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:
covered percent of daily need
