WEEKDAYS 1e|12c|p

Carrot Cake Cupcakes with Ginger Cream Cheese Frosting

0579 Carrot Cupcakes
The ginger is an amazing twist on this traditional dessert
skill level
Easy
time
30-60min
servings
12
cost
$$
Contributed by :
The ginger is an amazing twist on this traditional dessert
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ingredients
  • For the Cupcakes
  • 1 cup Granulated Sugar
  • 1/2 Cup Natural Apple Sauce; unsweetened
  • 1/2 cup Canola Oil
  • 1 Egg
  • 1 cup All-Purpose Flour
  • 1/2 teaspoon Baking Soda
  • 1 1/2 teaspoons Baking Powder
  • 3/4 teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Ginger
  • 1/4 teaspoon Freshly Grated Nutmeg
  • 1 1/2 cups Grated Carrots
  • 4 ounces Raw Pecans; chopped
  •  
  • Ginger Cream Cheese Frosting
  • 2 ounces raw Pecans; chopped
  • 6 ounces Neufchatel; or 1/3 less Fat Cream Cheese
  • 3 ounces Unsalted Butter; softened
  • 1 1/2 teaspoons Ground Ginger
  • 1 1/2 cups Confectioner's Sugar
  • 1 teaspoon Freshly Squeezed Lemon Juice
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 cup Granulated Sugar
    1/2 Cup Natural Apple Sauce; unsweetened
    1/2 cup Canola Oil
    1 Egg
    Preheat oven to 350°F and line a muffin tin with paper liners. In a bowl, using an electric mixer, mix the Sugar, Oil, Egg and Apple Sauce.
  • 2
    1 cup All-Purpose Flour
    1/2 teaspoon Baking Soda
    1 1/2 teaspoons Baking Powder
    3/4 teaspoon Salt
    1 teaspoon Ground Cinnamon
    1/2 teaspoon Ground Ginger
    1/4 teaspoon Freshly Grated Nutmeg
    1 1/2 cups Grated Carrots
    4 ounces Raw Pecans; chopped
    Sift the dry ingredients together, including the spices, Carrots, and 4 ounces of pecans and slowly incorporate into the wet, beating until just incorporated. Fold in the Carrots and the Pecans.
  • 3
    Using a 2 ounce ice cream scoop, generously scoop the batter into the cupcake pan. Fill the batter almost to the top of the muffin liners. Bake for 24-27 minutes or until a toothpick comes out clean, be sure to rotate the pan halfway through the baking time.
  • 4
    2 ounces raw Pecans; chopped
    6 ounces Neufchatel; or 1/3 less Fat Cream Cheese
    3 ounces Unsalted Butter; softened
    1 1/2 teaspoons Ground Ginger
    1 1/2 cups Confectioner's Sugar
    1 teaspoon Freshly Squeezed Lemon Juice
    While the cupcakes bake, toast 2 ounces of Chopped Pecans on the stove over medium-high heat until lightly browned and fragrant, about 5-7 minutes (be careful not to burn). Cream together Neufchatel, Butter, Ground Ginger, Confectioner’s Sugar and Lemon Juice until light and fluffy.
  • 5
    Remove the cupcakes from the oven and set aside to cool for 5 minutes before removing from pan. When removing from pan, be careful to loosen any edges with a butter knife that might be stuck to the pan. Transfer to a wire rack to cool completely.
  • 6
    When the cupcakes are completely cool, frost each generously with the frosting (about 2-3 tablespoons each) and top each with a sprinkling of toasted pecans. Enjoy!
 
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