Carrot Cake Cupcakes

Carrot Cake Cupcakes

  • Servings: 27
  • Difficulty: easy
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In two weeks it will be two years since I posted my carrot cake recipe! Time flies so fast when you’re having fun baking…

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I made my carrot cake for my friend and coworker Rosie’s birthday two years ago, the cake looked amazing and was delicious and full of flavor….The spice mixture, the delicious nuts and raisins I used in the batter made the cake extra scrumptious…

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I was supposed to bake her a cake for her birthday this year but I will be on vacation during her birthday week…

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I always bake a cake for everyone’s birthday at the office and I was not going to miss this one..

Last year I made Rosie my delicious and scrumptious chocolate cake  and since I wont be there to celebrate her birthday this year I made her favorite cake of all times…carrot cake…

last night I made the carrot cake again but for this year birthday I didn’t make the full round cake like two years ago, I made the same batter into cupcakes and they turn out lovely… lovely cupcakes for a lovely lady…

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The Recipe for the carrot cake is linked in this post, the batter yield exactly 27 cupcakes and I baked them for 35 minutes…

Cupcakes are a wonderful idea and I love them for  birthdays or a weekend gathering especially when having kids over.

I frosted the cupcakes with my sugar free cream cheese frosting and top them with chopped mix of pecans and walnuts…

Happy birthday Rosie… we all love you…


Lemon Lime Cupcakes

Lemon Lime Cupcakes

  • Servings: 28
  • Difficulty: easy
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I have these cute cupcakes liners that I have so much of in my pantry that I bought few years ago… I used them when I baked so many muffins and cupcakes for the office for St. Patrice’s day and Last Sunday was the perfect day to put them to use… I am not sure why I bought so many of them! Even after using them with this recipe I have a lot leftover, I guess I was feeling lucky with the clover leaf… What can I say I love them!


I made this amazing citrusy cupcakes just to use the liners!!! Just kidding….I over bought lemons and limes last week and I wanted to use them before they go bad…

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Also I wanted to test this recipe that I wrote few weeks ago and see if both citrus flavors works together in this batter… Both worked amazingly, the aroma of the lemon and lime zest and juices perfumed the batter, the smell of each cupcake was enough to have you grab one and stuff it in your mouth before they even cool down… Everyone loved them at the office…

Preheat oven to 375′

2 sticks of butter at room temperature

1 1/4 cup sugar

5 large eggs at room temperature

3 cups all purpose flour

1 1/2 tbsp. baking powder

1/4 tsp baking soda

1/4 tsp. salt

1 cup buttermilk at room temperature

1 1/2 tsp. vanilla extract

3 tbsp. fresh lemon juice

3 tbsp. fresh lime juice

2 tbsp.. lemon zest

2 tbsp. lime zest

2 1/2 tbsp. lemon extract divided

One container of readymade vanilla frosting

Into a bowl of a stand mixer with the flat beater attachment add butter and sugar, mix on high for about a minute or two until  they are frothy and smooth and the sugar has dissolved.

Add vanilla and 1 1/2 tbsp. lemon extract.

Add eggs one at a time mixing well after each addition.

In a small bowl combine lemon juice, lime juice and both zests, stir well.

In a separate bowl sift flour and add baking powder, baking soda and salt.

While the mixer on slow speed add flour mixture in third alternating with the buttermilk, stop and scrape the sides of the bowl with a spatula to make sure the flour is all mixed in, mix for few seconds.

Stir the batter with a spatula to make sure the flour on the bottom is completely incorporated before scoping the batter out.

Line cupcake pan with paper liner or use a sturdy cupcake liners on a sheet pan as showing in the picture.

Use an ice cream scooper, I used one tablespoon size, scope one and a half to fill the liners. The amount will depend on the type of liners your using…I used small cupcakes liners! The recipe gave me about 28 cupcakes.

Bake for 25 minutes, cool in the pan for 10 minuets, remove the cupcakes on to a cooling racks to cool completely.

Add the remaining 1 tbsp. of lemon extract to the readymade frosting container, mix well…Fill a piping bag fitted with the star tip, or use an offset spatula and cover the top free style.

I topped the cupcakes with extra lemon zest….only…because I forgot to zest the lime and already cleaned and put everything away…. Talk about getting lazy to zest it :)…


Blackberry-Coconut Cupcakes

  • Servings: 6-12
  • Difficulty: easy
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I wanted to create a dessert recipe with the Blackberry syrup
I bought from the Middle Eastern store for a while; it is rich
concentrated syrup that is used to make cold icy drink for these hot
summer nights.

However, the first time I made these cupcakes the recipe gave me 9 cupcakes
and I was like what the heck? Where are the rest of the cupcakes?

Do not take me wrong, they were delicious but I had to have my 12 cupcakes, therefore, I had to re work the recipe until I got my 12 cupcakes.


The hint of the blackberry along with the coconuts gives it
this delicious light and airy flavor.

.1 1/2 stick softened margarine

.1 1/2 cup sugar substitutes

.1 cup self rising flour

.3 eggs room temperature

.1 tsp. baking powder

.3/4 cup unsweetened shredded coconut plus more for the toping

.5 tbsp. blackberry syrup

.1/4 tsp. salt

Preheat oven 355

Line muffin pan with paper and set aside

1-In a stand mixer add margarine and sugar substitutes and mix well.

2-Add blackberry syrup.

3-Add eggs one at a time, mixing well after each addition.

4-Sift flour, salt, baking powder and add coconut to the mixture, on low speed add to the margarine mixture, mix for few seconds.

5- Add milk and mix well on high speed for about 50 seconds.

6-With an ice-cream scope fill the cupcakes paper and bake for 25 minutes.

7- Remove from oven and cool on cooling rack for 10 minutes, remove from the pan and cool completely before icing.

8-Ice the cupcakes with your favorite icing flavor; I used my sugar free icing and top it with coconuts. Enjoy!

Apple-Pecan Cupcakes

Apple pecan

  • Servings: 6-12
  • Difficulty: easy
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 These delicious cupcakes have the taste of apple pie but in a cupcakes shape for an easy eat on the go!

.2 cups chopped Apples, any kind

.1 tbsp fresh Lemon juice

.2 cups All purpose flour

.2 tsp. Baking powder

.½ cup Light brown sugar substitutes

.1 cup Pecan chopped and divided

.2/3 cup low fat Milk

.1 stick of Butter room temperature

.1 large Egg

.1 tsp Cinnamon

.½ tsp grated Nutmeg

.¼ tsp Salt

.1 tsp Vanilla

Preheat oven 375

Peel and chop the apples to small bite sizes, add lemon juice and set aside.

Line a muffin pan with baking paper and set aside.

In a stand mixer bowl beat brown sugar and butter until it is soft, add egg, vanilla and mix well for about a minute.

Sift flour; add salt, cinnamon, nutmeg, baking powder, chopped apples and half the chopped pecans.

On a low speed add the flour mixture and alternate with the milk starting and ending with the flour, making sure not to over mix.

With ice cream scope, adds the batter to the lined muffin pan, sprinkle the top with the remaining chopped pecans.

Bake for 25-30 minutes or until toothpick comes out clean.

It makes 12 cupcakes.