Carrot-Ginger Cupcakes with Spiced Cream Cheese
Carrots are rich in beta-carotene, which is converted into vitamin A in the body and helps promote healthy vision.
This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Ingredients
- 200 gram Carrots
- 200 gram All-purpose flour
- 200 gram Granulated sugar
- 2 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 150 gram Unsalted butter
- 2 unit Eggs
- 1 teaspoon Vanilla extract
- 200 gram Cream cheese
- 100 gram Powdered sugar
- 0.5 teaspoon Ground nutmeg
Instructions
- Preheat the oven to 180°C (350°F). Grate the carrots and set aside.
- In a mixing bowl, combine the flour, sugar, baking powder, cinnamon, ginger, and salt.
- In a separate bowl, beat the butter, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing well after each addition.
- Fold in the grated carrots.
- Line a muffin tin with cupcake liners and fill each liner about 2/3 full with the batter.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let cool in the tin for 10 minutes. Then transfer to a wire rack to cool completely.
- Meanwhile, prepare the spiced cream cheese frosting by beating the cream cheese, powdered sugar, and nutmeg until smooth.
- Once the cupcakes are completely cool, frost them with the spiced cream cheese frosting.
- Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 52g18%
- Sugars 35g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.