Carrot-Ginger Cupcakes with Cream Cheese

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Ingredients for Carrot-Ginger Cupcakes

1 cup pecan halves

3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

3/4 teaspoon ground cinnamon

1 pound large carrots, peeled

3 large eggs

1/3 cup buttermilk

1 teaspoon pure vanilla extract

2 cups sugar

1 1/2 cups vegetable oil

1 tablespoon grated, peeled fresh ginger

Ingredients for Cream cheese Frosting

3/4 cup unsalted butter, room temperature

3 pack of cream cheese, room temperature

2 cups confectioners’ sugar (sifted)

1 tablespoon + 1 teaspoon grated, peeled fresh ginger

Pinch of salt



Directions for Carrot-Ginger Cupcakes

  1. Preheat the oven to 350 degrees. Line Baker’s Secret muffin pans with cupcake liners and set aside.
  2. Spread pecans on a baking sheet, and toast in the oven until fragrant for 5 minutes. Set aside to cool.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon.
  4. Grate the carrots and place it with eggs, buttermilk, vanilla, sugar, vegetable oil and ginger in a large bowl. Stir to combine.
  5. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined.
  6. Chop pecans finely, and fold them into the batter.
  7. Divide batter evenly among the muffin cups. Bake, rotating pans halfway through, until a toothpick inserted in the centre of a cupcake comes out clean, 20 to 25 minutes.
  8. Transfer pans to a wire rack. Cool for 10 minutes, then remove the cupcakes from the pans, and place them back on the wire rack to cool completely.
  9. Spread tops with cream cheese frosting.

Ingredients for Cream cheese Frosting

  1. Using the electric mixer, beat butter on medium-high speed until light and fluffy, about 2 minutes.
  2. Add cream cheese, and beat until combined and fluffy for about 2 minutes, scraping down the sides of the bowl as needed.
  3. Add the remaining ingredients, and beat 5 minutes.