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Test Kitchen Approved

Chinese Five Spice Carrot Cupcakes

Recipe By Janet Johnston, Savory Spice co-founder

Prep Time

10 Minutes

Cooking Time

22 Minutes

Recipe By Janet Johnston, Savory Spice co-founder

A warmly spiced cupcake, perfect for autumn!

Ingredients

1 Item Header For cupcakes:

1.5 cups all-purpose flour

1.5 tsp. baking powder

0.5 tsp. baking soda



0.5 cups vegetable oil

0.25 cups crushed pineapple, drained

3 eggs

1 cups granulated sugar


2 cups shredded carrots (about 3 to 4 medium carrots)

1 Item Header For frosting:

8 oz. cream cheese, softened

0.5 cups unsalted butter, softened



3 cups powdered sugar


Savory Spice ingredients in this recipe

  • Pure Madagascar Vanilla Extract

    Madagascar Vanilla Extract is the classic, smooth vanilla flavor that immediately comes to mind when people think of vanilla. As with all our vanil...

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  • Ground Ginger (Organically Sourced)

    Ginger is native to Southeast Asia and is now also cultivated in Africa, Australia, and Jamaica. Ginger was introduced to Europe and the Middle Eas...

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  • Chinese Five Spice

    This classic spice blend from China is believed to be the first barbecue rub and is traditionally used in Peking duck. It's combined heating and co...

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  • Cubed Crystallized Ginger

    Crystallized ginger, or candied ginger, is young, fibreless ginger that has been steeped in cane sugar syrup and crystallized. The sweet, yet sharp...

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  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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Directions

For cupcakes: Preheat the oven to 350 degrees. Line a 12-cup muffin pan 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, Pure Madagascar Vanilla Extract, and carrots. Then slowly add the flour mixture and beat with an electric hand mixer until just combined, about 2 min. Fill the muffin cups 3/4 full with batter. Bake until cupcakes are set, about 20 to 22 min. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks before frosting.

For frosting: In a large bowl, add the cream cheese, butter, Pure Madagascar Vanilla Extract, and Ground Ginger. Blend the ingredients with an electric hand mixer until a creamy consistency is reached, while slowly adding the powdered sugar. Garnish frosted cupcakes with Cubed Crystallized Ginger.