Carrot Ginger Cupcakes Recipe

The day has arrived. The big 4-0. (This gives me good reason to take a departure from healthy eating to indulge in these carrot ginger cupcakes.) It is hard for me to fathom that I am turning forty today. It seems like only a blink of an eye from when I was running through sprinklers as a carefree 10-year old, throwing back Kamikaze shots as a twenty-something, and saying "I do" to my husband as I neared my thirties.

Now, I could deal with this milestone in one of two ways. I could completely freak out about body parts migrating south, random grey hairs appearing on my head, and the lack of wolf whistles that come my way when I pass construction sites. Alternatively, I could embrace forty and take comfort in the fact that I have stockpiled my fair share of life experiences and wisdom, and there are plenty more to come. I have decided, for the sanity of myself and my family, that I will take the latter approach.

(Gratuitous shot of me on my second birthday. Seriously, you have to love the 70s colors and pattern of the dress. I was a flower girl for my aunt and uncle's wedding. I was too scared to walk down the aisle by myself, so my dad had to carry me. Altogether now...awwwww. Thank you for indulging me.)

Age, of course, is only a number and I have learned over the years that what really matters is that we live our days with purpose, compassion, and acceptance of ourselves and others. When I am on my deathbed (hopefully MANY years from now), I will not remember what my bank account statement says or how much I weighed in my thirties. Rather, I will be filled with the peace one must feel when there is a lifetime of friendships and strong family bonds to look back on. It is my husband, my boys, my parents, my in-laws, and my dear friends that make me feel so blessed. Thanks to each and everyone of you for your love, support, and friendship.

The recipe:

Ever since I can remember, carrot cake has been one of my favorite desserts. The original version of this recipe came from Bon Appetit magazine, but I made several changes to suit my tastes. First, I made the cake into cupcakes because, really, who doesn't like to have their own mini cake? The cake portion is very moist, and is studded with toasted pecans (I prefer them over walnuts), raisins, ground cloves, and a kick of fresh ginger. The frosting is a traditional cream cheese one, with the addition of a touch of maple syrup. I substituted unsweetened applesauce for most of the oil to make this a slightly healthier option. After all, I may still feel thirty, but my metabolism knows better.

Preheat oven to 350 degrees F. Insert 12 cupcake liners into a 12-muffin tin.

Chop pecans and put them into a small skillet set over medium heat. Cook, stirring frequently, until the nuts are just starting to turn brown. Watch them closely they do not burn. Remove from heat and set aside to cool.

In a medium bowl, whisk together flour, baking soda, salt, ground cinnamon, and ground cloves.

In a large bowl, stir together granulated sugar, unsweetened applesauce, and canola oil until thoroughly combined. Add 2 eggs, one at a time, stirring well after each addition.

Gradually add the flour mixture and stir until just combined. Add grated carrots, golden raisins, pecans, and grated fresh ginger. Stir to combine.

Scoop the batter into the prepared muffin tin, filling each liner about ¾ full.

Bake until a toothpick inserted in the middle of the cupcakes comes out clean, about 18 to 22 minutes. Let the cupcakes cool in the pan for 15 minutes, then remove and let cool completely on a wire rack.

For the icing, in a large bowl, beat unsalted butter and cream cheese on medium speed until the mixture is light and fluffy, 3 to 4 minutes. Beat in pure vanilla extract and maple syrup.

Gradually add in powdered (confectioner's) sugar and beat until combined. Cover the bowl and chill for 1 hour. If the frosting seems too thin when you remove from the fridge, add more powdered sugar, 1 tablespoon at a time, until it reaches desired consistency.

Scoop the frosting into an cake decorating bag, fitted with a large tip, and decorate each cupcake with a swirl, starting from the inside and working in. Alternatively, you can use a ziploc bag and cut off the corner.

Other cupcake recipes:

Tartelette's Tea & Lemon Coconut Cupcakes
Bake at 350's Zucchini Spice Cupcakes
Brown Eyed Baker's Mocha Cupcakes with Espresso Buttercream Frosting
Picky Palate's Gingersnap Cupcakes with Vanilla Bean Cinnamon Buttercream
Barbara Bakes' German Chocolate Cupcakes with Coconut Almond Frosting

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Carrot Ginger Cupcakes Recipe

Fresh ginger takes these carrot cake cupcakes to the next level. All topped off with cream cheese icing sweetened with maple syrup.

5 from 3 votes

Print Pin Rate

Course: Desserts

Cuisine: American

Keyword: Cakes and Cupcakes, Carrot Cake

Prep Time: 35 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 57 minutes minutes

Servings: 12 Cupcakes

Calories: 444kcal

Author: Dara Michalski | Cookin' Canuck

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Ingredients

The Cupcakes:

• ⅔ cup chopped pecans
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ teaspoon ground cloves
• 1 cup granulated sugar
• 1 cup unsweetened applesauce
• ¼ cup canola oil
• 2 large eggs
• 1 ½ cups peeled grated carrots
• ⅔ cup golden raisins
• 2 teaspoons peeled and finely grated fresh ginger

Frosting:

• ½ cup 1 stick unsalted butter, softened
• 12 ounces low-fat cream cheese softened
• ½ teaspoon pure vanilla extract
• 1 tablespoon pure maple syrup
• 1 ½ cups powdered confectioner's sugar

Instructions

• The Cupcakes:
• Preheat oven to 350 degrees F. Insert 12 cupcake liners into a 12-muffin tin.
• Chop pecans and put them into a small skillet set over medium heat. Cook, stirring frequently, until the nuts are just starting to turn brown. Watch them closely they do not burn. Remove from heat and set aside to cool.
• In a medium bowl, whisk together flour, baking soda, salt, ground cinnamon, and ground cloves.
• In a large bowl, stir together granulated sugar, unsweetened applesauce, and canola oil until thoroughly combined. Add 2 eggs, one at a time, stirring well after each addition.
• Gradually add the flour mixture and stir until just combined. Add grated carrots, golden raisins, pecans, and grated fresh ginger. Stir to combine.
• Scoop the batter into the prepared muffin tin, filling each liner about ¾ full. Bake until a toothpick inserted in the middle of the cupcakes comes out clean, about 18 to 22 minutes. Let the cupcakes cool in the pan for 15 minutes, then remove and let cool completely on a wire rack.

The Frosting:

• In a large bowl, beat unsalted butter and cream cheese on medium speed until the mixture is light and fluffy, 3 to 4 minutes. Beat in pure vanilla extract and maple syrup. Gradually add in powdered sugar and beat until combined. Cover the bowl and chill for 1 hour. If the frosting seems too thin when you remove from the fridge, add more powdered sugar, 1 tablespoon at a time, until it reaches desired consistency.
• Scoop the frosting into an cake decorating bag, fitted with a large tip, and decorate each cupcake with a swirl, starting from the inside and working in. Alternatively, you can use a ziploc bag and cut off the corner.

The Cupcakes:

Nutrition

Calories: 444kcal | Carbohydrates: 45g | Protein: 10g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 78mg | Sodium: 437mg | Potassium: 464mg | Fiber: 2g | Sugar: 33g | Vitamin A: 625IU | Vitamin C: 4.6mg | Calcium: 215mg | Iron: 1.4mg

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