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Five Spice Pineapple Carrot Cupcakes Recipe

Five Spice Pineapple Carrot Cupcakes

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Average Rating:

Total Reviews: 34

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  • on June 28, 2012

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    My family is Chinese so I thought I would get them warmed up to carrot cake by using spices they were familar with. They loved these cupcakes and so did everyone else. I doubled the batch and it actually made 30 standard cupcakes. I also added chopped pecans to the batter and then rimmed the frosting with them as well.

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  • on April 09, 2012

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    Who would've think that you can use five powder for baking?! And it tastes good! I'm not a big fan of using five spice, but now I find a new way of using it! The cake is moist and light, but I don't think the flavor is strong enough for me and I cannot taste the pineapple either. Maybe do some adjustment on the amount of spice? I may experiment next time.

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  • on February 07, 2012

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    Just ok. The Five Spice in the batter combined with the ginger in the frosting...not a crowd pleaser for us. However, even in high altitude where I increased flour a bit, reduced sugar a bit, the cupcakes are very moist and pretty. A more gourmet audience would probably gobble them up...I was working with teenagers!

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  • on September 16, 2011

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    Wow... these are THE most delicious, moist, and prettiest cupcakes I have ever made. I am so satisfied with the consistency and the taste of the frosting! I'm going to try a little less butter to make the frosting a little thicker/make the cream cheese stronger. But the frosting does not detract from the overall presentation and taste of these cupcakes. The crystallized ginger is an especially decorative touch. Not too "Cupcake Wars" and not too Pilsbury back of the box 10 minute cupcakes either : HIGHLY recommend! Your friends will love them!!

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  • on April 28, 2011

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    I love this recipe. It's so easy to make and tastes great. I would have never thought to use ginger. I love it in this frosting and the crystallized ginger adds a great touch. I highly recommend this recipe.

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  • on December 08, 2010

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    I am new to baking and I made these (just 12 last night and I thought my husband would take most of these to work today. WELL there are just two left! My husband said these were "keepers" and could I make a cake with this recipe.
    Does anyone know how I would multiply the ingredients for a cake pan or loaf pan? If so, please email me: karenpoore at gmail dot com. Thanks a bunch, Karen

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  • on November 18, 2010

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    Highly recommend this recipe. It's easy, yummy, and it's something spicy and different. Can't wait to serve these for the holidays.

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  • on November 12, 2010

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    My family and I liked this recipe. I did not have a muffin tin so I made it into a cake and I was just as well. The cake was very moist and the frosting was not too sugary or overpowering. The cake and frosting also blend well together.

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  • on September 17, 2010

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    I just got done making this easy cupcake recipe and my whole house smells like fall with the spices in this recipe! The hardest part was shredding the carrots. I did mine extra small on a microplane zester to avoid large carrot chunks, and to disquise the carrot from my kids!!! This gave the cupcakes a beautifully muted orange color. Do not skip out on the ginger in the frosting, it give the cupcake a refreshing flavor, and the crystallized ginger on top adds a nice sparkle for formal occasions! I would definately make this recipe again...and yes, I did eat one before serving...YUM!

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  • on June 04, 2010

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    I have made these twice in the past two weeks...they are a hit with everyone that tries them. Enjoy your show and learning more about spices...keep up the good work!

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