Carrot Cupcakes With Cardamom Frosting
Ready In: 40 mins
Yields: 12 cupcakes
Ingredients
- 2 eggs, lightly beaten
- 1 1⁄8 cups white sugar
- 1⁄3 cup brown sugar
- 3⁄4 cup coconut
- 1⁄2 cup vegetable oil
- 1 teaspoon vanilla
- 2 cups shredded carrots
- 1⁄2 cup crushed pineapple, drained
- 1 1⁄2 cups all-purpose flour
- 1 1⁄4 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1 1⁄2 teaspoons cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon ginger
- 1⁄2 teaspoon cardamom
- 1 cup pecans, toasted and chopped
Frosting
- 8 ounces cream cheese, room temperature
- 1⁄4 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 2 teaspoons cardamom
- 1 teaspoon vanilla
Directions
- Preheat oven to 350 degrees. Line muffin cups with liners.
- Beat together the eggs and white and brown sugars in a bowl. Mix in oil and vanilla. Fold in carrots and pineapple.
- In a separate bowl, sift and then mix the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cardamom. Add coconut.
- Add dry ingredients into the carrot mixture until evenly moist. Fold in nuts. Transfer to prepared muffin cups.
- Bake 25 minutes, or until toothpick inserted in the center comes out clean. Cool completely on wire racks before topping with frosting.
- If you're making mini cupcakes, bake at 350 for 11 - 13 minutes.
- Frosting:
- Mix cream cheese and butter until creamy and light.
- Mix in powdered sugar one cup at a time. You can add more or less to get your desired consistency.
- Mix in cardamom and vanilla until fully integrated.
- Pipe onto cooled cupcakes.
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