Five Spice Pineapple Carrot Cupcakes

3 Feb

I’m about to drop some knowledge on you. February 3rd is National Carrot Cake Day. Bam!

I think everyone should celebrate by eating some carrot cake. Don’t turn this option away. Carrots are known to improve eyesight.

I made this recipe for a friend of mine back in December for her birthday. She loves Asian flavors (who doesn’t??!!) & we both LOVED the carrot cake at Kendall College.

It’s not my style to do stick with traditional recipes. When I saw Five Spice Pineapple Carrot Cupcakes on Food Network’s website,  I knew this would be a special and unique birthday treat. The pineapple keeps the cupcake very moist and tastes great with the asian flavors in the cupcake.

Oh I forgot the best part about this recipe. Ginger Cream Cheese Frosting. Holy Moly! I’m not gonna lie. I ate the leftover frosting. Just me, a spoon and container filled with ginger cream cheese frosting. It was marvelous.

In regards to the frosting recipe, I don’t think you need 3 cups of powdered sugar. It made the frosting pretty sweet, so I ended up adding more ginger. I’m making these cupcakes for the Superbowl and I’m going to start with 2 cups of powdered sugar. I’ll add more if I need it. Also, I couldn’t find crystalized ginger candy so I sprinkled cinnamon on top of the cupcakes instead.

Make these cupcakes — your eyes will thank you.

Five Spice Pineapple Carrot Cupcakes (recipe from foodnetwork.com)

Carrot Cake:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 teaspoons Chinese five-spice powder
  • 1/2 cup vegetable oil
  • 1/4 cup crushed pineapple
  • 3 large eggs
  • 1 cups sugar
  • 2 teaspoons pure vanilla extract
  • 2 cups shredded carrots (about 3 to 4 medium-sized carrots)
  • Frosting, recipe follows
  • Crystallized ginger, as garnish

Directions:

  1. Preheat the oven to 350 degrees F.  Line a 12 cup muffin pan with paper cupcake liners.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and Chinese five-spice powder.
  3. In another large bowl, whisk together the 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 minutes.
  4. Fill the cups 3/4 full with batter. Bake until the cupcakes are set, about 20 to 22 minutes. When they can be handled safely, remove them from the muffin tins and let cool completely on wire racks before frosting. Garnish with crystallized ginger.

Frosting Recipe:

  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup butter, softened
  • 2 teaspoons Madagascar vanilla extract
  • 2 teaspoons Chinese ground ginger
  • 3 cups powdered sugar

In a large bowl, add the cream cheese, butter, vanilla, and ginger. Blend thee ingredients with an electric hand mixer until a creamy consistency is reached, while slowly adding the powdered sugar.

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2 Responses to “Five Spice Pineapple Carrot Cupcakes”

  1. thekitchenbitch February 3, 2012 at 10:17 am #

    YUM! Five Spice + Pineapple + Carrot Cake sounds like maybe the best dessert ever!

  2. Nancy Barton February 7, 2012 at 4:14 pm #

    02/07/2012 CARROT CAKE!!!! Yum!! Yum!! I have made many carrot cakes in my life, & your cake is close to mine. However, long ago I started using baby food for the
    carrots. Not only is the flavor great, it helps in making the cake more moist. Not that it needs it, because, I also use crushed pineapple. And the frosting is partially cooked: it starts out w/milk (or cream) & flour. Cook till thickened. When cooled, mix in butter and
    sugar. Sometimes I use brown sugar in both the cake & the frosting. I’m thinking I have
    forgotten 1 ingredient for the frosting, however. Always a bit of salt (not much).
    I will try to remember the other ingredient in the frosting. I cant just go get the recipe be-
    cause since we moved, we still have many boxes to unpack. Love, Auntie N

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