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.
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Abel Ramirez
[email protected]These cupcakes are amazing! They're so moist and flavorful, and the frosting is to die for. I'll definitely be making them again.
Md Tasrik
[email protected]I'm so glad I found this recipe. These cupcakes are the perfect treat for any occasion. I'll definitely be making them again and again.
Tanha Boy
[email protected]These cupcakes are so moist and fluffy, they practically melt in your mouth. I could eat a dozen of them in one sitting.
Dickson Atonya
[email protected]I love the unique flavor of these cupcakes. The ginger and maple syrup give them such a delicious twist. I'll definitely be making them again.
Darren Mclennan
[email protected]These cupcakes are the perfect way to use up leftover carrots. I always have a few carrots left over after making dinner, and now I know what to do with them.
Opondo Franco
[email protected]I made these cupcakes for a bake sale and they were a huge hit! Everyone loved them and asked for the recipe. I'm so glad I made a double batch.
Owami Mahlaba
[email protected]I'm allergic to nuts, so I substituted the walnuts with chopped pecans. They turned out great! I'm so glad I found this recipe.
Ayush Daude
[email protected]These cupcakes are so easy to make, even a beginner baker can handle them. And they turn out so delicious, you'll think you bought them from a bakery.
Paradise Pearson
[email protected]I love how healthy these cupcakes are! They're made with whole wheat flour and maple syrup, so I can feel good about eating them.
Crystal Darneal
[email protected]Wow, these cupcakes are amazing! The flavors are so well-balanced and the texture is so moist. I'm definitely going to be making these again.
Natimane Natimane
[email protected]These cupcakes are perfect for any occasion. They're easy to make, delicious, and look beautiful. I'll definitely be making them again and again.
Hoda Ayman
[email protected]I made these cupcakes for my friend's birthday and she loved them! She said they were the most delicious cupcakes she's ever had.
Charity Gwaza
[email protected]I added a cream cheese frosting to these cupcakes and they were heavenly! The tangy frosting paired perfectly with the sweet and spicy cupcakes.
Md alamin Mm6
[email protected]I made these cupcakes gluten-free by using almond flour instead of all-purpose flour. They turned out great! I'll definitely be making them this way again.
Challenge Ngobeni
[email protected]My kids loved these cupcakes! They said they were the best cupcakes they've ever had. I'm so glad I found this recipe.
Nansamba Cissy
[email protected]I'm not usually a fan of carrot cake, but these cupcakes changed my mind. The ginger and maple syrup give them such a unique and delicious flavor. I'll definitely be making them again.
Olivier Ottah
[email protected]These cupcakes are so easy to make! I was able to whip them up in no time. And they turned out so moist and fluffy, I was really impressed.
Adam Stokes
[email protected]I made these cupcakes for a potluck and they were a huge success! Everyone loved them and asked for the recipe. I'll definitely be making them again.
Muhammad Balal
[email protected]I love that these cupcakes are made with whole wheat flour and maple syrup. They're a healthier alternative to traditional cupcakes, but they're still just as delicious.
Najeeb Najooo
[email protected]These carrot ginger cupcakes are divine! The combination of flavors is perfect and the texture is so moist and fluffy. I've made them twice now and they're always a hit.