Best 6 Carrot And Ginger Cupcakes With Vanilla Butter Cream Icing Recipes

CARROT GINGER CUPCAKES

Steps:

• Heat oven to 350 degrees. Spread pecans in a single layer on an ungreased baking pan. Transfer to oven, and roast until toasted and brown, about 8 minutes. Give the pan a shake midway through roasting to make sure they roast evenly. Remove pan from oven, and let stand until completely cool. Finely chop pecans, and set aside. Line muffin tin with cupcake liners. Set aside.
• Using the smallest holes (less than 1/4-inch in diameter) of a box grater, grate carrots to yield 1 3/4 cups. Place grated carrots, eggs, buttermilk, vanilla, sugar, vegetable oil, and ginger in a large bowl; whisk until well combined.
• In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the dry ingredients into the carrot mixture until just combined. Fold in toasted pecans.
• Using a large metal spoon, fill each cupcake to the top of the paper liner. Bake until a cake tester comes out clean, rotating the pan halfway through, 20 to 25 minutes.
• Let cool in pan for 10 minutes, then remove to cooling rack to cool completely. Spread about 1/ 4 cup frosting on each cupcake and serve. Store in an airtight container up to two days.

CARROT CAKE WITH GINGER MASCARPONE FROSTING

Steps:

• Preheat the oven to 400˚. Grease 2 (9-by-2-inch) round cake pans, line the bottoms with parchment paper and grease and flour the pans.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, oil and eggs on medium-high speed for 2 minutes, until light yellow and thickened. Stir in the vanilla. In another bowl, sift together the 2 cups of flour, cinnamon, baking soda and salt. With the mixer on low, slowly add the dry ingredients to the wet ones.
• In a medium bowl, toss the carrots, raisins, walnuts and the 1 tablespoon of flour. Stir into the batter with a rubber spatula. Divide the batter between the prepared pans and smooth the tops. Bake for 10 minutes, lower the heat to 350˚ and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool in the pans for 15 minutes, turn out onto a baking rack and cool completely.
• Place one cake on a flat serving plate, rounded side down. Spread half the frosting on the top (not the sides). Place the second cake on top of the first cake, rounded side up. Frost just the top of the second cake. Sprinkle with the ginger and serve at room temperature.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream cheese, confectioners' sugar, cream and vanilla together for about 1 minute, until light and fluffy. Add the crystallized ginger and salt and beat for 30 seconds more.

CARROT CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• For the cupcakes: Preheat the oven to 350 F. Prepare three 12-cup standard muffin tins with cupcake liners.
• Add the oil and eggs to a large bowl and beat with a hand mixer until lighter in color. With the mixer running, add the granulated sugar, cinnamon, salt, baking soda and vanilla, until well combined. Add the flour to the bowl and mix just until incorporated. Fold in the coconut, walnuts, pineapple and carrots with a rubber spatula. Scoop about 1/4 cup batter into each cupcake liner and bake two of the tins, switching and rotating the position of the tins halfway through, until deep golden, 15 to 18 minutes. Cool completely in the muffin tins on a rack. Bake and cool the remaining tin in the same manner.
• For the frosting: Meanwhile, cream the butter, cream cheese and powdered sugar together in a large bowl with a hand mixer until light and fluffy. Add the vanilla and salt, then add the milk 1 tablespoon at a time until the desired consistency is reached. Top each cupcake with about 2 tablespoons frosting and swirl with the back of the spoon. Top with freshly grated nutmeg.

SCRUMPTIOUS CARROT CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper liners and spray liners with vegetable oil spray to prevent cupcakes from sticking to liners.
• Combine flour, cinnamon, salt, baking soda, baking powder, allspice, and ginger in the bowl of a food processor; mix to incorporate ingredients, 5 to 10 seconds. Transfer to a bowl and toss in shredded carrots.
• Use the food processor to combine white sugar, brown sugar, eggs, buttermilk, and vanilla extract with a paddle attachment. Drizzle in the vegetable oil while the food processor is still running. Add to flour mixture and mix just until combined.
• Scoop batter into the prepared muffin tins to fill the cups 2/3 full.
• Bake in the preheated oven until tops spring back when lightly pressed, 17 to 20 minutes. Cool in the pan for 5 minutes before transferring to a wire rack to cool, about 20 minutes.
• Beat cream cheese and butter together with the paddle attachment of a stand mixer on medium speed. Stir in vanilla extract. Add confectioners' sugar gradually on low speed; turn to high speed and mix until smooth and creamy.
• Spread frosting over cooled cupcakes.

CARROT-GINGER CUPCAKES

Steps:

• Preheat the oven to 350°F. Line two standard 12-cup muffin pans with paper liners. Spread pecans in a single layer on a rimmed baking sheet; toast until fragrant, about 10 minutes. Transfer to a plate; let cool completely. Chop pecans finely, and set aside.
• In a medium bowl,whisk together the flour, baking powder, baking soda, salt, and cinnamon; set aside. Using the smallest holes of a box grater, grate carrots. (You will need a total of 2 1/2 cups.) Place grated carrots, eggs, buttermilk, vanilla, sugar, vegetable oil, and ginger in a large bowl; whisk until combined. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Fold in the chopped pecans.
• Divide batter evenly among the muffin cups. Bake, rotating pans halfway through, until a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack. Invert cupcakes onto the rack; then reinvert and let them cool completely, top sides up. Spread tops with Orange Cream-Cheese Frosting, swirling to coat, and garnish with Mini Marzipan Carrots. Cupcakes can be kept in an airtight container in the refrigerator for up to 3 days.
• Carrot-Ginger Layer Cake Variation
• Butter two 8-by-2-inch round cake pans; line the bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Follow instructions for Carrot-Ginger Cupcakes, dividing batter between the prepared pans. Bake until a cake tester inserted in the centers comes out clean, 35 to 40 minutes. Transfer cakes to a wire rack to cool 15 minutes. Run a knife or an offset spatula around the edges. Invert cakes onto the rack; peel off the parchment. Reinvert cakes and let them cool completely, top sides up.
• Using a serrated knife, trim tops of cakes to make level. Slice each cake in half horizontally into two layers. Place one of the bottom layers on a cake plate, and spread 3/4 cup frosting over the top. Repeat with the remaining layers and more frosting. Spread entire cake with remaining frosting and refrigerate until well-chilled, at least 4 hours or up to 4 days, covered with a cake dome. When ready to serve, place Marzipan Carrots on top and around the edge of the cake.
• Orange Cream-Cheese Frosting
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium-high speed until light and fluffy, about 2 minutes. Add cream cheese, and beat until combined and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add the remaining ingredients, and beat 5 minutes. Frosting can be kept at room temperature, covered with plastic wrap, for up to 2 hours.
• Mini Marpizan Carrots
• With a toothpick, add a dab of food coloring to the marzipan and knead with fingers to combine; continue until desired shade is achieved.
• Shape mounded 1/2 teaspoons of marzipan into 24 balls, and place on a clean work surface. Using your hands, roll each piece back and forth to form a 2-inch log. Using your fingers, shape one end of each log into a tapered point to form a carrot shape. (It needn't be perfect; garden carrots have lumps and bumps.) Use the tip of a skewer or toothpick to make a small hole at the top of the carrot. Using a paring knife, make small grooves across the surface of each carrot in a random design. Carrots can be kept at room temperature, in an airtight container, for up to 1 week.
• When ready to serve, roll carrots in cookie crumbs, lightly brushing off excess, and insert carrot greens into the holes.

CARROT CUPCAKES WITH CREAM CHEESE ICING

Steps:

• Preheat oven to 350 degrees. Oil a standard 12-cup muffin tin or line with paper liners. In a bowl, combine sugar, vegetable oil, orange juice, 1/2 teaspoon vanilla extract, and eggs.
• Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.
• Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.
• For the icing: In a mixing bowl, combine cream cheese, confectioners' sugar, and remaining 1/4 teaspoon vanilla extract. Whisk until smooth.
• Frost cupcakes, and garnish with shredded coconut.