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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

½ tsp. baking soda



½ cups vegetable oil

¼ 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

½ cups unsalted butter, softened



3 cups powdered sugar


Savory Spice ingredients in this recipe

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.