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  • Carrot Cupcakes With Ginger Cream Cheese Icing

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    Carrot Cupcakes With Ginger Cream Cheese Icing
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 c. All purpose flour
    • 3/4 tsp Baking pwdr
    • 3/4 tsp Baking soda
    • 1/2 tsp Salt
    • 1/2 tsp Grnd cinnamon
    • 1 c. Sugar
    • 3/4 c. Vegetable oil
    • 2 lrg Large eggs
    • 1 1/2 c. Finely grated peeled carrots
    • 1/4 c. Liquid removed canned crushed pineapple in Ginger-Cream Cheese Icing Candied violets (optional)

    Directions

    1. Preheat oven to 350 F. Line twelve 1/3-c. muffin c. with paper liners. Sift first 5 ingredients into medium bowl. Using electric mixer, beat sugar, oil and Large eggs in large bowl till well blended. Add in dry ingredients to egg mix in 2 additions, beating till well blended after each addition. Fold in carrots and pineapple. Spoon batter into prepared muffin c., filling each 3/4 full. Bake cupcakes till tester inserted into center comes out clean, about 30 min. Turn cupcakes out onto racks and cold completely. (Can be made 1 day ahead. Cover; store at room temperature.) Spread top of each cupcake with scant 3 Tbsp. Ginger-Cream Cheese Icing.
    2. Garnish with candied violets, if you like.
    3. Makes 12.

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