Carrot Ginger Cupcakes with Ginger Buttercream Frosting
The ginger in these carrot cupcakes gives them a delicious fall flavor profile.
Equipment
- Stand mixer or electric hand mixer
- Shredder attachment or grater
- Standard cupcake pan
- Cupcake baking liners or baking cups
- Cupcake batter scoop (optional)
- Rubber spatula (optional)
- Baking thermometer or toothpicks
Ingredients
- 3 cups grated carrots 48-60 baby carrots or 6-8 full-sized carrots
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon ground nutmeg
- 1 ½ cups canola oil
- 4 large eggs at room temperature
- 1 tablespoon pure vanilla extract
- 8 drops ginger essential oil or 1-2 teaspoons ground ginger
- ¼ cup milk
Ginger Frosting
- 2 sticks unsalted butter (1 cup of butter)
- 1 cup solid shortening
- 2 teaspoons pure vanilla extract or clear imitation vanilla extract
- 8 cups powdered (confectioner's) sugar
- 4 tablespoons milk
- 1-2 drops ginger essential oil or ½ to 1 Tablespoon ground ginger
Instructions
Carrot Ginger Cupcakes
- Preheat oven to 350°F (175°C). Line a standard-sized muffin/cupcake pan with 24 paper or foil baking liners.
- Line a bowl with a paper towel. Using a grater or shredder attachment for a stand mixer on speed 4, use the medium shredder blade to grate the carrots into the bowl to make 3 cups. Gather the shredded carrots into the paper towel. Squeeze out and discard the excess liquid.3 cups grated carrots
- In a large mixing bowl or the bowl of a stand mixer, whisk together the flour, sugar, light brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg. (If you are using ground ginger instead of ginger essential oil, whisk it in now.)2 ½ cups all-purpose flour, 1 cup granulated sugar, 1 cup light brown sugar, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon ground nutmeg
- Attach the beater blade to the stand mixer. Add the canola oil to the dry ingredients and mix at a low speed just until the oil is incorporated into the dry ingredients.1 ½ cups canola oil
- Add the eggs one at a time and mix on speed 3 for about 30 seconds. Use a rubber spatula to scrape down the sides of the bowl.4 large eggs
- Add the vanilla extract, milk, and ginger essential oil (If you are not using ground ginger) and mix at slowest speed, working up to speed 3 until the milk is evenly incorporated.1 tablespoon pure vanilla extract, ¼ cup milk, 8 drops ginger essential oil
- Add 3 cups of shredded carrots into the batter, and mix at a medium speed to about 15 seconds until the carrots are evenly mixed.
- Using a medium batter scoop, fill each baking liner ⅔ full with batter. Tap the pan on the counter to eliminate bubbles.
- Bake at 350°F (175°C) for 20 minutes. Use a baking thermometer or toothpick inserted in the center to test for doneness. If the batter still looks wet, continue baking in 1 minutes increments.
- Let cool in the pan until the cupcakes can be handled safely. Transfer to a cooling rack to cool completely.
Ginger Buttercream
- Cream together the butter and shortening on medium speed for about 30 seconds using a stand mixer or electric mixer and a large mixing bowl.2 sticks unsalted butter, 1 cup solid shortening
- Add in the vanilla extract and ginger essential oil or ground ginger and mix at medium speed until incorporated.2 teaspoons pure vanilla extract, 1-2 drops ginger essential oil
- Add 1 cup of powdered sugar and beat at the slowest speed for a few seconds, then increase to medium speed until the sugar is incorporated. Repeat this with the remaining sugar, 1 cup at a time, beating after each addition.8 cups powdered (confectioner's) sugar
- Add the milk at the slowest speed, and then work up to medium speed until the milk is evenly mixed in. Continue beating at medium speed until the frosting is light and fluffy.4 tablespoons milk
- If the frosting is too stiff, add it 1 Tablespoon of milk. If the frosting is too thin, add in 1 Tablespoon of powdered sugar at a time until it reaches the desired consisteancy.
- If the frosting is too sweet, add a pinch of salt. and mix in at medium speed for 15 seconds.
- Put a Wilton decorating tip 1M or 2D into a pastry bag. (If using a disposable bag, cut off about ½ an inch off the bag. The opening should be big enough for the open part of the metal tip to be exposed.) Stand the bag into a tall glass and turn down the opening to make a cuff. Use a spatula or large spoon to put the frosting into the bag. Leave at least 2 inches at the top of the bag so that you can twist it shut.
- Hold the tip at a 90°degree angle to the surface of a cooled cupcake. Starting at the outer edge of the cupcake, apply pressure to the bag and move the tip in a spiral, working towards the center of the cupcake. Build up the frosting in the center to the desired height, then release the pressure.
Notes
*The number of carrots needed to make 3 cups of shredded carrots will depend upon the size of the carrots used.
*Wring the excess liquid out of the shredded carrots by putting them in a paper towel or cheesecloth and gently squeezing.
*Store the cupcakes in an airtight container at room temperature for up to 3 days. They should be stored in the refrigerator if the room temperature is above 75 degrees F.