Sunday, April 12, 2015

Carrot Cake Cupcakes with Ginger Cream Cheese Frosting

Carrot Cake Cupcakes with Ginger Cream Cheese Frosting
modified from The Chew (Loren Avellirio)

Makes 12 standard cupcakes

Carrot Cake Cupcakes
140g (3/4 cup) white granulated sugar
145g (1/2 cup) unsweetened applesauce
95g (1/2 cup) canola oil
1 egg
125g (1 cup) all-purpose flour
2g (1/2 tsp) baking soda
3g (1 1/2 tsp) baking powder
1g (1/4 tsp) salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp nutmeg
205g (1 1/2 cups) grated carrots


  1. Preheat oven to 350°F. Line cupcake pan with paper liners.
  2. In a bowl, mix sugar, applesauce, oil, and egg.
  3. In another bowl, whisk flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg together. Slowly incorporate into wet mixture.  When combined, fold in carrots.
  4. Fill cupcake liners almost to the top. Bake for 24 to 27 minutes or until toothpick comes out clean. Rotate pan halfway through baking.
  5. Remove cupcakes from oven and allow it to cool in the pan for 5 minutes. Transfer to the wire rack to cool completely.
  6. When the cupcakes are completely cooled, the cupcakes are ready to be frosted. Use about 1 tablespoon of frosting per cupcake. The cupcakes can be stored in the refrigerator for up to 5 days.

Ginger Cream Cheese Frosting
1 tsp lemon juice
1/2 heaping cup confectioner's sugar
4 oz (114g) cream cheese, softened
2 oz (55g) butter, softened
1 tsp ground ginger

Cream together lemon juice, sugar, cream cheese, butter, and ground ginger until light and fluffy.

No comments:

Post a Comment


Related Posts with Thumbnails