Carrot Cupcakes with Ginger Buttercream
Put a new spin on classic carrot cake cupcakes with zesty candied ginger.
Makes: 24 cupcakes
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 45 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Prep Time: 20 minutes
Cook Time: 22 minutes
Total Time: 45 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
- 2 cups carrots, peeled, trimmed and finely shredded
- 3 eggs, beaten
- 1 ½ cups sugar
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves (optional)
- 1 teaspoon vanilla
- ½ cup pecans, chopped
- ½ cup dried cranberries (optional)
Ginger Buttercream
- ¾ cup butter, softened
- 2 tablespoons ginger powder
- 1 teaspoon vanilla
- ½ teaspoon salt
- ¼-⅓ cup milk
- 3-4 cups powdered sugar
- ½ cup candied ginger, chopped
Instructions
- Heat oven to 350 degrees. Place 24 cupcake liners in cupcake tins.
- Combine all cupcake ingredients in a medium-sized bowl. When well blended, distribute evenly in cupcake liners, filling about two-thirds full.
- Bake for 20 to 22 minutes, until center springs to the touch. Set aside to cool.
- To make Ginger Buttercream, whip butter, ginger, vanilla and salt until very light and fluffy. Alternately beat in the sugar and milk until very creamy and spreadable. Ice each cooled cupcake. Garnish with candied ginger pieces.
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