These cupcakes are a twist on the classic spice cake, using Chinese five-spice for an enhanced flavor. The cream cheese frosting is subtly flavored with a hint of ginger, the perfect pairing to the cakes. They’re a delicious addition to any celebration.
On the Ingredients
- Five-Spice is a Chinese blend. The five spices that make up this mixture are star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds. This mix is the most common combination, at least. However, there are variations such as in Southern China, where they replace cloves with Mandarin orange peel. Five spice is often used with fatty meats as a rub. It can also be incorporated into the batter of fried foods or used in beef stew. Though most commonly used in Chinese food, five spice powder is also found in Taiwanese cooking and certain Arabic dishes.
Chinese Five-Spice Carrot Cupcakes
24
servings30
minutes35
minutes1
hour5
minutesThese cupcakes are a twist on the classic spice cake, using Chinese five-spice for an enhanced flavor. The cream cheese frosting is subtly flavored with a hint of ginger, the perfect pairing to the cakes. They're a delicious addition to any celebration.
Ingredients
- Cupcakes Ingredients
1 cup all-purpose flour
1 cup almond flour
2 3/4 tsp five-spice powder
1/4 tsp cinnamon
2 tsp baking powder
1/2 tsp salt
3/4 cup sugar OR monk fruit sweetener
zest of two mandarin oranges (optional)
4 eggs
1 1/4 cup canola or other neutral oil
2 tsp vanilla extract
2 medium carrots (fine grated, about 2 cups)
- Frosting Ingredients
1/2 cup butter (room temp)
6 oz cream cheese (room temp)
1/2 tsp vanilla extract
1/4 tsp powdered ginger
1 cup powdered sugar OR powdered Swerve
Directions
- Preheat oven to 350° F. Prepare a 24-cupcake pan with liners or grease.
- Mix together the dry ingredients in a medium mixing bowl. In a separate mixing bowl, mix together the wet ingredients (besides the carrots).
- Add half the dry ingredients to the wet and stir a few times to loosely incorporate. Add the other half and stir a few times (it should have streaks of unmixed dry. Add the carrots and fold gently until just mixed together. Do not over-mix.
- Fill the cupcake pans to the top. Bake for 30-35 minutes until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let the cakes cool completely.
- Meanwhile, beat the frosting ingredients together until smooth. Frost the cupcakes either with a piping bag or a knife. Serve and enjoy!
Notes
- Nutritional Info Per serving (approx. 24 serving)
Unmodified recipe:
193 Calories
3g Protein
11g Total Fat
19g Carbs
Recipe with sugar substitute:
150 Calories
3g Protein
11g Total Fat
8g Carbs
And that’s all we’ll say!
#bl