A warmly spiced cupcake, perfect for autumn!


YIELD
12 cupcakes

TIME
Active Prep: 10 min
Cook: 22 min


INGREDIENTS

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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, 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 the 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, vanilla 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 crystallized ginger.



THANKS TO
Janet Johnston, Savory Spice founder

NUTRITION
Nut-Free
Vegetarian



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