Mary's Gingerbread Carrot Cupcakes
Bite into these delicious moist gingerbread cupcakes made with chocolate cream cheese buttercream.
YIELDS
8
TO
10
Ingredients
Cupcakes
- 1 3/4 cup (228 g) all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup (80 ml) vegetable oil
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (168 g) molasses
- 1/2 teaspoon vanilla extract
- 2 eggs
- 2 medium carrots, grated (about 2 cups)
- 3/4 cup (175 ml) apple juice or water
Chocolate Cream Cheese Buttercream
- 1/2 cup (113 g) cream cheese, room temperature
- 1 cup (227 g) butter, room temperature
- 3 cups (375 g) icing sugar
- 1 teaspoon vanilla extract
- 100 g semi-sweet chocolate, melted and cooled slightly
Directions
Cupcakes
- Heat your oven to 350°F and set out two standard muffin tins—line 18 of the wells with cupcake liners and set aside.
- Whisk together the flour, spices, baking powder, baking soda, and salt in a large bowl. Combine the oil, sugar, molasses, vanilla, and eggs in a separate bowl. Stir in the carrots and juice or water. Add the wet mixture to the dry ingredients and whisk to combine, scraping down the bowl a few times to ensure that everything is evenly mixed.
- Divide the batter into the cupcake liners, filling them to the top about three-quarters of the way. Bake the cupcakes for 20 to 22 minutes or until springy to the touch or a toothpick inserted into the centre comes out clean.
- Set the cupcakes aside to cool completely to room temperature.
Chocolate Cream Cheese Buttercream
- Prepare the buttercream by beating the cream cheese and butter in a large bowl with a hand mixer. Beat the sugar one cup at a time, followed by the vanilla. Beat the buttercream for about one minute until fluffy. Add in the melted chocolate and beat just until combined.
Serve
- To decorate, transfer the buttercream into a piping bag fitted with a large round tip and pipe a large dollop of the buttercream onto each cupcake. Alternatively, you can use a butter knife or the back of a spoon to ice the cupcakes. Enjoy!
