Ginger Brown Sugar Cupcakes with Spiced Cream Cheese Icing- A delightful twist on traditional spice cake. A great dessert for Fall gatherings!
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 1.5 dozen
Author The Gracious Wife
For the Cupcakes
1lbbrown sugarabout 2 ⅓ cups
¾cupfinely shredded carrots
For the Icing:
Use THIS cream cheese frosting recipe
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.)
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.