Carrot-Topped Cupcakes

If you want to add more gluten free, dairy free, and fodmap friendly recipes to your collection, Carrot-Topped Cupcakes might be a recipe you should try. This recipe makes 24 servings with 191 calories, 1g of protein, and 8g of fat each. For 42 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of carrots, cream cheese frosting, walnuts, and a handful of other ingredients are all it takes to make this recipe so flavorful. 36 people found this recipe to be flavorful and satisfying. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Taste of Home. Overall, this recipe earns a rather bad spoonacular score of 26%. If you like this recipe, you might also like recipes such as Carrot, Zucchini Cupcakes with Maple & Cream Cheese Brown Sugar Frosting topped with a Candied Pecan, Cupcakes Benedict – Maple Cupcakes Topped with Black Forest Bacon, Poached Eggs, and Maple Hollandaise Sauce, and Pecan-Topped Carrot Pie.

Servings: 24

Preparation duration: 25 minutes

Cooking duration: 20 minutes

 

Ingredients:

1-1/2 cups shredded carrots

1 can (16 ounces) cream cheese frosting

1 teaspoon ground cinnamon

Orange paste food coloring

Fresh parsley sprigs

1 package spice cake mix (regular size)

1/2 cup chopped walnuts

Equipment:

muffin liners

toothpicks

Cooking instruction summary:

Directions Prepare cake batter according to package directions. Fold in carrots, walnuts and cinnamon. Fill paper-lined muffin cups half full. Bake at 350° for 18-23 minutes or until a toothpick inserted near the center comes out clean. Remove from pans to wire racks to cool completely. Frost cupcakes with 1-1/4 cups frosting. Place remaining frosting in a small resealable bag; tint with orange food coloring. Cut a small hole in the corner of bag; pipe a carrot on the top of each cupcake. Add a parsley sprig for greens. Yield: 2 dozen. Originally published as Carrot-Topped Cupcakes in Quick CookingMarch/April 2001, p13 Print Add to Recipe Box Email a Friend

 

Step by step:


1. Prepare cake batter according to package directions. Fold in carrots, walnuts and cinnamon.

2. Fill paper-lined muffin cups half full.

3. Bake at 350° for 18-23 minutes or until a toothpick inserted near the center comes out clean.

4. Remove from pans to wire racks to cool completely.

5. Frost cupcakes with 1-1/4 cups frosting.

6. Place remaining frosting in a small resealable bag; tint with orange food coloring.

7. Cut a small hole in the corner of bag; pipe a carrot on the top of each cupcake.

8. Add a parsley sprig for greens.


Nutrition Information:

Quickview
96k Calories
0.44g Protein
4g Total Fat
13g Carbs
2% Health Score
Limit These
Calories
96k
5%

Fat
4g
8%

  Saturated Fat
1g
6%

Carbohydrates
13g
5%

  Sugar
12g
14%

Cholesterol
0.0mg
0%

Sodium
39mg
2%

Get Enough Of These
Protein
0.44g
1%

Vitamin A
895IU
18%

Manganese
0.11mg
5%

Copper
0.05mg
2%

Fiber
0.36g
1%

Vitamin K
1µg
1%

Magnesium
4mg
1%

Phosphorus
10mg
1%

Vitamin B6
0.02mg
1%

covered percent of daily need
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Food Trivia

Pumpkin flowers are edible.

Food Joke

The local courtroom was packed as testimony began in the sentencing hearing of a woman convicted of murdering her husband of 20 years by poisoning his coffee. The defense attorney knew he had his work cut out for him trying to make his client appear more sympathetic to the Judge, especially since she had been so "matter-of-fact" about the whole thing all during the trial. "Mrs. Roth," he began, "was there any point that morning where you felt pity for your husband?" "Well... yeah... I guess..." she replied. "And when was that?" pressed the attorney. "Well...," she replied, "when he asked for his third cup."

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