• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Live to Sweet
  • Contact
  • About
    • About
    • Privacy Policy
  • Recipe Index
  • Work with Me
menu icon
go to homepage
  • Recipe Index
  • About
  • Shop
  • Subscribe
  • Contact
  • Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About
    • Shop
    • Subscribe
    • Contact
    • Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×

    Home » Recipes » Cakes and Cupcakes

    Ginger Carrot Cupcakes

    April 11, 2020 by Amee 2 Comments

    Jump to Recipe Print Recipe

    Easter is TOMORROW! I know, I'm a slacker and definitely should have gotten you this recipe for Ginger Carrot Cupcakes sooner. *Insert quarantine-based excuse here.* Better late than never, right?

    Ginger Carrot Cupcakes
    These Ginger Carrot Cupcakes are a twist on a classic! There's a reason that carrot cake with cream cheese frosting is a classic--it's absolutely delicious! Never able to leave well enough alone, I put a little twist on the recipe, making a ginger cream cheese frosting and sprinkling the tops with crystallized ginger. I gotta tell you: it's amazing! The spice of the ginger with the sweetness of the frosting and the earthy flavors of the cake are out. Of. This. World.

    You know me and my undying love for vanilla bean paste! It's in the cupcake for an added punch of vanilla flavor. I opted for extract in the frosting just because I wanted to make sure the vanilla flavor didn't compete with the flavor of the ginger. If you're looking for some vanilla bean paste for yourself, you can find some [here]. If you prefer, you can substitute with an equal measure of vanilla extract.

    Ginger Carrot Cupcakes

    You definitely want to use fresh ginger if possible, because it has a fresher flavor than ground ginger. The 2 tablespoons of grated ginger that I used didn't have an overwhelming ginger flavor, but was still plenty spicy. You can control the amount of flavor/spice by adding more or less ginger to your taste.

    Ginger Carrot Cupcakes

    For an extra punch of spicy ginger flavor, I finely chopped some crystallized ginger and sprinkled it over the top of each cupcake. Those sweet, spicy gems made the cupcakes extra special for me. If you're looking to get some crystallized ginger for yourself, you can find it [here].

    Ginger Carrot Cupcakes

    Happy Easter to all my friends who celebrate! Times are weird (she typed, knowing there were soooo many better adjectives than "weird" to describe the current situation), but there's still so much to celebrate! Make yourself some cupcakes and enjoy!

    Other posts you may like:

    Homemade Peeps

    Easter Desserts

    Easter Breakfasts

    Caramel Ginger Date Cake

    Honey Ginger Pear Muffins

    Cupcake recipe adapted from Sugar Spun Run (link here) and frosting recipe adapted from The Food Network (link here).

    Ginger Carrot Cupcakes

    Amee
    These Ginger Carrot Cupcakes are a twist on a classic! The carrot cakes are topped with a ginger cream cheese frosting and crystallized ginger!
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine Cupcakes
    Servings 12 cupcakes
    Prevent your screen from going dark while you bake!

    Ingredients
      

    Carrot Cupcakes:

    • 1¼ cups flour
    • ½ cup sugar
    • ½ cup brown sugar, packed
    • 2 teaspoon ground cinnamon
    • ¾ teaspoon baking soda
    • ½ teaspoon baking powder
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon salt
    • ⅔ cup vegetable oil
    • 1½ teaspoon vanilla bean paste (see note)
    • 2 tablespoon milk
    • 2 eggs
    • 1½ cups grated carrots

    Ginger Cream Cheese Frosting:

    • 8 oz cream cheese, at room temperature
    • 4 tablespoon unsalted butter, at room temperature (one half stick)
    • 2 tablespoon fresh grated ginger (see note)
    • ½ teaspoon vanilla extract
    • 1½ cups powdered sugar, sifted

    Garnish:

    • crystallized ginger, chopped (if desired; see note)

    Instructions
     

    For Cupcakes:

    • Preheat oven to 350° F. Line muffin pan with paper liners and set aside.
    • In the bowl of a stand mixer, combine the flour, sugar, brown sugar, cinnamon, baking soda, baking powder, nutmeg, and salt. Stir to combine.
    • Add canola oil, milk, and vanilla bean paste (see note) and turn mixer on low. With the mixer running, add the eggs one at a time. Beat until incorporated, stopping to scrape down the sides of the bowl as necessary.
    • Add grated carrots and stir until well combined. Distribute the batter evenly between the wells of the muffin pan. Bake 20 minutes, or until a toothpick inserted in the center comes out clean.
    • Allow the cupcakes to cool in the pan for about 10 minutes before removing to a wire rack to cool completely.

    For Frosting:

    • In the bowl of a stand mixer, combine the cream cheese and butter. Mix until smooth.
    • Add the grated ginger and vanilla extract and mix briefly to incorporate. Gradually add the powdered sugar and beat until smooth.
    • Frost the cooled cupcakes with the frosting. Top with crystallized ginger, if desired.
      Enjoy!

    Notes

    Note on vanilla bean paste: You know me and my undying love for vanilla bean paste! It's in the cupcake for an added punch of vanilla flavor. (I opted for extract in the frosting just because I wanted to make sure the vanilla flavor didn't compete with the flavor of the ginger.) If you're looking for some vanilla bean paste for yourself, you can find some [here]. If you prefer, you can substitute with an equal measure of vanilla extract.
    Note on ginger: You definitely want to use fresh ginger if possible, because it has a fresher flavor than ground ginger. The 2 tablespoons of grated ginger that I used didn't have an overwhelming ginger flavor, but was still plenty spicy. You can control the amount of flavor/spice by adding more or less ginger to your taste.
    Note on crystallized ginger: For an extra punch of spicy ginger flavor, I finely chopped some crystallized ginger and sprinkled it over the top of each cupcake. Those sweet, spicy gems made the cupcakes extra special for me. If you're looking to get some crystallized ginger for yourself, you can find it [here].

    Nutrition information is provided as a courtesy and is only an estimate.

    Tried this recipe?I'd love to hear all about it! Leave a review below, then snap a pic and tag me on Instagram!
    This post contains affiliate links.

    More Cake and Cupcake Recipes from Scratch

    • Slice of Chocolate Orange Cake with chocolate and dried oranges nearby.
      Chocolate Orange Cake
    • Slice of Chocolate Ganache Cake with a blackberry on top.
      Chocolate Ganache Cake
    • Peach Cobbler Pound Cake on a white serving plate with fresh peach slices on top.
      Peach Cobbler Pound Cake with Bourbon Glaze
    • Strawberry Filled Cupcakes with fresh strawberries on top.
      Strawberry Filled Cupcakes

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Anne

      June 27, 2022 at 9:39 am

      5 stars
      My dad loves carrot cake and ginger, so I knew I needed to make these for his 80th birthday! Everyone loved them.

      Reply
      • Amee

        June 28, 2022 at 10:45 am

        Aw, so happy that they were enjoyed, and happy belated birthday to your dad!! Thanks so much for your review, Anne!

        Reply

    Primary Sidebar

    Photo of Amee, founder of Live to Sweet.

    Hi, I'm Amee! Here at Live to Sweet you'll find unique and flavorful dessert recipes. Always delicious, and always from scratch!

    Click for More About Me -->

    New & Seasonal Recipes

    • Top view of Lavender Biscuit with butter with a bite missing on parchment paper.
      Lavender Biscuits
    • Top view of jar of Blueberry Sugar.
      Blueberry Sugar
    • Slice of Strawberry Crunch Cheesecake on white plate.
      Strawberry Crunch Cheesecake (No Bake)
    • Tin of Blackberry Buttermilk Muffins with blackberries and chamomile flowers nearby.
      Blackberry Buttermilk Muffins
    • Slice of Lavender Lemon Cake on a white plate with lavender flowers alongside.
      Lavender Lemon Cake
    • Slice of Raspberry Lemon Cheesecake on a white plate.
      Raspberry Lemon Cheesecake

    Follow Along with Me!

    • Instagram
    • Facebook
    • Twitter
    • Pinterest
    • TikTok

    Trending Recipes

    • Collage of four unique desserts.
      40+ Unique Desserts
    • Slice of Lavender Lemon Cake on a white plate with lavender flowers alongside.
      Lavender Lemon Cake
    • Glazed Honey Cookies on a gold cooling rack with a honey dipper nearby.
      Honey Cookies
    • Lemon Curd Cookies on a silver cooling rack with a jar of lemon curd in the background.
      Lemon Curd Cookies

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Live to Sweet © 2018-2023. All Rights Reserved.