Carrot Ginger Cupcakes Recipe
User Reviews
5
6 reviews
Excellent
Carrot Ginger Cupcakes Recipe
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Fresh ginger takes these carrot cake cupcakes to the next level. All topped off with cream cheese icing sweetened with maple syrup.
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Ingredients
The Cupcakes:
- ⅔ cup pecans chopped
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon cloves ground
- 1 cup granulated sugar
- 1 cup applesauce unsweetened
- ¼ cup canola oil
- 2 egg large
- 1 ½ cups peeled grated carrots
- ⅔ cup golden raisins
- 2 teaspoons ginger peeled and finely grated fresh
Frosting:
- ½ cup unsalted butter 1 stick, softened
- 12 ounces cream cheese softened, low-fat
- ½ teaspoon vanilla extract pure
- 1 tablespoon pure maple syrup
- 1 ½ cups powdered confectioner's sugar
Instructions
- The Cupcakes:
- Preheat oven to 350 degrees F. Insert 12 cupcake liners into a 12-muffin tin.
- Chop pecans and put them into a small skillet set over medium heat. Cook, stirring frequently, until the nuts are just starting to turn brown. Watch them closely they do not burn. Remove from heat and set aside to cool.
- In a medium bowl, whisk together flour, baking soda, salt, ground cinnamon, and ground cloves.
- In a large bowl, stir together granulated sugar, unsweetened applesauce, and canola oil until thoroughly combined. Add 2 eggs, one at a time, stirring well after each addition.
- Gradually add the flour mixture and stir until just combined. Add grated carrots, golden raisins, pecans, and grated fresh ginger. Stir to combine.
- Scoop the batter into the prepared muffin tin, filling each liner about ¾ full. Bake until a toothpick inserted in the middle of the cupcakes comes out clean, about 18 to 22 minutes. Let the cupcakes cool in the pan for 15 minutes, then remove and let cool completely on a wire rack.
The Frosting:
- In a large bowl, beat unsalted butter and cream cheese on medium speed until the mixture is light and fluffy, 3 to 4 minutes. Beat in pure vanilla extract and maple syrup. Gradually add in powdered sugar and beat until combined. Cover the bowl and chill for 1 hour. If the frosting seems too thin when you remove from the fridge, add more powdered sugar, 1 tablespoon at a time, until it reaches desired consistency.
- Scoop the frosting into an cake decorating bag, fitted with a large tip, and decorate each cupcake with a swirl, starting from the inside and working in. Alternatively, you can use a ziploc bag and cut off the corner.
The Cupcakes:
Nutrition Information
Show Details
Calories
444kcal
(22%)
Carbohydrates
45g
(15%)
Protein
10g
(20%)
Fat
26g
(40%)
Saturated Fat
11g
(55%)
Cholesterol
78mg
(26%)
Sodium
437mg
(18%)
Potassium
464mg
(10%)
Fiber
2g
(8%)
Sugar
33g
(66%)
Vitamin A
625IU
(13%)
Vitamin C
4.6mg
(5%)
Calcium
215mg
(22%)
Iron
1.4mg
(8%)
Nutrition Facts
Serving: 12Cupcakes
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Calories | 444kcal | 22% |
| Carbohydrates | 45g | 15% |
| Protein | 10g | 20% |
| Fat | 26g | 40% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 78mg | 26% |
| Sodium | 437mg | 18% |
| Potassium | 464mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
| Vitamin A | 625IU | 13% |
| Vitamin C | 4.6mg | 5% |
| Calcium | 215mg | 22% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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