CARROT CUPCAKES WITH GINGER-CREAM CHEESE ICING

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Carrot Cupcakes with Ginger-Cream Cheese Icing image

Categories     Cake     Ginger     Vegetable     Dessert     Bake     Vegetarian     Kid-Friendly     Cream Cheese     Carrot     Spring     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 12

Number Of Ingredients 12

1 cup all purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup sugar
3/4 cup vegetable oil
2 large eggs
1 1/2 cups finely grated peeled carrots
1/4 cup drained canned crushed pineapple in juice
Ginger-Cream Cheese Icing
Candied violets (optional)

Steps:

  • Preheat oven to 350°F. Line twelve 1/3-cup muffin cups with paper liners. Sift first 5 ingredients into medium bowl. Using electric mixer, beat sugar, oil and eggs in large bowl until well blended. Add dry ingredients to egg mixture in 2 additions, beating until well blended after each addition. Mix in carrots and pineapple. Spoon batter into prepared muffin cups, filling each 3/4 full.
  • Bake cupcakes until tester inserted into center comes out clean, about 30 minutes. Turn cupcakes out onto racks and cool completely. (Can be made 1 day ahead. Cover; store at room temperature.)
  • Spread top of each cupcake with scant 3 tablespoons Ginger-Cream Cheese Icing. Garnish with candied violets, if desired.

Ruth Masaiti
m_r76@hotmail.com

I'm not a fan of carrot cake, but I thought I'd give this recipe a try. I was pleasantly surprised! The cupcakes were moist and flavorful, and the ginger cream cheese icing was delicious.


Arif Zaman
arifzaman@hotmail.com

These cupcakes are just okay. They're not bad, but they're not amazing either.


Susan Machpherson
s.m90@yahoo.com

I followed the recipe exactly, but my cupcakes didn't turn out as moist as I expected. I'm not sure what went wrong.


Sky Gallinger
g@gmail.com

These cupcakes are too sweet for my taste. I think I'll try reducing the amount of sugar next time.


MR FAHEEM
m-f15@aol.com

I'm not sure why this recipe calls for ginger cream cheese icing. I think a traditional cream cheese icing would be better.


Bhajindrabhattarai Bhattarai
bhattarai_b63@gmail.com

These cupcakes are a bit more work to make than some other recipes, but they're worth it. They're so delicious and everyone who tries them loves them.


Tumi TheVirgo
t-thevirgo@yahoo.com

I've made these cupcakes several times and they always turn out perfectly. They're my go-to recipe for carrot cupcakes.


Quinnie The Pooh
pooh-q@gmail.com

These cupcakes are so moist and flavorful. I love the subtle hint of ginger in the icing.


Saykot Express
s69@yahoo.com

I'm not a big fan of carrots, but these cupcakes were surprisingly delicious. The ginger cream cheese icing really makes them.


Jhorgenson Guerrero
guerrero@gmail.com

I made these cupcakes for my daughter's birthday party and they were a huge success! All the kids loved them.


Monsieur Ali
a_m45@gmail.com

These cupcakes are the perfect treat for any occasion. They're moist, flavorful, and sure to please everyone.


Adnan Danu
da@gmail.com

The ginger cream cheese icing is amazing! It's so smooth and creamy, and it pairs perfectly with the carrot cupcakes.


Aisha Alawadi
alawadi.aisha@gmail.com

These cupcakes were easy to make and turned out beautifully. I'm not a skilled baker, but I was able to follow the recipe and make them without any problems.


Forchin Garrett
g@yahoo.com

I love the combination of carrots and ginger in these cupcakes. It's a unique and delicious flavor that I've never had before.


Angela Algu
algu-angela@hotmail.fr

These carrot cupcakes with ginger cream cheese icing were a hit at my last potluck! The cupcakes were moist and flavorful, and the icing was the perfect balance of sweet and tangy.