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Carrot Ginger Cupcakes Recipe 

 Originally Written: April 29, 2013

By  Hanna Trafford

Carrot Ginger cupcakes featureGinger 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:

  1. In  a large bowl, whisk together flour, baking powder, baking soda, ground ginger and cinnamon and set the bowl aside.
  2. In a separate bowl, whisk together eggs, sugar, oil and vanilla; stir in carrot and crystalized ginger.
  3. Pour over flour mixture and stir to combine.
  4. Divide batter into 12 greased or paper-lined muffin cups.
  5. Bake in 350F oven until cake tester or a toothpick comes out clean – 20-25 minutes
  6. Transfer to cooling rack and let cool completely.

Cream Cheese Icing:

  1. In a bowl, beat together cream cheese, butter and vanilla until smooth.
  2. Beat in icing sugar, 1/2 cup at a time, until smooth.
  3. 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!

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Hanna Trafford


Hanna is the mother of two grown sons Dan and Dusan Nedelko, and is also the Grandmother to Jax, Cohen and Mila. She is the lead editor of Mama Knows and is hoping to create an exchange of communications with other grandmothers, mothers and daughters - giving everyone the opportunity to learn and share about everything that is "Mama"

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