Cherry Cheesecake Cupcakes

Cherry cheesecake cupcakes are a fun and portable take on a classic dessert. These cute cupcakes are as fitting for a potluck as they are for a dinner party! This post contains affiliate links. I like to keep a few impressive but easy recipes in my back pocket. You never know when you’re going to …

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Cherry cheesecake cupcakes are a fun and portable take on a classic dessert. These cute cupcakes are as fitting for a potluck as they are for a dinner party!

Cherry cheesecake cupcakes arranged on a wire cooling rack.

This post contains affiliate links.

I like to keep a few impressive but easy recipes in my back pocket.

You never know when you’re going to want to make a nice dessert for dinner guests, take something to a potluck that will wow your friends, or drop off something special to the neighbors.

That’s when I turn to recipes like black magic cake, layered pistachio pudding dessert, brownie trifle, funfetti cupcakes, and these cherry cheesecake cupcakes.

We love a crowd-pleasing dessert that doesn’t take hours of work to make!

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Carrot Cake Cupcakes

This carrot cake cupcakes recipe is a smash hit! The moist, spiced cakes are topped with mounds of tangy cream…

A Couple Cooks – Recipes worth repeating.

This carrot cake cupcakes recipe is a smash hit! The moist, spiced cakes are topped with mounds of tangy cream cheese frosting.

Carrot Cake Cupcakes

Here’s a festive recipe that’s a simpler form of the popular classic cake: Carrot Cake Cupcakes! These little cakes are fun, easy to put together, and overwhelmingly satisfying. The moist, carrot-studded cakes have just the right warm spiced interior. Piled high with tangy cream cheese frosting, the flavor combination is out of this world good. We tested these out on a few friends and neighbors and they all came back with 5 star reviews! They’re ideal for spring, Easter, or anytime you’re craving an impressive treat.

Ingredients in carrot cake cupcakes

Carrot cake cupcakes are much simpler than making a big layered cake. No need to make several round pans, worry about a toppling cake or best practices for icing. Just throw the batter in a muffin tin, and you’re done! Icing is quick and simple with a pastry bag. Here’s what you’ll need for the cake portion of these carrot cake cupcakes:

  • All-purpose flour
  • Granulated sugar
  • Spices: cinnamon, ginger and nutmeg
  • Baking soda
  • Salt
  • Eggs
  • Neutral oil
  • Unsweetened applesauce: applesauce is the secret ingredient that makes these cupcakes extremely moist!
  • Carrots: we like to use the large grater holes for substantial chunks of carrots
Carrot cake cupcakes

Tips the cream cheese frosting

The most challenging part of these carrot cake cupcakes? Icing them! There are just a few tips we’ve learned for making the best cream cheese frosting that holds up on a cupcake. Here’s what to know:

  • Let the butter and cream cheese come to room temperature (1 hour). Sure, it’s annoying to remember. But it’s absolutely crucial for the right texture, here. We’ve messed it up with butter that’s too cold. Place them on the counter and it should take 1 hour for both to come to room temperature.
  • Sift the powdered sugar. To ensure the best icing quality, sift the powdered sugar through a fine mesh sieve into a bowl before using it. This removes any lumps.
  • Pipe with a pastry bag. Pastry bags may seem daunting at first, but they’re very easy to use. Choose a fun icing tip and apply the icing in a circular pattern across the top of the cakes.
Carrot cake cupcakes

Presentation ideas for carrot cake cupcakes

These carrot cake cupcakes look lovely with a sprinkle of finely chopped pistachios on top. But you can step them up in a few ways! Here are some ideas:

  • Top with any chopped nuts like pistachios, pecans, or walnuts
  • Add a sprinkle of shredded coconut
  • Add carrot candies to the tops, or make a decorative carrot using icing

Storage and make-ahead info

What are best ways to store carrot cake cupcakes? Can you make them ahead? Here are a few tips:

  • Cupcakes are best fresh. But you can make them ahead! See below.
  • Un-iced cupcakes store at room temperature in a sealed container for 2 days, or up to 5 days refrigerated.
  • Leftover iced cupcakes store for up to 4 days refrigerated.
  • If making in advance, store the cupcakes without frosting. Refrigerate up to 2 days. Add icing as close to serving as possible.
  • Or, freeze un-frosted cupcakes for up to 2 months before serving. Again, we recommend making them closer to serving for best results. You can also freeze leftover cream cheese frosting for up to 1 month. Make sure to bring it to room temperature and stir it before using.
Carrot cake cupcakes

More carrot recipes

Carrots are always in season (though of course we love to celebrate them in the spring!). Here are a few more carrot recipes you’ll love:

This carrot cake cupcakes recipe is…

Vegetarian. For dairy free, use a dairy free frosting.

Print
Carrot Cake Cupcakes

Carrot Cake Cupcakes


  • Author: Sonja Overhiser
  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 12 cupcakes

Description

This carrot cake cupcakes recipe is a smash hit! The moist, spiced cakes are topped with mounds of tangy cream cheese frosting.


Ingredients

For the cupcakes

  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 2 eggs
  • ⅓ cup neutral oil
  • 2/3 cup applesauce (unsweetened)
  • 1 ½ cups lightly packed peeled and grated carrots

For the frosting

  • 4 tablespoons unsalted butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • ¼ teaspoon vanilla extract
  • 3 cups powdered sugar
  • For the garnish: finely chopped pistachios, pecans or walnuts (optional)

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Place muffin liners into a standard 12-cup muffin tin.
  2. In a medium bowl, mix the flour, sugar, cinnamon, ginger, nutmeg, baking soda, and kosher salt. In a separate bowl, whisk the eggs with the oil and applesauce. Stir in the grated carrots.
  3. Stir the dry ingredients into the wet ingredients, stirring only until just combined (but making sure no pockets of dry ingredients remain).
  4. Divide the batter evenly between the muffin cups (about ¼ cup in each).
  5. Bake for 23 to 25 minutes until a toothpick comes out clean. Allow to fully cool, at least 1 hour. (Set out the butter and cream cheese at room temperature for 1 hour while the cupcakes cool.)
  6. When the cupcakes are cool, make the cream cheese frosting: Make sure the butter and cream cheese are at room temperature. Use a fine mesh sieve to sift the powdered sugar into a bowl. Beat the butter and cream cheese with a mixer on medium speed for 2 to 3 minutes until completely smooth, scraping once. Reduce the speed to low, then add the vanilla. Slowly add the powdered sugar until it comes together into a thick icing.
  7. Use a pastry bag to pipe the icing onto the cupcakes, or refrigerate the icing up to 1 week until frosting. (You can use the entire quantity of frosting or less if desired for a lighter cupcake.) Top with finely chopped pistachios.
  8. Storage info: Leftover cupcakes can be stored refrigerated for up to 4 days, but are best served as fresh as possible (bring to room temperature before serving). If making in advance, store the cupcakes refrigerated without frosting; add icing as close to serving as possible. Freeze the un-frosted cupcakes for up to 2 months, but again: we recommend making them closer to serving for best results. You can also freeze cream cheese frosting for up to 1 month. Make sure to bring it to room temperature and stir it before using.
  • Category: Dessert
  • Method: Baked
  • Cuisine: Dessert
  • Diet: Vegetarian

Keywords: Carrot cake cupcakes

A Couple Cooks - Recipes worth repeating.

Banana Cupcakes

These Banana Cupcakes topped with tangy cream cheese frosting are fluffy, moist, and come together in a snap. Your family will go bananas for them! This post contains affiliate links. There’s something about fruit-filled cupcakes that just screams spring to me. As soon as the weather starts to warm up, I want to start baking …

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These Banana Cupcakes topped with tangy cream cheese frosting are fluffy, moist, and come together in a snap. Your family will go bananas for them!

Banana cupcake that has been unwrapped set on a white plate.

This post contains affiliate links.

There’s something about fruit-filled cupcakes that just screams spring to me.

As soon as the weather starts to warm up, I want to start baking everything from blueberry cupcakes and strawberry cupcakes to these perfectly moist Banana Cupcakes.

Luckily, between Easter, Mother’s Day brunches, and graduation parties, there are lots of opportunities to make and serve these delicious Banana Cupcakes.

(more…)

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Cranberry Bliss Bars

If you find yourself counting down the days until you can get your hands on Cranberry Bliss Bars, this copycat recipe is exactly what you need to enjoy them at home any time of the year. I used to count down the days until I could buy the Starbucks Cranberry Bliss Bar. But now I …

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If you find yourself counting down the days until you can get your hands on Cranberry Bliss Bars, this copycat recipe is exactly what you need to enjoy them at home any time of the year.

Three cranberry bliss bars arranged on a white plate, with a bite taken out of one of them

I used to count down the days until I could buy the Starbucks Cranberry Bliss Bar. But now I have my own recipe, and honestly, it’s even better!

Cranberry is such a wonderful flavor that deserves more attention all year long. I’m not complaining about it getting its due in winter, though.

The flavors in these cranberry bars are similar to another copycat recipe of mine, glazed orange scones, as well as my cranberry orange bread and cranberry orange cinnamon rolls.

What can I say, I love the combo of cranberry and orange!

(more…)

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Mini Apple Spice Cakes with Cinnamon Cream Cheese Frosting

Apple Spice Bread with Cinnamon Cream Cheese Frosting

It’s tough to choose between pumpkin and apple desserts when it comes to fall baking. I say why not bake up one of each? These Mini Apple Spice Cakes, topped with a rich Cinnamon Cream Cheese Frosting, are the perfect addition to any fall breakfast or brunch. They are loaded with apple …

The post Mini Apple Spice Cakes with Cinnamon Cream Cheese Frosting appeared first on Baking Bites.

Apple Spice Bread with Cinnamon Cream Cheese Frosting

It’s tough to choose between pumpkin and apple desserts when it comes to fall baking. I say why not bake up one of each? These Mini Apple Spice Cakes, topped with a rich Cinnamon Cream Cheese Frosting, are the perfect addition to any fall breakfast or brunch. They are loaded with apple and warm spices, sure to be a hit on a cool fall morning.

The Mini Apple Spice Cakes are easy to make quick breads that only take a few minutes to put together. The batter includes both brown and white sugar, along with a generous amount of cinnamon, ginger and cloves to spice it up. I used shredded apple – not apple sauce – because it gives the breads a great texture, while helping keep them moist. You don’t need to peel your apples before shredding them, as any bits of peel will be small enough that you won’t notice them in the finished cake.

The cream cheese frosting is an optional topping for these cakes, but I really recommend it. The tangy cream cheese pairs very well with apples in all kinds of cakes, not just this one, and the cinnamon ties in nicely with those apple spices. You can add on a thin layer if you want to keep things simple, or dress them up with a swirling design like I did above to make these loaves particularly eye catching.

These loaf cakes are perfect for a fall weekend brunch or holiday breakfast. They smell amazing when they’re baking and are really packed with fall flavors. The mini loaves are big enough to stand out in a sea of muffins on a brunch platter, too. They’re big enough to share – but you can treat yourself to a whole one with a big mug of coffee or tea if you feel like treating yourself.

This is one recipe where I’ll whip up a double (or triple) batch to hand out as holiday treats to family who come over to visit – a great take home treat size. If you plan to give them away, look for single-use mini loaf pans that you can bake directly in, wrap up and pass out!

Mini Apple Spice Cakes with Cinnamon Cream Cheese Frosting
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
1/4 cup butter, room temperature
1/4 cup sugar
1/2 cup brown sugar
2 large eggs
3/4 cup shredded apple (not applesauce)
1 tsp vanilla extract
1/2 cup buttermilk

Preheat oven to 350F. Lightly grease three 3×5-inch mini loaf pans.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugars until light and creamy. Beat in eggs, one at a time, followed by shredded apple and vanilla extract. Stir in half of the flour mixture, followed by the buttermilk. Stir in the remaining flour mixture and mix until no streaks of flour remain.
Divide batter evenly into prepared mini loaf pans.
Bake for 35 minutes, or until loaves are lightly browned and a toothpick inserted into the center comes out with only a few moist crumbs attached.
Allow loaves to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before frosting with Cinnamon Cream Cheese Frosting.

Cinnamon Cream Cheese Frosting
6 oz cream cheese, room temperature
5 tbsp butter, room temperature
1 tsp ground cinnamon
1 tsp vanilla extract
1 tbsp milk
1 – 1 1/2 cups confectioner’s sugar

In a medium bowl, beat together cream cheese and butter until smooth. Blend in cinnamon, vanilla extract and milk. Gradually add in confectioners’ sugar until frosting is thick and spreadable.
Apply to cooled cakes.

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Pumpkin Spice Cupcakes

Pumpkin Spice Cupcakes are easy to make with a cake mix but taste like you spent hours making them! These easy pumpkin cupcakes are perfect for any fall gathering. I am all about keeping things simple at this time of year. Instead of cooking at home, we’re ordering pizza and wings for pre-trick-or-treat dinner and …

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Pumpkin Spice Cupcakes are easy to make with a cake mix but taste like you spent hours making them! These easy pumpkin cupcakes are perfect for any fall gathering.

Pumpkin spice cupcake on a white plate, with more cupcakes in the background

I am all about keeping things simple at this time of year.

Instead of cooking at home, we’re ordering pizza and wings for pre-trick-or-treat dinner and I’m whipping up these super simple semi-homemade Pumpkin Spice Cupcakes for dessert. I just plan on topping them with one of those little pumpkin candies you can find near the candy corn to make them a little more festive.

You all know I love my doctored cake mix recipes, and I couldn’t resist giving it a seasonal twist.

The result is these pumpkin spice cupcakes that are so irresistibly moist you can’t stop at just one!

If you love pumpkin bundt cake, you’ll definitely fall for the combo of spice cake mix and pumpkin. The lightly spiced cream cheese frosting makes the cupcakes so special.

(more…)

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Pumpkin Bundt Cake with Cream Cheese Frosting

Sweet and spicy pumpkin bundt cake drenched with a rich and creamy spiced cream cheese frosting.

The post Pumpkin Bundt Cake with Cream Cheese Frosting appeared first on My Baking Addiction.

This Pumpkin Bundt Cake is a fall classic. Topped with cream cheese frosting with just a bit of pumpkin pie spice, this cake is a slice of comfort on a plate.

Sliced pumpkin bundt cake on a wire rack

So have you guys fallen down the rabbit hole that is cleaning TikTok? I’m one of those people that actually enjoys cleaning, but I’ve learned that some people have taken their love for cleaning to a whole new level. And I am here for it.

I’ve also learned that I am easily influenced when it comes to cleaning tools and products. From a new spin mop and microfiber clothes to Dawn Power Wash and powdered Tide, some of my new favorite products were actually found through cleaning influencers. I mean, I didn’t even know this was a thing until just a few months ago. By the way that Dawn Power Wash is pretty dang fantastic – the apple scent is my fave!

Basically October 2020 has been a month full of lots of cleaning and baking pumpkin desserts like this Pumpkin Bundt Cake.

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Pumpkin Molasses Sandwich Cookies

Soft and chewy Pumpkin Molasses Cookies sandwiched together with a sweet and tangy cream cheese frosting.

The post Pumpkin Molasses Sandwich Cookies appeared first on My Baking Addiction.

Soft and chewy pumpkin molasses cookies filled with tangy cream cheese frosting make for the best Pumpkin Molasses Sandwich Cookies.

Pumpkin molasses sandwich cookies arranged on a countertop, some propped on their sides

Well, friends, here we are in the home stretch before Thanksgiving and I’m still coming at ya with pumpkin recipes.

I’m a little behind in my Thanksgiving prep this year due to vacation, but I’ve got a solid week ahead of me to make it all happen.

Luckily, I remembered to order my turkey last week when someone mentioned a Turkey Buzzard on the beach.

Today I’m sharing an oldie but goodie for Pumpkin Molasses Sandwich Cookies.

This recipe has been on my blog for years, but it definitely needed a refresh.

I know so many people think pumpkin recipes shouldn’t stretch beyond Thanksgiving, but I am here to tell you that these Pumpkin Molasses Sandwich Cookies are pretty perfect any time of the year – but especially perfect for the holiday season.

Because they’re rolled in sugar, they have a little glisten to them which will make them a beautiful addition to any holiday cookie tray!

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Pumpkin Bars with Cream Cheese Frosting

Spiced Pumpkin Bars are topped with cream cheese frosting to create the perfect Fall dessert.

The post Pumpkin Bars with Cream Cheese Frosting appeared first on My Baking Addiction.

Spiced Pumpkin Bars are topped with cream cheese frosting to create the perfect Fall dessert.

Side view of a pumpkin bar with cream cheese frosting with a bite taken out of it

Hello, November!

I can’t believe I am admitting this publicly, but I am sitting at my kitchen island with the smell of banana bread wafting through the air while I’m completely surrounded by Christmas bins.

Yep, we’ve started decorating for Christmas. Now before you tell me I’ve skipped Thanksgiving, or I’m all kinds of ridiculous, hear me out.

We’re actually leaving for vacation this month and I have zero desire to rush around trying to get the house ready once we’re back, so we’re those people with a leg lamp in our front window on November 4th.

I promise, I’m not going to bombard you with peppermint and cookie recipes just yet because I’ve got a few more pumpkin recipes on my agenda just like these delish pumpkin bars with cream cheese frosting!
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