Recipe for Carrot Cupcakes with Ginger-Cream Cheese Icing 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
1 servings
Ingredients:
Amount Ingredient
1 cup All purpose flour
3/4 tsp Baking powder
3/4 tsp Baking soda
1/2 tsp Salt
1/2 tsp Ground cinnamon
1 cup Sugar
3/4 cup Vegetable oil
2 lrg Eggs
1/2 cup Finely grated peeled carrots
1/4 cup Drained canned crushed pineapple in
Ginger-Cream Cheese Icing
Instructions:
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. Add dry ingredients to egg mixture in 2 additions, beating until well blended after each addition. Mix in carrots and pineapple. Spoon batter into prepared muffin cups, filling each 3/4 full. 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.) Spread top of each cupcake with scant 3 tablespoons Ginger-Cream Cheese Icing.

Garnish with candied violets, if desired.

Makes 12.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Carrot Cupcakes   ::   Carrot Cupcakes with Molasses Cream Cheese Icing   ...