Carrot Ginger Cupcakes With Cream Cheese Frosting
These delightful carrot cupcakes are the perfect blend of warm spices, sweet carrots, and crunchy pecans, topped with a creamy, tangy frosting that brings it all together. From the moment you take your first bite, you'll be transported to a cozy kitchen filled with the comforting aroma of baking spices. Each bite offers a symphony of flavors and textures that will make you savor every last crumb. Enjoy these cupcakes as a special treat for any occasion or simply to brighten up your day with a touch of homemade goodness.
— Constant Cookbook
Ingredients
- 2/3 cup chopped pecans
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1 cup granulated sugar
- 1 cup unsweetened applesauce
- 1/4 cup canola oil
- 2 large eggs
- 1 1/2 cups peeled, grated carrots
- 2/3 cup golden raisins
- 2 tsp peeled and finely grated fresh ginger
- 1/2 cup (1 stick) unsalted butter, softened
- 12 oz. low-fat cream cheese, softened
- 1/2 tsp pure vanilla extract
- 1 tbsp maple syrup
- 1 1/2 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.
Yield
12 cupcakes
Nutrition
- Calories: 444 kcal
- Carbohydrate Content: 45 g
- Protein Content: 10 g
- Fat Content: 26 g
- Saturated Fat Content: 11 g
- Cholesterol Content: 78 mg
- Sodium Content: 437 mg
- Fiber Content: 2 g
- Sugar Content: 33 g
- Serving Size: 1 serving
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