How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

View Video

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

View Slideshow

Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Carrot Cake Cupcakes

Here's a recipe for carrot cake cupcakes with a little something extra: For the finishing touch, carrots are sauteed in maple syrup and then cooled to top each cupcake with color, flavor, and shine.

3.5 by 52 people
Rate me!
  • Makes: 22 servings
  • Prep: 45 mins
  • Bake: 10 mins 400°F
  • Bake: 35 mins 350°F

Carrot Cake Cupcakes



  1. Preheat oven to 400 degrees. Line muffin pans with paper liners.
  2. Beat the sugar, oil, and eggs together in bowl of electric mixer fitted with paddle attachment until light yellow. Add vanilla. In another bowl, sift together 2 cups flour, the cinnamon, baking soda, and salt.
  3. Add dry ingredients to the wet ingredients. Toss the carrots, raisins, and walnuts with 1 tablespoon flour. Add to the batter and mix well.
  4. Scoop batter into the muffin cups until each is almost full. Bake for 10 minutes, then lower the oven to 350 degrees F and bake for 35 minutes, or until a toothpick comes out clean. Let cool on a wire rack.
  5. For frosting, mix cream cheese, butter, and vanilla in bowl of electric mixer fitted with paddle attachment until combined. Add confectioner's sugar; mix until smooth.
  6. For the decoration, melt the butter in a skillet over medium heat; add the carrots and maple syrup and saute for 2 to 3 minutes, until carrots are tender. Spread them on a paper towel to cool.
  7. When cupcakes are cool, frost them generously and garnish with big pinches of sauteed carrots. Makes 22 cupcakes.

Nutrition Facts (Carrot Cake Cupcakes)

    Per serving:
  • 532 kcal cal.,
  • 32 g fat
  • (11 g sat. fat,
  • 12 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 76 mg chol.,
  • 323 mg sodium,
  • 59 g carb.,
  • 2 g fiber,
  • 46 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...