Ginger adds a great taste to cupcakes – and in this recipe, you get to use both – ground and crystalized. Carrots make the cupcakes nice and moist, using cream cheese topping makes them irresistibly yummy!
Ingredients:
- 1-1/3 cups of flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of cinnamon
- 2 eggs
- 2/3 cups of packed brown sugar
- 1-1/2 cups of shredded carrots
- 1/3 cups of finely diced crystalized ginger
Cream Cheese Icing:
- 1/4 cup of cream cheese, softened
- 1/4 cup of unsalted butter, softened
- 1/2 teaspoon of vanilla
- 1-1/2 cups of icing sugar
Directions:
- In a large bowl, whisk together flour, baking powder, baking soda, ground ginger and cinnamon and set the bowl aside.
- In a separate bowl, whisk together eggs, sugar, oil and vanilla; stir in carrot and crystalized ginger.
- Pour over flour mixture and stir to combine.
- Divide batter into 12 greased or paper-lined muffin cups.
- Bake in 350F oven until cake tester or a toothpick comes out clean – 20-25 minutes
- Transfer to cooling rack and let cool completely.
Cream Cheese Icing:
- In a 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.
Hope you enjoy this recipe – please send me your comments, suggestion and experiences, your input is always welcomed and very much appreciated!
