The best delicious Carrot Cupcakes With Ginger-cream Cheese Icing recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Carrot Cupcakes With Ginger-cream Cheese Icing recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Carrot Cupcakes With Ginger-cream Cheese Icing.
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1 c All purpose flour
3/4 ts Baking powder
3/4 ts Baking soda
1/2 ts Salt
1/2 ts Ground cinnamon
1 c Sugar
3/4 c Vegetable oil
2 lg Eggs
1 1/2 c Finely grated peeled carrots
1/4 c Drained canned crushed
-pineapple in
Ginger-Cream Cheese Icing
Candied violets (optional)
Preheat oven to 350F. 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.
Contributor: Bon App?it April 1999
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Yields
1 servings
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