Tested till perfect Carrot Ginger Cupcakes
Carrot Ginger Cupcakes
Photography by Ryan Szulc/TC Media

Carrot Ginger Cupcakes

A double dose of ginger (ground and crystallized) brings these moist, carrot-filled cupcakes to life – and a swirl of cream cheese icing takes them over the top! If you like, garnish each cupcake with chopped crystallized ginger.

By Rheanna Kish and The Test Kitchen

Source: Canadian Living Magazine: November 2012

Recipe4 out of 5 based on 21 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 25 minutes
  • Total time 1 hour
  • Portion size 12 cupcakes

Ingredients

  • 1-1/3 cups 1-1/3cupsall-purpose flour
  • 1 tsp 1tspbaking powder
  • 1/2 tsp 1/2tspbaking soda
  • 1/2 tsp 1/2tspground ginger
  • 1/4 tsp 1/4tspsalt
  • 1 pinch 1pinchcinnamon
  • 2 2eggeggs
  • 2/3 cup 2/3cuppacked brown sugar
  • 1/2 cup 1/2cupvegetable oil
  • 1/4 tsp 1/4tspvanilla
  • 1-1/3 cups 1-1/3cupsshredded carrot
  • 1/3 cup 1/3cupfinely diced crystallized ginger

Cream Cheese Icing:

  • 1/4 cup 1/4cupcream cheese, softened
  • 1/4 cup 1/4cupunsalted butter, softened
  • 1/2 tsp 1/2tspvanilla
  • 1-1/2 cups 1-1/2cupsicing sugar

Preparation

In large bowl, whisk together flour, baking powder, baking soda, ground ginger, salt and cinnamon; set aside.

In separate bowl, whisk together eggs, sugar, oil and vanilla; stir in carrot and crystallized ginger. Pour over flour mixture; stir to combine.

Divide batter among 12 greased or paper-lined muffin cups. Bake in 350ºF (180ºC) oven until cake tester inserted in centre comes out clean, 20 to 25 minutes. Transfer to rack; let cool completely.

Cream Cheese Icing: In bowl, beat together cream cheese, butter and vanilla until smooth; beat in icing sugar, 1/2 cup at a time, until smooth. Spread or pipe over each cupcake.

Nutritional Information Per cupcake: about

cal 323 pro 3g total fat 16g sat. fat 4g
carb 44g dietary fibre 1g sugar 32g chol 46mg
sodium 166mg potassium 258mg

% RDI:

calcium 5 iron 16 vit A 26 vit C 5
folate 16
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