minutes. let cool in
pans.

Mamon (Filipino
Sponge Cake)
INGREDIENTS

NUTRITION

Servings 22-26 Units US

1 cup cake flour

1 cup white sugar

1 teaspoon baking
powder

1 teaspoon vanilla

6 eggs, separated

2 cup vegetable oil

1 teaspoon cream of
tartar

DIRECTIONS
1. Preheat oven to 350F.

2. Sift flour and baking

powder in bowl; set
aside.
3. In a another large
bowl, beat egg white
and cream of tartar
until meringue-like but
not stiff.
4. Gradually add sugar
while beating. Then,
add vanilla and
vegetable oil.
5. Add egg yolks one at a
time and continue
beating.
6. Add cake flour and
baking powder and
continue mixing.
7. Line muffin pans with
paper cups and pour
mixture about 2/3 full.
8. Bake 12 to 15 minutes
or until golden brown.
Finished when
toothpick comes out
clean.

Chocolate Chip
Muffins I
Ingredients

Edit and Save

in the milk, egg, butter and

chocolate chips. Pour batter
into prepared muffin cups or
flat bottomed ice cream
cones.

Original recipe makes 12

muffins Change Servings

1 1/2 cups all-purpose flour

3. Bake in preheated oven for

15 to 20 minutes, until a
toothpick inserted into the
center of a muffin comes out
clean.

1 1/2 teaspoons baking powder

1/2 cup white sugar

Fudgy Chocolate
Chip Muffins

1/2 teaspoon salt

Ingredients

1 cup milk

Edit and Save

Original recipe makes 1

dozen Change Servings

1 egg

1/2 cup applesauce

1/4 cup margarine, softened

1/3 cup butter, melted

1 cup semisweet chocolate chips

1/2 cup white sugar

Directions
1. Preheat oven to 350 degrees
F (175 degrees C). Lightly
grease or line 12 muffin
cups.
2. In a large mixing bowl,
combine the flour, baking
powder, sugar and salt. Stir

1/2 cup light brown sugar

1 egg

1/2 teaspoon vanilla extract

soda, and cinnamon, if

desired. Add to butter
mixture, blending well. Stir in
chocolate chips. Fill muffin
cups 3/4 full with batter.

1 cup all-purpose flour

4. Bake at 350 degrees F (175

degrees C) for 22 to 26
minutes or until wooden pick
inserted in center comes out
almost clean. Cool slightly in
pan on wire rack. Sprinkle
muffin tops with
confectioners' sugar, if
desired. Serve warm.

1/4 cup unsweetened cocoa

powder

1/2 teaspoon baking soda

Mocha Chocolate
Chip Banana Muffins

1/4 teaspoon ground cinnamon

(optional)

Ingredients

1 cup semi-sweet chocolate chips

Edit and Save

Original recipe makes 15 - 18

muffins Change Servings

2 tablespoons confectioners'
sugar (optional)

Directions
1. Preheat oven to 350 degrees
F (175 degrees C). Line
muffin cups (2-1/2 inches in
diameter) with paper bake
cups.
2. In large mixer bowl, beat
butter, sugar, brown sugar,
egg, and vanilla until well
blended. Add applesauce,
blend well.
3. In a separate bowl, stir
together flour, cocoa, baking

1 cup margarine

1 1/4 cups white sugar

1 egg

3 ripe bananas

1 tablespoon instant coffee

granules, dissolved in

mixture into 15 to 18 paperlined muffin cups.

1 tablespoon water

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1/4 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 cup semisweet chocolate chips

Directions
1. Preheat oven to 350 degrees
F (175 degrees C).
2. Blend butter or margarine,
sugar, egg, banana, dissolved
coffee, and vanilla in food
processor for 2 minutes. Add
flour, salt, baking powder,
and soda, and blend just
until flour disappears. Add
chocolate chips and mix in
with wooden spoon. Spoon

3. Bake for 25 minutes. Cool on

wire racks.

Easy Chocolate
Cupcakes
Ingredients

Edit and Save

Original recipe makes 16

cupcakes Change Servings

1/4 teaspoon salt

3/4 cup milk

Directions

10 tablespoons butter

1 1/4 cups white sugar

4 eggs

1/4 teaspoon almond extract

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

3/4 cup unsweetened cocoa

powder

2 teaspoons baking powder

1. Preheat oven to 350 degrees

F (175 degrees C). Grease
two muffin pans or line with
20 paper baking cups.
2. In a medium bowl, beat the
butter and sugar with an
electric mixer until light and
fluffy. Mix in the eggs,
almond extract and vanilla.
Combine the flour, cocoa,
baking powder and salt; stir
into the batter, alternating
with the milk, just until
blended. Spoon the batter
into the prepared cups,
dividing evenly.
3. Bake in the preheated oven
until the tops spring back
when lightly pressed, 20 to
25 minutes. Cool in the pan
set over a wire rack. When
cool, arrange the cupcakes
on a serving platter. Frost
with your favorite frosting.