Carrot Cake Cupcakes with Ginger Cream Cheese Frosting

  • Servings: 12
  • Print

cupcake Ingredients

  • 1 cup Sugar
  • 1/2 cup canola oil
  • 1 cup flour
  • 1 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp grated nutmeg
  • 4 oz chopped pecans
  • 1/2 cup unsweetened natural applesauce
  • 1 egg
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1/2 tsp ground ginger
  • 1 1/2 cups grated carrots

Cupcake Directions

  1. Preheat the oven on 350.
  2. Prepare a muffin pan with liners.
  3. Mix sugar with egg, oil and applesauce.
  4. Sift dry ingredients and spices together.
  5. Beat dry ingredients slowly into the wet mixture.
  6. Fold in carrots and pecans.
  7. Scoop batter with an ice cream scoop into each cupcake liner.
  8. Fill almost to the top.
  9. Bake about 25 or 26 minutes, turning halfway through.
  10. Cupcakes are done when the tines of a fork come out clean.
  11. Let cupcakes cool about five minutes before taking them out of the pan.
  12. Cool them completely on a wire rack.
  13. Frost with a generous amount of frosting and top with toasted pecans.

Frosting Ingredients

  • 2 oz chopped raw pecans
  • 3 oz soft unsalted butter
  • 1 1/2 cups confectioner’s sugar
  • 6 oz Neufchatel (or use reduced fat Cream Cheese)
  • 1 1/2 tsp ground ginger
  • 1 tsp fresh lemon juice

frosting directions

  1. Toast two ounces of chopped pecans on the stove for around six minutes.
  2. Cream Neufchatel with ginger, lemon juice, butter, and confectioner’s sugar.

Recipe source: The Chew

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