Pumpkin Ginger Cupcakes With Zesty Carrot And Brown Sugar Frosting Recipe

Name: Pumpkin Ginger Cupcakes With Zesty Carrot And Brown Sugar Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For cupcakes:; 12 cupcake papers; 1 1/4 cups all purpose flour; 1 heaping teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon coarse salt; 1/2 teaspoon ground ginger; 1 teaspoon ground cinnamon; 1/8 teaspoon allspice; 1 pinch nutmeg; 1/2 cup light brown sugar; 1/2 cup sugar; 2 Tablespoons canola or vegetable oil; 3/8 cups or 6 Tablespoons softened butter; 2 large eggs, lightly beaten; 8 oz canned pumpkin (just over half the standard 15 oz can); 1 teaspoon fresh grated ginger; 1/2 teaspoon vanilla extract; zest of 1/2 an orange; For frosting:; 2 Tablespoons softened butter; 2 Tablespoons brown sugar; 1 Tablespoon luvli juices Zingy Carrot juice (www.luvlijuices.com); 1 cup confectioners sugar; zest of 1/2 an orange; Optional: crystallized ginger, to garnish

Servings: persons

For cupcakes:
12 cupcake papers
1 1/4 cups all purpose flour
1 heaping teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon allspice
1 pinch nutmeg
1/2 cup light brown sugar
1/2 cup sugar
2 Tablespoons canola or vegetable oil
3/8 cups or 6 Tablespoons softened butter
2 large eggs, lightly beaten
8 oz canned pumpkin (just over half the standard 15 oz can)
1 teaspoon fresh grated ginger
1/2 teaspoon vanilla extract
zest of 1/2 an orange
For frosting:
2 Tablespoons softened butter
2 Tablespoons brown sugar
1 Tablespoon luvli juices Zingy Carrot juice (www.luvlijuices.com)
1 cup confectioners sugar
zest of 1/2 an orange
Optional: crystallized ginger, to garnish

1
Preheat oven to 350u00b0F. Arrange paper cups in muffin tins. Sift flour, baking powder, baking soda, salt, ground ginger, cinnamon, allspice and nutmeg into large bowl. Combine sugar, oil, butter and eggs in another large bowl. Using electric mixer, beat egg mixture until blended. Add dry ingredients gradually. Beat on medium speed until blended, scraping bowl occasionally, about 4 minutes. Add grated ginger, canned pumpkin, vanilla extract, and orange zest. Beat until smooth.
2
Spoon batter into tins, about 3/4 full. Bake cupcakes, 1 sheet at a time, until puffed and just firm to touch, about 20-26 minutes. Transfer cupcakes to racks and cool completely.
3
For frosting:
4
In a small bowl, combine butter, brown sugar and juice. Beat until smooth. Beat in sugar 1/4 cup at a time, scraping down sides of bowl occasionally. Finally, beat in orange zest. If frosting is too soft to work with, refrigerate up to 20 minutes.

932

kcal

Calories

Fat

152

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 26 ingredients. The key ingredients include: For cupcakes:, 12 cupcake papers, 1 1/4 cups all purpose flour, 1 heaping teaspoon baking powder, and more.

Yes, Pumpkin Ginger Cupcakes With Zesty Carrot And Brown Sugar Frosting 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.

Pumpkin Ginger Cupcakes With Zesty Carrot And Brown Sugar Frosting

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