Carrot Cupcakes with Ginger-Cream Cheese Icing

Carrot Cupcakes with Ginger-Cream Cheese Icing
Photo by Brian Leatart


  • 1 ½ cups carrots
  • 1 cup sugar
  • ¾ cup vegetable oil
  • 2 large eggs
  • ½ teaspoon ground cinnamon
  • Candied violets
  • 1 cup all purpose flour
  • + 5 more ingredients
    • Ginger-Cream Cheese Icing
    • ¾ teaspoon baking soda
    • ¼ cup canned crushed pineapple in juice
    • ½ teaspoon salt
    • ¾ teaspoon baking powder

Preheat oven to 350°F. 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. ...

View full recipe at Epicurious


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