CARROT CUPCAKES WITH GINGER-CREAM CHEESE ICING
Make and share this Carrot Cupcakes With Ginger-Cream Cheese Icing recipe from Food.com.
Provided by Raquel Grinnell
Categories Dessert
Time 45m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 14
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.
- To make the icing: Using electric mixer, beat cream cheese and butter in large bowl until smooth. Add powdered sugar and ginger; beat until fluffy and smooth. (Can be made 1 day ahead. Cover; chill. Bring to room temperature, then beat until fluffy before using.).
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Za Ki
[email protected]Overall, these cupcakes were a success. They were easy to make and tasted great.
Abir Sobuj
[email protected]I've made these cupcakes several times and they're always a hit. They're moist, flavorful, and the icing is to die for.
Mak Wan
[email protected]The cupcakes were a bit dry, but the icing was amazing.
Ricky Sabalboro
[email protected]These cupcakes were delicious! I made them for a potluck and they were a huge hit. I will definitely be making them again.
AIMEE FOSTER
[email protected]Meh.
wule columba
[email protected]The cupcakes turned out great! The only change I made was using a different type of cream cheese frosting.
Abayomi Abdulmujeeb
[email protected]These cupcakes were a lifesaver for my daughter's birthday party! They were easy to make and everyone loved them.
Ayodele Evans Oluwasola
[email protected]Would recommend reducing the amount of sugar in the icing, as it was a bit too sweet for my taste.
Emma Stott
[email protected]Not a fan of the ginger in the icing, but the carrot cake itself was delicious.
Ritu Mostofa
[email protected]Easy to follow recipe, resulting in a delicious and moist cupcake with a creamy and tangy frosting. A perfect treat for any occasion!
Samuel Stephen
[email protected]These cupcakes were a hit! The carrot cake was moist and flavorful, and the ginger cream cheese icing was the perfect complement. I'll definitely be making these again.