Carrot Ginger Cupcakes with Spiced Cream Cheese Frosting
Brighten up your dessert table with these irresistibly moist Carrot Ginger Cupcakes, topped with a luscious spiced cream cheese frosting that’s bursting with warmth and flavor! Finely grated carrots and a touch of ground ginger infuse these cupcakes with a delightful balance of natural sweetness and aromatic spice, while a perfectly fluffy cream cheese frosting, enhanced with hints of cinnamon and nutmeg, adds a velvety finish. Ready in under 40 minutes, these easy-to-make cupcakes combine wholesome, classic ingredients with a modern twist to create a treat that’s perfect for spring gatherings, holiday celebrations, or simply indulgent snacking. Don't forget to savor every bite of these spiced beauties!
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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
- 0.5 teaspoon ground ginger
- 0.25 teaspoon salt
- 1.5 cups carrots, finely grated
- 0.75 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 0.5 cup vegetable oil
- 2 pieces eggs, large
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened
- 3 cups powdered sugar
- 0.5 teaspoon ground cinnamon (for frosting)
- 0.25 teaspoon ground nutmeg (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Whisk until smooth and well combined.
Add the eggs one at a time to the sugar mixture, beating well after each addition. Stir in the vanilla extract.
Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Gently fold in the grated carrots until evenly distributed throughout the batter.
Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full.
Bake for 16-18 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 before transferring them to a wire rack to cool completely.
While the cupcakes cool, prepare the frosting. In a large bowl, beat the cream cheese and unsalted butter together until smooth and creamy.
Gradually add the powdered sugar, 1/2 cup at a time, beating well after each addition.
Stir in the cinnamon, nutmeg, and vanilla extract until the frosting is smooth and well combined.
Once the cupcakes have cooled completely, spread or pipe the spiced cream cheese frosting onto each cupcake.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Nutrition Facts
Calories |
5695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 292.7 g | 375% | |
| Saturated Fat | 126.9 g | 635% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 881 mg | 294% | |
| Sodium | 2835 mg | 123% | |
| Total Carbohydrate | 752.2 g | 274% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 577.1 g | ||
| Protein | 49.7 g | 99% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 537 mg | 41% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1836 mg | 39% | |
*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.
