Carrot Ginger Cupcakes with Cream Cheese Frosting

12 servings, ready in 50 minutes

Learn now how to make Carrot Ginger Cupcakes with Cream Cheese Frosting! This delightful recipe is surprisingly easy to make with our step-by-step instructions. Try it now with SPLENDA® Sugar Alternative, Granulated!

Preparation time: 20 minutes
Baking time: 20 minutes
Frosting time: 10 minutes

Method

Preheat oven to 160°C and line a 12-cup muffin tin with paper cups.

Cupcakes

Whisk oil, SPLENDA® Granulated, orange juice, eggs, vanilla and ginger to combine. Stir in grated carrot.

In a separate bowl, sift flour, baking powder, baking soda, salt, coconut, and spices. Stir into carrot mixture and spoon into prepared muffin tin.

Bake for about 20 minutes, until tops of cupcakes spring back when gently pressed. Let cool before frosting.

Frosting

Beat all ingredients until smooth. Frost cooled cupcakes and store refrigerated.

Ingredients

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  • Cupcakes
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  • 160ml vegetable oil
  • 8 tbsp SPLENDA® Granulated
  • 60ml orange juice
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tsp finely grated fresh ginger
  • 100g finely grated carrot
  • 220g all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 25g unsweetened shredded coconut
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  • Frosting
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  • 170g cream cheese at room temperature
  • 30g unsalted butter at room temperature
  • 2 tbsp SPLENDA® Granulated
  • 1 tsp vanilla extract

Nutrition information

per serving
Energy 290kcal
Fat 22.00g
of which saturates 7.00g
Carbohydrate 18.0g
of which sugars 2.00g
Fibre 1.00g
Protein 5.00g
Salt 0.63g

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