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Gingerbread carrot cupcakes
Bite into these delicious moist gingerbread cupcakes made with chocolate cream cheese buttercream.
YIELDS
18
Ingredients
Cupcakes
- 1 3/4 cup all-purpose flour
- 2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup vegetable oil
- 3/4 cup sugar
- 1/2 cup molasses
- 1/2 teaspoon vanilla extract
- 2 eggs
- 2 medium carrots, grated
- 3/4 cup apple juice or water
Buttercream
- 1/2 cup cream cheese, room temperature
- 1 cup butter, room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 100g semi-sweet chocolate, melted and cooled slightly
Serve
- Red candies, to decorate
- Round black sprinkles, chocolate chips, or eye sprinkles, to decorate
- Mini pretzel twists, to decorate
Directions
Cupcakes
- Heat your oven to 350ºF and set out two standard muffin tins. Line 18 of the wells with cupcake liners and set aside.
- In a large bowl, whisk together the flour, spices, baking powder, baking soda, and salt. In a separate bowl, beat together the oil, sugar, molasses, vanilla, and eggs. Stir in the carrots and juice or water. Add the wet mixture to the dry ingredients and whisk just 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 about three-quarters of the way to the top. Bake the cupcakes for 20 to 22 minutes or until springy to the touch or a toothpick inserted into the center comes out clean.
- Set the cupcakes aside to cool completely to room temperature.
Buttercream
- Prepare the buttercream by beating the cream cheese and butter together in a large bowl with a hand mixer. Beat in 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.
- 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. If you do not have a piping bag, simply spread the buttercream over the cupcakes with a spoon or butter knife. Add a red nose, a couple of eyes, and two mini pretzel twists as the antlers. Enjoy!
