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
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.
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Ruth Masaiti
m_r76@hotmail.comI'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.comThese cupcakes are just okay. They're not bad, but they're not amazing either.
Susan Machpherson
s.m90@yahoo.comI 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.comThese cupcakes are too sweet for my taste. I think I'll try reducing the amount of sugar next time.
MR FAHEEM
m-f15@aol.comI'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.comThese 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.comI'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.comThese cupcakes are so moist and flavorful. I love the subtle hint of ginger in the icing.
Saykot Express
s69@yahoo.comI'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.comI 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.comThese cupcakes are the perfect treat for any occasion. They're moist, flavorful, and sure to please everyone.
Adnan Danu
da@gmail.comThe 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.comThese 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.comI 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.frThese 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.