nutritional information

Per Cupcake:

  • Calories: 340
  • Protein: 7 g
  • Total Fat: 14 g
  • Saturated Fat: 9 g
  • Carbohydrates: 47 g
  • Cholesterol: 65 mg
  • Sodium: 482 mg
  • Fiber: 1 g
  • Sugar: 30 g

Carrot Cupcakes with Goat Cheese Frosting

Carrot Cupcakes with Goat Cheese Frosting

Maks 12 cupcakes

Candied ginger and creamy goat cheese add flair to moist, spicy carrot cupcakes.
Cupcakes
  • 1 stick (4 oz.) unsalted butter, softened
  • ¾ cup light brown sugar
  • 2 large eggs
  • 1 ½ tsp. vanilla extract
  • 2 ½ tsp. baking powder
  • 1 ¼ tsp. baking soda
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ½ tsp. ground ginger
  • ½ tsp. salt
  • 1 ¼ cups shredded carrots
  • 1 ½ Tbs. poppy seeds
  • ½ cup raisins
  • ¼ cup chopped candied ginger
  • 1 ½ cups all-purpose flour
Frosting
  • ¾ cup confectioners’ sugar
  • ¾ cup soft goat cheese, softened
  • ½ cup plus 2 Tbs. low-fat cream cheese
  • 2 Tbs. maple syrup

1. To make Cupcakes: Preheat oven to 350°F, and line 12-cup muffin pan with paper liners.

2. Cream butter and brown sugar with electric mixer until light and fluffy. Beat in eggs one at a time, then beat in vanilla, baking powder, baking soda, cinnamon, nutmeg, ground ginger, and salt. Stir in carrots and poppy seeds, then raisins and candied ginger. Fold in flour until just combined. Divide batter among prepared muffin cups, and bake 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool.

3. To make Frosting: Sift confectioners’ sugar into bowl, and set aside.

4. Beat together goat cheese and cream cheese with electric mixer. Beat in confectioners’ sugar, then fold in maple syrup with spatula. Let rest 1 hour.

5. Drizzle and spread Frosting on cooled Cupcakes.

March 2013 p.66

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comments

Just made these tonight - delicious - even kids liked them - and the frosting. They did seem a bit dense - but flavor was very good. I will make these again - and may try adding yogurt as one reviewer mentioned below. True test will be how they taste on day 2....

Heather Levinson - 2013-05-05 02:34:56

These were amazing! To add extra moisture, I added a a few spoonfuls of non-fat Greek vanilla yoghurt and walnuts. The goat cheese frosting was probably the best I've had. I was a little skeptical of using goat cheese but it turned out to be so tasty. I would definitely make these cupcakes again.

Kass - 2013-04-17 05:54:06

These muffins are delicious! I made them several times, now, and have altered the frosting to omit the goat cheese. Use a cream cheese, or vegan alternative, for the frosting. Fantastic!

Cyn - 2013-03-29 18:39:25

I tried these as soon as the magazine came in. Liked them a lot even without the glaze. They are a bit on the dry side. The family would have liked them even more if they were a bit more moist. Good, healthy recipe overall!

cupcaker - 2013-03-04 20:03:48

I am slightly intrigued.

Serenity Flagg - 2013-02-21 02:57:05