Carrot Cupcakes With Cardamom Frosting
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.
READY IN: 40mins
YIELD: 12 cupcakes
UNITS: US
INGREDIENTS
Nutrition- 2
- 1 1⁄8cups white sugar
- 1⁄3cup brown sugar
- 3⁄4cup coconut
- 1⁄2cup vegetable oil
- 1teaspoon vanilla
- 2cups shredded carrots
- 1⁄2
- 1 1⁄2cups all-purpose flour
- 1 1⁄4teaspoons baking soda
- 1⁄2teaspoon salt
- 1 1⁄2teaspoons cinnamon
- 1⁄2teaspoon nutmeg
- 1⁄4teaspoon ginger
- 1⁄2teaspoon cardamom
- 1
Frosting
- 8
- 1⁄4
- 3cups powdered sugar
- 2teaspoons cardamom
- 1teaspoon vanilla
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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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