Ginger Carrot Cupcakes with Ginger Cream Cheese Frosting

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  • ½ cup butter, at room temperature
  • ¾ cup sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 1-1/4 cups all-purpose flour
  • ½ tbsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1-1/2 tsp. ground ginger
  • ½ tsp. ground cinnamon
  • 2 cups finely shredded carrots (about 3 good-sized carrots)
  • ¼ cup chopped crystallized ginger
  • 1/3 cup milk

Ginger Cream Cheese Frosting:

  • 8 oz cream cheese
  • 1/4 cup unsalted butter
  • 1-1/2 cups icing sugar
  • 1 tbsp. minced crystallized ginger (or more to taste)


  1. Preheat oven to 350 degrees F. Line cupcake tins with 18 medium paper liners. Makes 18 medium-sized cupcakes.
  2. Stir together all the dry ingredients in a bowl and set aside.
  3. Cream the butter, then add the sugar and mix for a few minutes until light and fluffy. Scrape down the bowl, then add the eggs and vanilla and beat well. Scrape down the bowl. With the mixer on low, add 1/3 of the flour, followed by ½ of the milk and repeat until all the ingredients have been incorporated. Scrape down the bowl, then stir in the chopped crystallized ginger, then the carrots.
  4. Using a small ice cream scoop or a spoon, fill the cupcake liners about 2/3 full, distributing the batter evenly. Bake on the middle rack of the over for 22 to 24 minutes. To check for doneness, insert a toothpick; it will come out clean when the cupcakes are done.
  5. Cool in the cupcake pan on a rack for 5 minutes. Then remove the cupcakes and leave them on the rack until cool.
  6. Serve plain or frost with the recipe below.
  7. Cream the cream cheese and butter together until smooth and well incorporated. Slowly beat in the icing sugar and then stir in the ginger.
  8. You can apply the frosting with a knife or offset spatula, swirling it on, or use a piping bag and the large tip of your choice to pipe it on decoratively.