Ginger Brown Sugar Cupcakes with Spiced Cream Cheese Icing- A delightful twist on traditional carrot cake. A delicious and festive dessert for Fall!
Ginger Brown Sugar Cupcakes with Spiced Cream Cheese Icing
I tried a new recipe this week, and it came out amazing. I must admit to you, I cannot bake cake. I can bake pies and cookies like a mad woman. But somehow my cake always falls short. However, I’m delighted to announce that these came out amazing! I took a classic pound cake recipe and put a yummy spin on it to make these Ginger Brown Sugar Cupcakes with Spiced Cream Cheese Icing. So even if you’re not a great baker, try these out! They are delicious, and just perfect for Fall.
Ginger Brown Sugar Cupcakes
- 1 cup butter (2 sticks)
- ½ cup shortening
- 1 lb brown sugar (about 2⅓ cups)
- 5 eggs
- 3 cups sifted flour
- 1 teaspoon baking powder
- 1 cup milk
- 1 teaspoon vanilla
- ¾ cup finely shredded carrots
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1 cup butter
- ½ cup shortening
- 16 oz cream cheese (2 blocks)
- 3½ pounds powdered sugar (about 13 cups)
- 1 tablespoon vanilla
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- Beat together butter and shortening until smooth.
- Gradually add sugar and continue beating until light and fluffy.
- Beat in eggs, one at a time, until fully incorporated.
- Sift together dry ingredients. Add alternately with the milk until everything is mixed in. (I added about a third of the dry ingredients. Beat on low until mixed in. Then add ⅓ cup of milk, and beat on low until mixed in. Repeat until all of your dry ingredients and milk are used and incorporated)
- Add vanilla and carrots and mix until blended.
- Pour batter into greased cupcake tin (with liners, if you prefer). Bake at 350* for about 20 minutes, or until cooked through. (Use the toothpick test. Stick a fork or toothpick in the center of a cupcake. If it comes out clean, they're done! If batter sticks to the toothpick, bake for another 5-7 minutes, and check them again.)
- Combine all ingredients in a large bowl. Mix on low for a couple minutes, until icing is smooth and creamy. If its too thick for you, add milk one tablespoon at a time until you reach the desired consistency.
- Refrigerate until cupcakes are cooled and ready to frost.
Did you like these Ginger Brown Sugar Cupcakes? Find more on my Cakes & Cupcakes, Desserts, and Falling for Fall boards on Pinterest!
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