Ginger Carrot Cupcakes Recipe

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This carrot cupcake is delicious with a hint of ginger and cinnamon flavor; and then topped with a sweet, cream cheese frosting. Find out how to shred carrots for these cupcakes and more on how to prepare carrots for other recipes in our Tips and Advice.
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  • CAKE:
  • 1 package 16 oz. pound cake mix (type requiring water and eggs to be added.)
  • 3/4 cup milk
  • 2 eggs
  • 3/4 cup shredded carrots
  • 1 tablespoon ground ginger
  • 3/4 teaspoon cinnamon
  • 1 package 8 oz. cream cheese - reduced fat
  • 2 cups powdered sugar
  • 2 cups whipped topping - light
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon sugar
Container: Muffin tin
45 mins
15 mins
1 hr
  • Preheat oven to 350°F.
  • In a large bowl combine the cake mix, milk and eggs. Beat for 30 seconds on medium and then beat on medium speed for 3 minutes.
  • Add the carrots, ginger and cinnamon. Beat on low just until the added ingredients are evenly mixed.
  • Use a spoon to fill 24 paper lined muffin cups with the batter. Distribute batter evenly between cups.
  • Place in the preheated oven and bake for 15 minutes or until a toothpick inserted in the middle comes out clean. Note: Cupcakes will be light colored in comparison to traditional carrot cake.
  • Allow cupcakes to cool completely.
  • Beat cream cheese until smooth. Add whipped topping and powdered sugar, beat on low until creamy.
  • Spread frosting on top of cooled cupcakes.
  • Mix cinnamon and sugar together. Lightly sprinkle on top of the frosting on each cupcake.
  • Store in the refrigerator until serving.
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