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
Ginger Brown Sugar Cupcakes
Ingredients
For the 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
For the Icing:
- Use THIS cream cheese frosting recipe
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
- 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 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)
- 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.)
Directions for Spiced Cream Cheese Icing:
- 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.
- 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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Alison says
September 24, 2014 at 5:27 amHow lovely do these look, I bet they tasted great as well
Gentle Joy says
September 25, 2014 at 11:29 amThese look really good… and great for fall. 🙂
Audrey says
September 25, 2014 at 1:48 pmI love love love carrot cake, and a spicy cream cheese frosting on top sounds amazing!
Honest mum says
September 28, 2014 at 8:46 amSo pretty! THey are lovely! Thanks for linking up to #tastytuesdays
Anna @Family Living on a Budget says
September 29, 2014 at 11:01 pmThanks for sharing! I’ve pinned your recipe to the Creative K Kids Tasty Tuesday board. We hope you’ll join us again tomorrow!
Shannon says
September 30, 2014 at 3:45 pmThis 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
Evelyn says
March 28, 2015 at 3:07 pmThese 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!
Michelle says
March 28, 2015 at 4:18 pmYes, 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!