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    You are in: Home / Recipes / Carrot Cupcakes With Ginger-Cream Cheese Icing Recipe
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    Carrot Cupcakes With Ginger-Cream Cheese Icing

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Raquel Grinnell's Note:

    From Bon Appetit, April 1999. Moist, gingery, delicious! Freeze well, too.

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    Ingredients:

    Serves: 12

    Yield:

    cupcakes

    Units: US | Metric

    Cupcakes

    Ginger-Cream Cheese Icing

    Directions:

    1. 1
      Preheat oven to 350°F Line twelve 1/3-cup muffin cups with paper liners. Sift first 5 ingredients into medium bowl. Using electric mixer, beat sugar, oil and eggs in large bowl until well blended. Add dry ingredients to egg mixture in 2 additions, beating until well blended after each addition. Mix in carrots and pineapple. Spoon batter into prepared muffin cups, filling each 3/4 full.
    2. 2
      Bake cupcakes until tester inserted into center comes out clean, about 30 minutes. Turn cupcakes out onto racks and cool completely. (Can be made 1 day ahead. Cover; store at room temperature.)
    3. 3
      Spread top of each cupcake with scant 3 tablespoons Ginger-Cream Cheese Icing.
    4. 4
      To make the icing: Using electric mixer, beat cream cheese and butter in large bowl until smooth. Add powdered sugar and ginger; beat until fluffy and smooth. (Can be made 1 day ahead. Cover; chill. Bring to room temperature, then beat until fluffy before using.).

    Ratings & Reviews:

    • on March 03, 2012

      55

      These are delicious. I baked them 22 minutes and they were perfect! The frosting is to die for, just enough warmth to cut through the sweetness.. Maybe next time, and there will be a next time, I'm going to add some chopped nuts to the batter.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 27, 2011

      55

      I am rating this 5 stars for the icing alone! It will be my go-to recipe every time I make carrot cake now! It was delicious, and I am not a huge ginger fan normally! The cupcakes ended up a bit on the dry side after baking for 30 minutes, so next time I will start checking them earlier. Everyone at my dinner party really enjoyed them!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Carrot Cupcakes With Ginger-Cream Cheese Icing

    Serving Size: 1 (116 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 431.8
     
    Calories from Fat 213
    49%
    Total Fat 23.6 g
    36%
    Saturated Fat 8.2 g
    41%
    Cholesterol 61.8 mg
    20%
    Sodium 268.5 mg
    11%
    Total Carbohydrate 53.5 g
    17%
    Dietary Fiber 0.8 g
    3%
    Sugars 43.8 g
    175%
    Protein 3.2 g
    6%

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