Carrot Ginger Cupcakes Carrot Ginger Cupcakes

Carrot Ginger Cupcakes Image Image by: Carrot Ginger Cupcakes Image Author: Canadian Living

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.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: November 2012


Cream Cheese Icing:


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 350?F (180?C) 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 facts Per cupcake: about

  • Fibre 1 g
  • Sodium 166 mg
  • Sugars 32 g
  • Protein 3 g
  • Calories 323.0
  • Total fat 16 g
  • Potassium 258 mg
  • Cholesterol 46 mg
  • Saturated fat 4 g
  • Total carbohydrate 44 g


  • Iron 16.0
  • Folate 16.0
  • Calcium 5.0
  • Vitamin A 26.0
  • Vitamin C 5.0
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Baking & Desserts

Carrot Ginger Cupcakes