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5.0 from 9 votes

Carrot Ginger Cupcakes Recipe

Fresh ginger takes these carrot cake cupcakes to the next level. All topped off with cream cheese icing sweetened with maple syrup.

Prep Time
35 mins
Cook Time
35 mins
Total Time
57 mins
Servings: 12 Cupcakes
Calories: 444 kcal
Course: Dessert
Cuisine: American

Ingredients

The Cupcakes:
  • ⅔ cup Chopped Pecans
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 1 cup granulated sugar
  • 1 cup unsweetened applesauce
  • ¼ cup canola oil
  • 2 large eggs
  • 1 ½ cups peeled grated carrots
  • ⅔ cup golden raisins
  • 2 teaspoons peeled and finely grated fresh ginger
Frosting:
  • ½ cup 1 stick unsalted butter, softened
  • 12 ounces low-fat cream cheese softened
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon pure maple syrup
  • 1 ½ cups powdered confectioner's sugar

Instructions

    Cup of Yum
  1. The Cupcakes:
  2. Preheat oven to 350 degrees F. Insert 12 cupcake liners into a 12-muffin tin.
  3. 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.
  4. In a medium bowl, whisk together flour, baking soda, salt, ground cinnamon, and ground cloves.
  5. 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.
  6. Gradually add the flour mixture and stir until just combined. Add grated carrots, golden raisins, pecans, and grated fresh ginger. Stir to combine.
  7. 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:
  1. 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.
  2. 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

Calories 444kcal (22%) Carbohydrates 45g (15%) Protein 10g (20%) Fat 26g (40%) Saturated Fat 11g (55%) Cholesterol 78mg (26%) Sodium 437mg (18%) Potassium 464mg (13%) 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

% 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.