Carrot Cupcakes with Ginger-Cream Cheese Icing

Name: Carrot Cupcakes with Ginger-Cream Cheese Icing
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 237 milliliters all purpose flour; 1 teaspoons baking powder; 1 teaspoons baking soda; 355 milliliters finely grated peeled carrots; 12 servings Ginger-Cream Cheese Icing; 2 larges eggs; 1 teaspoons ground cinnamon; 59 milliliters drained canned crushed pineapple in juice; 1 teaspoons salt; 237 milliliters sugar; 177 milliliters vegetable oil

Carrot Cupcakes with Ginger-Cream Cheese Icing requires around 45 minutes from start to finish. This recipe serves 12. Watching your figure? This dairy free and vegetarian recipe has 244 calories, 2g of protein, and 15g of fat per serving. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe is typical of American cuisine. If you have vegetable oil, carrots, pineapple in juice, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Sugar

Egg

Cooking Oil

Equipment you will use

Hand Mixer

Muffin Liners

Bowl

Oven

Add dry ingredients to egg mixture in 2 additions, beating until well blended after each addition.

Ingredients you will need

Egg

Mix in carrots and pineapple. Spoon batter into prepared muffin cups, filling each 3/4 full.

Ingredients you will need

Pineapple

Carrot

Equipment you will use

Muffin Liners

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.)

Ingredients you will need

Cupcakes