Chinese Five Spice Carrot Cupcakes

5 ( 1 )
Chinese Five Spice Carrot Cupcakes
Prep Time
10 mins
Cook Time
25 mins
Yield
18 servings
Recipe by: Janet Johnston, Founder of The Savory Spice Shop

Janet Johnston, host of Food Network's "Spice and Easy" and founder of The Savory Spice Shop, gives us this delicious and unique recipe for Chinese Five Spice Carrot Cupcakes. Perfect to enjoy with a mug of hot apple cider!

Ingredients

Cupcake:

  • 3 Eggland's Best eggs
  • 1/2 cup vegetable oil
  • 1/4 cup crushed pineapple, drained
  • 2 teaspoons Madagascar vanilla extract
  • 2 cups shredded carrots (approximately 3 to 4 medium-sized carrots)
  • 1 1/2 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons Chinese five-spice powder
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt

 

Frosting:

  • 8 oz. cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 teaspoons Madagascar vanilla extract
  • 2 teaspoons ground Chinese Ginger
  • 3 cups powdered sugar
  • Crystalized Ginger for garnish

Nutrition

Serving Size
1 Serving
Calories
157
Fat
7g (39% calories from fat)
Cholesterol
29mg
Sodium
180mg
Carbohydrates
21g
Dietary Fiber
1g
Protein
2g
Preparation

Cupcakes:

Preheat oven to 350 degrees F; line 2 12-cup muffin pans with paper cupcake liners..

In a large bowl, whisk together flour, baking powder, baking soda, salt and Chinese Five Spice.

In another large bowl, whisk together vegetable oil, crushed pineapple, eggs, sugar, vanilla extract and carrots.

Slowly add flour mixture to oil mixture and beat with an electric hand mixer for approximately 2 minutes, until just combined.

Fill each cupcake cup 3/4 full with batter.

Bake for 20-22 minutes, or until cupcakes are set; allow to cool completely before frosting.

Garnish with crystallized ginger and serve.

Frosting:

In a large bowl, mix cream cheese, butter, vanilla and ginger; beat with an electric mixture until smooth and all ingredients are blended together.

Slowly add powdered sugar and beat until well combined.

Notes and Suggestions

Extra frosting can be stored up to 5 days in an airtight container in the refrigerator.

Filed Under: Dessert, Vegetarian

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

Comments
  • Comment
    by mangalorespice
    5

    Best Recipe. I loved it. Thanks for sharing the wonderful recipe with us. Spices Online

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