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Five Spice Pineapple Carrot Cupcakes Recipe

Five Spice Pineapple Carrot Cupcakes

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (34)

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Average Rating:

Total Reviews: 34

Showing 11-20 of 34

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  • on May 17, 2010

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    I wanted to make these after I saw your show.So I went on your website and bought some of your spices.I cant believe how fresh the spices smell.So the first thing I made was the carrot cupcakes.WOW they were very moist.I even got my son to try one and it was gone.I enjoy your show Janet.I live 15mins from your old hometown.What a small world.I cant wait to try your other spices!!! I would love your store here.Will make these again!!!!

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  • on May 16, 2010

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    The five spice gives this carrot cake a deeper, exotic flavor. Everyone enjoyed it. Highly recommend this one!

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  • on May 12, 2010

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    I have made these 3 times, LOVED THEM, and if u want the frosting 2 the edge put it that way, SO SO SO GOOD.

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  • on May 10, 2010

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    I doubled the recipe to make three layers. I made only the single recipe of frosting so I saved a layer of cake in the freezer. Very tasty and a hit with all from 7 years old and up. My left over piece for breakfast may have been even better than fresh made yesterday. Do hand shred the carrots for best texture of the cake.

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  • on May 09, 2010

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    so yummy u cant stop eating them ! Its my new fave !

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  • on May 05, 2010

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    I love the balance of spicy and sweet in these cupcakes. This recipe is headed straight for my recipe box. I will definitely make these again.

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  • on April 30, 2010

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    I made these cupcakes yesterday, just as the recipe for cupcakes stated, they were absoutely fabulous!!! The frosting was equally delicious, and I happened to have some candied ginger, so I sliced and stuck a sliver of ginger on each cupcake, so cute. The only thing I did different, I cut the frosting recipe in half. I could tell the original frosting recipe was going to be way too much for 12 cupcakes. Using only half the ingredients you still had enough to generously frost (and I mean generously all of the cupcakes with no wasted frosting. I did not cut the ginger in half, I still used 2tsp. I will definately make these again. Delicious!!!!

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  • on April 27, 2010

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    Will somebody plase tell me what this new style is about not frosting cupcakes to the edge? The main point of frosting is to keep the cake part from drying out. Don't care for the 5 spice.

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  • on April 26, 2010

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    Made these for my family and everyone loved them.

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  • on April 25, 2010

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    The spice is just right, present but not overpowering. The recipe really should say whether to drain the pineapple. I couldn't remember whether she did or not on the show, so I added about half of the pineapple juice and a couple tablespoons of orange juice as well, plus a little orange in the frosting to thin it a bit. Sorry, I just have to tinker even with perfection, but they came out delicious! There was a lot of frosting even though I didn't have enough powdered sugar, so my frosting was a little less sweet, and that's what I like about the cake as a whole--not too sweet and not too greasy, either. I have enough frosting (despite licking the bowl, the beaters, the spoon, and the spreader to make another batch of these, so I'm planning another version, maybe with nuts, golden raisins, toasted coconut on top. Oh, yeah!

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