Carrot Cupcakes with Ginger-Cream Cheese Icing – a delicious recipe with flour, baking powder, baking soda, salt, ground cinnamon, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
Line twelve 1/3-cup muffin cups with paper liners.
3
Sift first 5 ingredients into medium bowl.
4
Using electric mixer, beat sugar, oil and eggs in large bowl until well blended.
5
Add dry ingredients to egg mixture in 2 additions, beating until well blended after each addition.
6
Mix in carrots and pineapple.
7
Spoon batter into prepared muffin cups, filling each 3/4 full.
8
Bake cupcakes until tester inserted into center comes out clean, about 30 minutes.
9
Turn cupcakes out onto racks and cool completely.
10
(Can be made 1 day ahead.
11
Cover; store at room temperature.)
12
Spread top of each cupcake with scant 3 tablespoons Ginger-Cream Cheese Icing.
13
Garnish with candied violets, if desired.
819
kcal
Calories
50
g
Fat
85
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 cup all purpose flour, 3/4 teaspoon baking powder, 3/4 teaspoon baking soda, 1/2 teaspoon salt, 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
