Carrot Cupcakes With Cardamom Frosting

READY IN: 40mins
UNITS: US

INGREDIENTS

Nutrition
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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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