Carrot Cupcakes With Cardamom Frosting

Total Time
40mins
Prep 15 mins
Cook 25 mins

I put two carrot cake recipes together and came up with this. There are baking times for both regular and mini cupcakes. I personally prefer the mini cupcakes, as they are the perfect size for a small indulgence.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Line muffin cups with liners.
  2. Beat together the eggs and white and brown sugars in a bowl. Mix in oil and vanilla. Fold in carrots and pineapple.
  3. In a separate bowl, sift and then mix the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cardamom. Add coconut.
  4. Add dry ingredients into the carrot mixture until evenly moist. Fold in nuts. Transfer to prepared muffin cups.
  5. Bake 25 minutes, or until toothpick inserted in the center comes out clean. Cool completely on wire racks before topping with frosting.
  6. If you're making mini cupcakes, bake at 350 for 11 - 13 minutes.
  7. Frosting:.
  8. Mix cream cheese and butter until creamy and light.
  9. Mix in powdered sugar one cup at a time. You can add more or less to get your desired consistency.
  10. Mix in cardamom and vanilla until fully integrated.
  11. Pipe onto cooled cupcakes.