Ginger Carrot Cupcakes Recipe

Provided By
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.
Share this!
Update Servings
  • CAKE:
  • 1 16 oz. pound cake mix (type requiring water and eggs to be added.)
  • 3/4 milk
  • 2 eggs
  • 3/4 shredded carrots
  • 1 ground ginger
  • 3/4 cinnamon
  • 1 8 oz. cream cheese - reduced fat
  • 2 powdered sugar
  • 2 whipped topping - light
  • 1/2 cinnamon
  • 1/2 sugar
Container: Muffin tin
  • 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.
Similar Recipes

Ginger Carrot Cupcakes Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2016 Tecstra Systems, All Rights Reserved, RecipeTips.com