Recipe courtesy of Janet Johnston
Show: Spice & Easy
Total:
45 min
Active:
25 min
Yield:
12 cupcakes
Level:
Easy
Total:
45 min
Active:
25 min
Yield:
12 cupcakes
Level:
Easy

Ingredients

Carrot Cupcake:
Frosting:

Directions

Watch how to make this recipe.

Carrot Cupcake:

Preheat the oven to 350 degrees F. Line a 12 cup muffin pan with paper cupcake liners.

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and Chinese five-spice powder.

In another large bowl, whisk together the vegetable oil, crushed pineapple, eggs, sugar, vanilla extract and carrots. Then slowly add the flour mixture and beat with an electric hand mixer until just combined, about 2 minutes.

Fill the cups 3/4 full with batter. Bake until the cupcakes are set, about 20 to 22 minutes. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks before frosting. Garnish with crystallized ginger.

Frosting:

In a large bowl, add the cream cheese, butter, vanilla, and ginger. Blend thee ingredients with an electric hand mixer until a creamy consistency is reached, while slowly adding the powdered sugar.;

IDEAS YOU'LL LOVE

Coconut Cupcakes

Recipe courtesy of Ina Garten

German Chocolate Cupcakes

Recipe courtesy of Ina Garten

Roasted Carrots

Recipe courtesy of Ina Garten

Glazed Carrots

Recipe courtesy of Food Network

David's Favorite Carrot Cake with Pineapple Cream Cheese Frosting

Recipe courtesy of Nancy Fuller

Carrot Cake

Recipe courtesy of Alton Brown

Pineapple Upside-Down Cake

Recipe courtesy of Damaris Phillips

Chocolate Cupcakes and Peanut Butter Icing

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking