Best 3 Carrot Ginger Cupcakes Recipes
Carrot ginger cupcakes, a burst of flavors and a treat for the senses, are a delightful blend of earthy carrots and zesty ginger, offering a moist, flavorful texture and an aromatic experience. Whether you're a seasoned baker looking to expand your repertoire or a novice seeking a unique and delectable dessert, this article will guide you through the process of creating the perfect carrot ginger cupcakes, exploring the intricacies of flavor combinations, baking techniques, and the secrets to achieving that irresistible, fluffy texture.
Check out the recipes below so you can choose the best recipe for yourself!
CARROT CUPCAKES WITH GINGER-CREAM CHEESE ICING
Categories Cake Ginger Vegetable Dessert Bake Vegetarian Kid-Friendly Cream Cheese Carrot Spring Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12
Number Of Ingredients 12
Steps:
- 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.
- 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.)
- Spread top of each cupcake with scant 3 tablespoons Ginger-Cream Cheese Icing. Garnish with candied violets, if desired.
CARROT GINGER CUPCAKES
Carrot cake, a perennial favorite, gets the cupcake treatment, complete with orange-ginger frosting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 12 cupcakes
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Spread pecans in a single layer on an ungreased baking pan. Transfer to oven, and roast until toasted and brown, about 8 minutes. Give the pan a shake midway through roasting to make sure they roast evenly. Remove pan from oven, and let stand until completely cool. Finely chop pecans, and set aside. Line muffin tin with cupcake liners. Set aside.
- Using the smallest holes (less than 1/4-inch in diameter) of a box grater, grate carrots to yield 1 3/4 cups. Place grated carrots, eggs, buttermilk, vanilla, sugar, vegetable oil, and ginger in a large bowl; whisk until well combined.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the dry ingredients into the carrot mixture until just combined. Fold in toasted pecans.
- Using a large metal spoon, fill each cupcake to the top of the paper liner. Bake until a cake tester comes out clean, rotating the pan halfway through, 20 to 25 minutes.
- Let cool in pan for 10 minutes, then remove to cooling rack to cool completely. Spread about 1/ 4 cup frosting on each cupcake and serve. Store in an airtight container up to two days.
CARROT CUPCAKES WITH GINGER-CREAM CHEESE ICING
Make and share this Carrot Cupcakes With Ginger-Cream Cheese Icing recipe from Food.com.
Provided by Raquel Grinnell
Categories Dessert
Time 45m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 14
Steps:
- 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.
- 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.)
- Spread top of each cupcake with scant 3 tablespoons Ginger-Cream Cheese Icing.
- 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.).
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor and texture of your cupcakes.
- Follow the recipe carefully. Don't substitute ingredients or change the steps unless you know what you're doing.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, which will make the cupcakes light and airy.
- Gradually add the eggs, beating well after each addition. This will help to prevent the batter from curdling.
- Mix the dry ingredients together in a separate bowl before adding them to the wet ingredients. This will help to ensure that the ingredients are evenly distributed.
- Fold the dry ingredients into the wet ingredients until just combined. Overmixing will make the cupcakes tough.
- Fill the cupcake liners only 2/3 full. This will prevent the cupcakes from overflowing in the oven.
- Bake the cupcakes at the temperature and for the time specified in the recipe. Overbaking will make the cupcakes dry and crumbly.
- Let the cupcakes cool completely before frosting them. This will help to prevent the frosting from melting.
Conclusion:
Carrot ginger cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. They are moist and fluffy, with a sweet and spicy flavor that is sure to please everyone. Whether you are a beginner baker or a seasoned pro, you will love this recipe. So next time you are looking for a sweet treat, give these carrot ginger cupcakes a try. You won't be disappointed!
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