Carrot Ginger Cupcakes With Spiced Cream Cheese Recipes

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CARROT-GINGER CUPCAKES WITH SPICED CREAM CHEESE



Carrot-Ginger Cupcakes with Spiced Cream Cheese image

Cupcakes are the hottest trend in baking, and these flavor-packed treats, blanketed with creamy frosting, are sure to be a hit with kids of all ages.

Provided by My Food and Family

Categories     Cakes

Time 1h5m

Yield 24 servings

Number Of Ingredients 7

1 pkg. (16 oz.) pound cake mix
3/4 cup shredded carrots
1/2 cup chopped walnuts, toasted
1 Tbsp. ground ginger
1 tsp. ground cinnamon, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 cups thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 350°F.
  • Prepare cake batter as directed on package; stir in carrots, nuts, ginger and 3/4 tsp. cinnamon.
  • Spoon batter into 24 paper-lined muffin cups.
  • Bake 15 min. or until toothpick inserted in centers comes out clean. Cool completely.
  • Beat cream cheese in medium bowl with whisk until creamy. Gently stir in COOL WHIP; spread over cupcakes. Sprinkle with remaining cinnamon.

Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

CARROT GINGER CUPCAKES



Carrot Ginger Cupcakes image

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

2/3 cup (2 ounces) pecan halves
6 carrots (about 7 1/2 ounces), peeled
2 large eggs, room temperature
1/4 cup buttermilk, room temperature
1 teaspoon pure vanilla extract
1 1/3 cups sugar
1 cup vegetable oil
2 teaspoons freshly grated ginger
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Orange Ginger Frosting

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.

SPICED CARROT CUPCAKES



Spiced Carrot Cupcakes image

A medley of spices and a fluffy white chocolate frosting star in this cupcake recipe. They're moist and light-tasting...a little different from your average cupcake. Angela Coulter, Blairsville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 1 dozen.

Number Of Ingredients 23

1-1/2 cups all-purpose flour
1 cup plus 2 tablespoons sugar
1/3 cup packed brown sugar
1-1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 eggs
1/2 cup canola oil
1 teaspoon vanilla extract
2 cups finely shredded carrots
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts
WHITE CHOCOLATE CREAM CHEESE FROSTING:
4 ounces cream cheese, softened
1/4 cup butter, softened
1 ounce white baking chocolate, melted and cooled
1 tablespoon heavy whipping cream
1/2 teaspoon vanilla extract
1/4 teaspoon orange extract
2 cups confectioners' sugar
Chopped walnuts, optional

Steps:

  • In a large bowl, combine the first eight ingredients. In another bowl, beat the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the carrots, pineapple and walnuts. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 25-28 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack., For frosting, in a small bowl, beat cream cheese and butter until smooth. Beat in the chocolate, cream and extracts. Gradually beat in confectioners' sugar until smooth. Pipe or spread over cupcakes, garnish with walnuts is desired. Store in the refrigerator.

Nutrition Facts : Calories 458 calories, Fat 21g fat (7g saturated fat), Cholesterol 58mg cholesterol, Sodium 188mg sodium, Carbohydrate 63g carbohydrate (48g sugars, Fiber 1g fiber), Protein 5g protein.

CARROT CUPCAKES WITH GINGER-CREAM CHEESE ICING



Carrot Cupcakes with Ginger-Cream Cheese Icing image

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

1 cup all purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup sugar
3/4 cup vegetable oil
2 large eggs
1 1/2 cups finely grated peeled carrots
1/4 cup drained canned crushed pineapple in juice
Ginger-Cream Cheese Icing
Candied violets (optional)

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.

EASY SPICED CARROT CAKE CUPCAKES



Easy Spiced Carrot Cake Cupcakes image

When you want an Easter treat that tastes as good as it looks-and really looks good-make these surprisingly easy carrot cake cupcakes. The secret to their ease is using Betty Crocker™ yellow cake mix as the shortcut base for your batter. Extra spices and carrots are stirred in for an extra flavorful and moist result-like a classic carrot cake in a smaller format. Let yourself get into the springtime spirit as you decorate with Betty Crocker™ Rich & Creamy cream cheese frosting, Great Value™ assorted sprinkles and sugars, followed by crushed chocolate cookie "dirt," and decorative cupcake toppers.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 24

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ yellow cake mix
1/2 cup vegetable oil
1/2 cup water
4 eggs
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2 cups coarsely shredded peeled carrots
1 container (16 oz) Betty Crocker™ Rich & Creamy cream cheese frosting
Assorted Great Value™ sprinkles, nonpareils and sugars, as desired
Finely crushed chocolate cookies, as desired
Paper cupcake decorative toppers, as desired

Steps:

  • Heat oven to 375°F (350°F for dark or nonstick pans). Place foil or paper baking cup in each of 24 regular-size muffin cups.
  • In large bowl, beat cake mix, oil, water, eggs, cinnamon and nutmeg with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots. Divide batter evenly among muffin cups (about two-thirds full).
  • Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes, then remove from pan to cooling racks; cool completely, about 1 hour.
  • Frost cupcake with 1 generous tablespoon frosting. Using photo as a guide, immediately roll edges of frosting in sprinkles and top with crushed chocolate cookies. Repeat with remaining cupcakes. Insert topper in center of each cupcake.
  • Store loosely covered at room temperature.

Nutrition Facts : Calories 200, Carbohydrate 28 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 19 g, TransFat 0 g

CARROT GINGER CUPCAKES WITH SPICED CREAM CHEESE FROSTING



Carrot Ginger Cupcakes With Spiced Cream Cheese Frosting image

A cupcake with just the right amount of spice. Toast walnuts in the microwave for easier prep. Spread evenly on microwaveable dish, and heat on high for 2 minutes. Stir and continue cooking for 1-2 minutes, stirring after each minute until lightly browned.

Provided by CoffeeB

Categories     Dessert

Time 35m

Yield 24 serving(s)

Number Of Ingredients 9

1 (16 ounce) package poundcake mix
3/4 cup water or 3/4 cup milk
2 eggs or 4 egg whites
3/4 cup carrot, shredded
1 tablespoon ginger, ground
1 teaspoon cinnamon, divided
1/2 cup walnut pieces, toasted
1 (8 ounce) package cream cheese, softened
2 cups Cool Whip

Steps:

  • Preheat oven to 350 degrees.
  • Prepare cake batter as directed on package using water/milk and 2 eggs.
  • Stir in carrots, ginger, 3/4 t. cinnamon and walnuts.
  • Spoon batter into 24 paper lined muffin cups.
  • Bake 15 minutes or until toothpick comes clean.
  • Beat cream cheese in medium bowl with wire whisk until smooth.
  • Gently stir in whipped topping.
  • Spread with reserved 1/4 t. cinnamon.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 77.4, Fat 6.9, SaturatedFat 3.7, Cholesterol 28, Sodium 38, Carbohydrate 2.6, Fiber 0.3, Sugar 1.7, Protein 1.7

CARROT CUPCAKES WITH GINGER-CREAM CHEESE ICING



Carrot Cupcakes With Ginger-Cream Cheese Icing image

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

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.).

CARDAMOM-SPICED CARROT CUPCAKES RECIPE BY TASTY



Cardamom-Spiced Carrot Cupcakes Recipe by Tasty image

Here's what you need: carrots, unsalted butter, granulated sugar, light brown sugar, large eggs, vanilla extract, all purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, ground ginger, ground nutmeg, coconut oil, ground cardamom, Fisher® Chef's Naturals Pecan Halves, cream cheese, vanilla extract, powdered sugar, orange, ground cardamom, ground ginger

Provided by Fisher® Nuts

Categories     Desserts

Yield 24 cupcakes

Number Of Ingredients 22

3 carrots, quartered
1 stick unsalted butter, room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
3 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
½ teaspoon kosher salt
2 teaspoons ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 cup coconut oil, melted
2 tablespoons ground cardamom, plus 1 teaspoon
2 ⅓ cups Fisher® Chef's Naturals Pecan Halves, finely chopped, divided
10 oz cream cheese, room temperature
2 teaspoons vanilla extract
4 cups powdered sugar
1 orange, zested
1 teaspoon ground cardamom
½ teaspoon ground ginger

Steps:

  • Preheat the oven to 350°F (180°C). Line 2 12-cup muffin tins with paper liners and grease with butter spray.
  • Make the base carrot cupcake batter: In a food processor, process the carrots until finely chopped.
  • In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, about 2 minutes. Add the granulated and brown sugars, and beat until smooth, about 2 minutes, scraping down the sides of the bowl as needed.
  • In a small bowl, beat together the eggs and vanilla extract.
  • Add the egg mixture to the butter mixture in thirds, beating on medium speed between each addition until fully incorporated.
  • In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  • Add the dry ingredients to the wet ingredients in thirds, beating on low speed between each addition until incorporated.
  • Add the coconut oil and beat on medium-low speed for 1 minute, until fluffy.
  • Finish making the cupcakes according to your desired variation.
  • For the Cardamom-Spiced Carrot Cupcakes: When making the batter, add the cardamom to the dry ingredients. Gently fold in the carrots and 1⅓ cups Fisher Pecans. Divide the batter evenly between the prepared muffin cups, filling each about ¾ of the way full. Bake the cupcakes for 15-17 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let cool completely before frosting.
  • Meanwhile, make the orange, cardamom, and ginger-spiced cream cheese frosting: In a large bowl, whip together the cream cheese and vanilla extract with an electric hand mixer on medium speed until fluffy, 2 minutes, scraping down the sides of the bowl as needed. Add the powdered sugar and beat on low speed until smooth. Add the orange zest, cardamom, and ginger, and beat until incorporated. Transfer the frosting to a piping bag fitted with a large round tip. Refrigerate until ready to use.
  • To frost, place the tip of the piping bag upright at the center of a cupcake and squeeze until the cupcake is covered with frosting. Repeat with the remaining cupcakes, then garnish the edges with the remaining cup of Fisher Pecans.
  • Enjoy!

Nutrition Facts : Calories 321 calories, Carbohydrate 47 grams, Fat 13 grams, Fiber 2 grams, Protein 3 grams, Sugar 36 grams

SIMPLE CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING



Simple Carrot Cake Cupcakes with Cream Cheese Frosting image

Super moist carrot cake starts with freshly grated carrots! These carrot cake cupcakes are tender, lightly spiced, and full of flavor. Paired with a sweet and slightly tangy cream cheese frosting, they're a guaranteed crowd-pleaser that will take any spring celebration from good to great! Customize your mix-ins and decorate as desired.

Provided by eatcakebemerry

Categories     Cupcakes

Time 1h15m

Yield 18

Number Of Ingredients 20

1 cup white sugar
4 ounces unsweetened applesauce
½ cup vegetable oil
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 ½ cups freshly grated carrots
¼ cup raisins
¼ cup shredded sweetened coconut
¼ cup crushed pineapple, drained
¼ cup chopped pecans
1 (8 ounce) package cream cheese, at room temperature
½ cup unsalted butter, at room temperature
4 cups powdered sugar
2 teaspoons vanilla extract
mini marshmallows, colored sanding sugar, pearl sprinkles, and/or mini chocolate candies as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
  • Whisk together sugar, applesauce, oil, eggs, and vanilla for cupcakes in a large bowl. Sift in flour, cinnamon, baking soda, baking powder, and salt; mix until well combined. Add grated carrots, raisins, shredded coconut, crushed pineapple, and pecans; mix until fully incorporated. Scoop batter into the prepared muffin cups, filling halfway.
  • Bake in the preheated oven until a toothpick inserted in the centers comes out clean, about 15 minutes. Remove from the oven and cool completely, about 30 minutes.
  • Meanwhile, beat cream cheese and butter for frosting with an electric mixer until smooth. Gradually mix in powdered sugar and beat until creamy. Mix in vanilla.
  • Frost cupcakes when they are completely cool; if they are even slightly warm, the frosting will melt. Decorate as desired.

Nutrition Facts : Calories 337.2 calories, Carbohydrate 46.4 g, Cholesterol 47.9 mg, Fat 16.4 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 6.6 g, Sodium 162.8 mg

CARROT-GINGER CUPCAKES WITH SPICED CREAM CHEESE



Carrot-Ginger Cupcakes with Spiced Cream Cheese image

The classic combination of carrot cake and cream cheese frosting in a cute, little package.

Provided by Allrecipes Member

Time 35m

Yield 24

Number Of Ingredients 7

1 (16 ounce) package pound cake mix
¾ cup shredded carrots
1 tablespoon ground ginger
1 teaspoon ground cinnamon, divided
½ cup PLANTERS Walnut Pieces, toasted
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
2 cups thawed COOL WHIP Whipped Topping

Steps:

  • Preheat oven to 350 degrees F. Prepare cake batter as directed on package; stir in carrots, ginger, 3/4 tsp. of the cinnamon and walnuts.
  • Spoon batter into 24 paper-lined medium muffin cups. Bake 15 min. or until toothpick comes out clean.
  • Beat cream cheese in medium bowl with wire whisk until smooth. Gently stir in whipped topping. Spread over tops of cupcakes. Sprinkle with reserved 1/4 tsp. cinnamon. Refrigerate until ready to serve.

Nutrition Facts : Calories 153 calories, Carbohydrate 15.3 g, Cholesterol 21.2 mg, Fat 9.5 g, Fiber 0.3 g, Protein 2.1 g, SaturatedFat 3.7 g, Sodium 111.6 mg, Sugar 9.3 g

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CARROT CAKE CUPCAKES | RECIPETIN EATS
2021-02-19 Add-ins: Stir in carrot, crushed pineapple, coconut and pecans into the Wet ingredients bowl. Combine Wet & Dry: Pour Wet into Dry ingredients, stir only until flour is no longer visible. Batter will be lumpy (from the stir-ins) and thick, but runny. Fill muffin tin: Divide batter between 12 holes.
From recipetineats.com


CARROT-GINGER CUPCAKES WITH SPICED CREAM CHEESE - AMERICAN …
Carrot-Ginger Cupcakes with Spiced Cream Cheese is a gluten free recipe with 24 servings. This recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 120 calories, 2g of protein, and 6g of fat. This recipe is typical of American cuisine. Head to the store and pick up cool whip whipped topping, philadelphia ...
From fooddiez.com


CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING - CHEW OUT LOUD
To make the cupcakes: Preheat oven to 350°F. Line 24 muffin tins with cupcake liners. In a large bowl: Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger until well blended. In another bowl: Whisk sugar and oil until well blended. Whisk in eggs 1 at a time.
From chewoutloud.com


CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING
2022-03-02 Combine the Dry Ingredients. In a large bowl, whisk together the flour, cinnamon, baking soda, baking powder and salt. 3. Add the Remaining Ingredients. In another bowl, beat the eggs, sugar, and oil. Pour the dry ingredients into the bowl with the wet ingredients and stir in the carrots.
From allthingsmamma.com


CARROT CAKE CUPCAKES - LIVE WELL BAKE OFTEN
2019-03-14 To make the carrot cake cupcakes: Preheat oven to 350°F (177°C). Line two standard 12-count muffin pans with 14 cupcake liners and set aside. In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
From livewellbakeoften.com


GINGERBREAD CUPCAKES WITH CARDAMOM FROSTING RECIPE
2020-08-07 Cream the butter and brown sugar in a large mixing bowl until light and fluffy. Beat in the molasses, egg, and vanilla. In a small bowl, stir together the boiling water and the baking soda until dissolved. Stir the baking soda water into the molasses mixture. Sift together the flour, cinnamon, ginger, cloves, lemon zest, and salt into a small bowl.
From thespruceeats.com


CARROT CAKE CUPCAKE WITH SPICED CREAM CHEESE FROSTING
To Make the Cupcakes Step 2 In a large bowl or the bowl of your stand mixer, beat together the oil, sugar, salt, eggs, and spices. Step 3 Whisk the flour with the baking powder and baking soda and add to the bowl, stirring to combine. Step 4 Add the carrots and nuts and mix until just blended.
From dominosugar.com


CARROT CUPCAKES WITH BROWN SUGAR CREAM CHEESE FROSTING
2018-10-12 Set aside. In a large mixing bowl, beat sugar, eggs, and oil till thick and foamy, 1-2 minutes. Add the sour cream, vanilla, and carrots and mix well. Add the dry ingredients and stir till just blended. Fill paper lined cupcake pans half full. Bake at 350° for 18-20 minutes.
From creationsbykara.com


CARROT CUPCAKES WITH CREAM CHEESE FROSTING - GIMME SOME OVEN
2010-06-16 Preheat the oven to 350° F. Line cupcake pans with 24 paper liners. In a medium mixing bowl, combine the flour, baking powder, baking soda, spices and salt; whisk together and set aside. In a food processor fitted with a shredding disk, shred the carrots (you should have about 3 cups).
From gimmesomeoven.com


CARROT GINGER CUPCAKES WITH SPICED CREAM CHEESE FROSTING
Carrot ginger cupcakes with spiced cream cheese frosting is the best recipe for foodies. It will take approx 35 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make carrot ginger cupcakes with spiced cream cheese frosting at your home.. Carrot ginger cupcakes with spiced cream cheese frosting may come into the following tags or occasion in which you ...
From webetutorial.com


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