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
- 1/2 cup shortening
- 1 lb brown sugar about 2 1/3 cups
- 5 eggs
- 3 cups sifted flour
- 1 teaspoon baking powder
- 1 cup milk
- 1 teaspoon vanilla
- 3/4 cup finely shredded carrots
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- Use THIS cream cheese frosting recipe
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
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Beat together butter and shortening until smooth.
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Gradually add sugar and continue beating until light and fluffy.
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Beat in eggs, one at a time, until fully incorporated.
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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 1/3 cup of milk, and beat on low until mixed in. Repeat until all of your dry ingredients and milk are used and incorporated)
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Add vanilla and carrots and mix until blended.
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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.)
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Follow the instructions in this cream cheese frosting recipe. Add cinnamon and nutmeg in when you add the powdered sugar. If its too thick for you, add milk one tablespoon at a time until you reach the desired consistency.
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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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How lovely do these look, I bet they tasted great as well
These look really good… and great for fall. 🙂
I love love love carrot cake, and a spicy cream cheese frosting on top sounds amazing!
So pretty! THey are lovely! Thanks for linking up to #tastytuesdays
Thanks for sharing! I’ve pinned your recipe to the Creative K Kids Tasty Tuesday board. We hope you’ll join us again tomorrow!
This just screams fall to me. On my plans to try! Thanks for commenting on my blog so I was able to find you. You have a new follower.
Shannon ~ bohemianjunktion.com
These look delicious. Before I make these, I just would like to make sure that the amount of brown sugar (2 1/3 cups) is correct? Sounds like a lot!
Yes, that’s correct. It’s a pound cake recipe, which traditionally calls for a pound of everything. So a pound of brown sugar is equivalent to approximately 2 1/3 cups, packed.
Let me know how you like it!