Carrot Cupcakes with Ginger Cream Cheese Icing
Indulge in the perfect balance of cozy warmth and zesty freshness with these moist and fluffy Carrot Cupcakes with Ginger Cream Cheese Icing. Packed with sweet grated carrots, a touch of applesauce for extra tenderness, and a delightful blend of cinnamon and nutmeg, these cupcakes are a celebration of comforting flavors. The pièce de résistance is the luscious cream cheese icing, elevated by the vibrant zing of fresh ginger, bringing a unique twist to a classic favorite. Ready in under an hour and yielding 12 perfectly portioned treats, these cupcakes are ideal for everything from family gatherings to afternoon tea. Whether you’re a carrot cake fanatic or a cupcake enthusiast, this recipe offers a delicious way to impress any crowd.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 0.75 cup granulated sugar
- 0.5 cup brown sugar (packed)
- 0.5 cup vegetable oil
- 0.5 cup unsweetened applesauce
- 2 pieces large eggs
- 1 teaspoon pure vanilla extract
- 1.5 cups grated carrots
- 8 ounces cream cheese (softened)
- 0.25 cup unsalted butter (softened)
- 2 cups powdered sugar
- 1 teaspoon fresh ginger (grated)
- 0.5 teaspoon pure vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large bowl, combine granulated sugar, brown sugar, vegetable oil, and applesauce. Whisk until smooth.
Add the eggs and vanilla extract to the wet mixture, and whisk until fully incorporated.
Gradually fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix.
Gently fold in the grated carrots until evenly distributed in the batter.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake for 22-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
While the cupcakes are cooling, prepare the ginger cream cheese icing. In a large bowl, beat the softened cream cheese and butter together until creamy and smooth.
Add the powdered sugar, grated ginger, and vanilla extract to the cream cheese mixture. Beat on low speed until the sugar is incorporated, then increase to medium speed and beat until fluffy.
Once the cupcakes are completely cooled, spread or pipe the ginger cream cheese icing on top of each one.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Allow to come to room temperature before serving.
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 226 mg | 10% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 44.2 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 100 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
