Carrot Cupcakes With Ginger-Cream Cheese Icing Recipe

Name: Carrot Cupcakes With Ginger-Cream Cheese Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes; 1 cup all-purpose flour; 3/4 teaspoon baking powder; 3/4 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 3/4 cup sugar; 2/3 cup vegetable oil; 2 large eggs; 1 1/2 cups finely grated peeled carrots; 1/4 cup crushed pineapple in juice, drained; Ginger-Cream Cheese Icing; 6 ounces cream cheese, room temperature; 6 tablespoons unsalted butter, room temperature; 3 cups confectioners' sugar; 2 -3 teaspoons fresh ginger, peeled and finely grated

Servings: persons

Cupcakes
1 cup all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup sugar
2/3 cup vegetable oil
2 large eggs
1 1/2 cups finely grated peeled carrots
1/4 cup crushed pineapple in juice, drained
Ginger-Cream Cheese Icing
6 ounces cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
3 cups confectioners' sugar
2 -3 teaspoons fresh ginger, peeled and finely grated

1
Preheat oven to 350u00b0F 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.
2
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.)
3
Spread top of each cupcake with scant 3 tablespoons Ginger-Cream Cheese Icing.
4
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.).

1643

kcal

Calories

Fat

234

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Cupcakes, 1 cup all-purpose flour, 3/4 teaspoon baking powder, 3/4 teaspoon baking soda, and more.

Yes, Carrot Cupcakes With Ginger-Cream Cheese Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cupcakes With Ginger-Cream Cheese Icing

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