Corrie's Carrot Cupcakes

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Don't know where the negative comments came from but these cupcakes were awesome, made them before thanksgiving and gave them as gifts to friends and neighbors and got rave reviews!!! I even added a can of pineapple and made them better!,

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made these tonight, wanna barf...i am not a novice cupcaker by far, but these turned out horrible, they sunk in the middle and leaves a metallic after taste, so glad i tested it before selling it to a customer

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I made this week the cupcakes and waaaoooo is delicious amazing flavor, but i made with real carrots not with baby food. the flavor is really better.

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After reading the reviews prior to cooking these cupcakes, I took other's advice and did not use liners. I sprayed my pans with non-stick spray. I also filled the pans 2/3rds the way full and baked for about 20-22 mins. In the mix, I only used 2 teaspoons of baking soda and I added a little more cinnamon. These turned out perfect. It made a batch of about 30. There would not have been enough icing so I mixed in some store bought cream cheese icing with my homemade. They were amazing! Moist on the inside and crunchy on the outside! I sprinkled the icing with some left over coconut and put a pecan on top, I didn't garnish with the mint or all that jazz. They were so good. It will make you slap yo mama, y'all. :

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These cupcakes were a hit with my husband (not a desert eater and the girls at my beauty salon. Suggestion: do not decorate with real mint leaves as Paula suggests. The leaves became limp and looked as though I picked them out in the garden. Instead, I bought candy spearment leaves and cut them in half to add to the apricot "carrot."

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My mom made this recipe this past Thanksgiving and it was WONDERFUL. I don't usually like carrot cake but loved this. I'm not sure about the others saying it made more cupcakes than it said, because my mom actually baked it as a cake in a 9X13 pan. It was very moist, flavorful and I even enjoyed the cream cheese frosting, which I don't typically like either. Will definately make this recipe again, maybe as cupcakes, but it makes a great cake too!

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First off, really enjoy watching Paula and her family cook but these were terrible carrot cupcakes! Baking soda in cupcakes or muffins especially 1 T. of baking soda makes the cupcakes taste like baking soda...awful taste. No flavor to the cupcakes and I added spices to the batter. The tops of the cupcakes were rock hard for the ones that overflowed a bit and really don't like eating crispy cupcake tops. Frosting doesn't make enough for the cupcakes and the frosting wasn't great either.

I am going to find my epicurious carrot cake cupcake recipe. This one is going in the garbage with the majority of cupcakes. Glad I didn't make these for a party. Ew.

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Though I admit I'm not a great cupcake baker, I wish I had read the reviews first. My batter made 48 cupcakes and only enough icing for 18. I had the same problems as others. Cakes sunk in the middle when removed from the oven and stuck to the liners. I didn't think they tasted very good though they had all my favorite ingredients. Once frosted they were somewhat better. I also would leave the cinnamon out of the frosting and have a whiter frosting to go with the orange apricot pieces. I hope someone reviews this recipe and changes the portions.

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these cupcakes are sooooo yummy....made them for thanksgiving and they were such a bif success that everyone made me promise to make them again for christmas!!!

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I had the same problem with the paper liners as the other people did. Also, there is enough batter to make 36 cupcakes. I will try reducing the baking soda next time I make these. I did put some of mine in the silicone and they did not come out completely. I thought there was way too much oil but maybe that can be cut down, also. The taste of the cupcakes was good.