CARROT CUPCAKES WITH GINGER-CREAM CHEESE ICING

Carrot Cupcakes With Ginger-Cream Cheese Icing image

Provided by Raquel Grinnell

Categories Dessert

Time 45m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 14

Previous Next

1 cup all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup sugar
2/3 cup vegetable oil
2 large eggs
1 1/2 cups finely grated peeled carrots
1/4 cup crushed pineapple in juice, drained
6 ounces cream cheese, room temperature
6 tablespoons unsalted butter, room temperature
3 cups confectioners' sugar
2 -3 teaspoons fresh ginger, peeled and finely grated

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.).