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
Ingredients
Cream Cheese Icing:
Method
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
%RDI
- Iron 16.0
- Folate 16.0
- Calcium 5.0
- Vitamin A 26.0
- Vitamin C 5.0
