3 kinds of cupcakes in less than 2 weeks?! Good thing I made them all for other people, otherwise I’d be 10 pounds heavier by now. I feel like I should just start taking orders – anyone want some cupcakes?
These were made along with the “Better than Sex” Chocolate Cupcakes for my friend Jen’s birthday party. One of her favorite cake flavors is carrot cake, so I wanted to make sure I did them right for her. I headed over to one of my favorite blogs, Cupcake Project, which always has fantastic cupcake recipes. This one was labeled “unforgettably moist” so I knew I was on the right track. Plus, cardamom cream cheese frosting sounded like a great twist on classic flavors.
I have been waiting for an excuse to buy coconut oil (any other recipe suggestions for it?) so this finally prompted me to get some. That, along with the other more typical carrot cake ingredients, does keep the cake incredibly moist. The hint of cardamom in the frosting keeps things interesting and adds a subtle flavor that compliments the cream cheese and carrot cake. This carrot cake recipe is definitely a keeper!
Recipe:
Carrot Cake Cupcakes
Adapted from Cupcake Project
Yields 12 cupcakes
- 1/2 C sugar
- 3/4 t baking soda
- 1 t baking powder
- 1/2 t salt
- 1/2 t cinnamon
- 1/2 t ground cardamom
- 1 C finely chopped carrot (about 1 large carrot) – It’s easiest to do this in a food processor. If you use organic carrots and scrub them well, you don’t even have to peel them first.
- 1 C crushed pineapple, drained
- 1 C coconut flakes
- 3 handfuls of raisins (optional)
- 1/2 C nuts (optional)
- 1/4 C coconut oil
- 1/4 C unsalted butter, room temperature
- 2 eggs
- 1 C flour
Preheat oven to 350°F. Line cupcake tin with liners or grease.
In a large bowl, combine all ingredients except coconut oil, butter, eggs and flour. Add oil and butter and mix until combined. Add eggs, one at a time, stirring after each until well combined. Add half of flour and stir until just combined. Add rest of flour and mix until just combined. Pour batter into prepared tin, dividing evenly among liners.
Bake for 25 minutes or until a toothpick inserted in the middle of a cupcake comes out dry. Let cool and prepare the frosting in the meantime.
Cardamom Cream Cheese Frosting Recipe
- 8 oz cream cheese, room temperature
- 1/4 C unsalted butter, room temperature
- 3 C powdered sugar, sifted
- 1/2 – 1 t ground cardamom
- 1 t vanilla extract
In a large bowl, beat cream cheese and butter until light and creamy. Mix in powdered sugar one cup at a time, until you reach your desired consistency. Stir in 1/2 teaspoon cardamom and vanilla. Taste and add additional cardamom to taste. Spread or pipe onto cooled cupcakes.
34 Comments on Carrot Cake Cupcakes with Cardamom Cream Cheese Frosting
1Pingbacks & Trackbacks on Carrot Cake Cupcakes with Cardamom Cream Cheese Frosting
-
[…] some shredded coconut to make “grass” for the Peep bunnies and put it all on top of a carrot cake cupcake (you know, cause bunnies like carrots). Although they don’t look like real rabbits, […]
Julie @ Sugarfoot Eats
July 24, 2011 at 7:09 am (13 years ago)Delicious!
apaler1
July 25, 2011 at 12:52 pm (13 years ago)Me! Oh, Dear Lord, I want cupcakes. These look fabulous.
Stephanie
July 27, 2011 at 10:06 am (13 years ago)@apaler1 – thank you!
Dani Katarina
July 25, 2011 at 1:40 pm (13 years ago)Wow! this recipe looks amazing!! i loooooove cupcakes, and I will definitley be trying this recipe!
Stephanie
July 27, 2011 at 10:06 am (13 years ago)@Dani Katarina – definitely give it a try! Let me know what you think.
sarah
July 25, 2011 at 1:40 pm (13 years ago)Pretty! You can put me down for some cupcakes anyday! Love the cardamom frosting too!!
Stephanie
July 27, 2011 at 10:07 am (13 years ago)@sarah – thanks! I wish cupcakes were easier to ship, then I would give them away to my readers all the time.
Lindsey@Lindselicious
July 25, 2011 at 1:41 pm (13 years ago)Love the piping job you did! Cardamon frosting sounds sooo good!
Stephanie
July 27, 2011 at 10:08 am (13 years ago)@Lindsey – thanks! I like the piping too – I usually do a classic swirl with the 1M tip from Wilton but this time I just piped a little differently. I like how it looks like a rose.
Liz
July 25, 2011 at 2:25 pm (13 years ago)You frost like a pro…I love carrot cake…and these look amazing!
Stephanie
July 27, 2011 at 10:08 am (13 years ago)@Liz – thanks Liz! This is a super easy piping job with the Wilton 1M tip. Maybe I’ll do a cupcake decorating tutorial.
Christine
July 25, 2011 at 3:24 pm (13 years ago)Great recipe! Love it!
Stephanie
July 27, 2011 at 10:09 am (13 years ago)@Christine – thank you!
Erin @ Dinners, Dishes and Desserts
July 25, 2011 at 4:24 pm (13 years ago)Carrot Cake is always delicious, these little cupcakes sound fabulous!
Stephanie
July 27, 2011 at 10:09 am (13 years ago)@Erin – I agree! Thank you.
Kelly
July 25, 2011 at 4:55 pm (13 years ago)Oo these cupcakes looks absolutely delicious and so cute! Great recipe! 🙂
Becky
July 26, 2011 at 4:10 am (13 years ago)Your cupcakes are gorgeous. I want to make carrot cake cupcakes, when it cools off:) I was lucky to meet Stef from Cupcake Project, You can’t miss with her recipes.
Stephanie
July 27, 2011 at 10:10 am (13 years ago)@Becky – she has great recipes and she’s so nice. I love her blog!
Stephanie
July 27, 2011 at 10:10 am (13 years ago)@Kelly – thanks! 🙂
Medeja
July 26, 2011 at 5:34 am (13 years ago)This recipe is so lovely! Sounds like a great cake, I really want to try it.
Stephanie
July 27, 2011 at 10:10 am (13 years ago)@Medeja – you should try it! Let me know if you do 🙂
Heidi @ Food Doodles
July 26, 2011 at 1:17 pm (13 years ago)Beautiful cupcakes! I love carrot cake and the cardamom sounds so yummy!
Stephanie
July 27, 2011 at 10:11 am (13 years ago)@Heidi – thanks! It’s a great flavor combo!
Lilly
July 26, 2011 at 2:23 pm (13 years ago)What a pretty topping! They look like blooming flowers. I don’t get to eat carrot cakes that often, so I’ll have to try your recipe soon. Thanks for sharing!
Stephanie
July 27, 2011 at 10:11 am (13 years ago)@Lilly – thanks, I love how cupcakes look with frosting piped like this too!
Valerie
July 27, 2011 at 7:14 am (13 years ago)With that delicious frosting your cupcakes must be a delight!
Stephanie
July 27, 2011 at 10:11 am (13 years ago)@Valerie – let’s just say they disappeared pretty quickly!
kita
July 28, 2011 at 11:24 am (13 years ago)I bet that frosting is killer!
Sandra
July 28, 2011 at 7:20 pm (13 years ago)I have so got to have some coconut oil. I also love that you’re making carrot cake cupcakes in the summer. You Rock!!!
Stef
July 29, 2011 at 8:39 pm (13 years ago)I’m so glad that you liked these! Yay! You made them look so pretty too! I’d love one right now. I’d really love anything that isn’t vanilla. I’ve been baking way too many vanilla cupcakes these days.
tinytearoom
July 31, 2011 at 8:05 am (13 years ago)I love the rose pattern for the topping. this is a lovely cupcake recipe. full of tasty health giving ingredients. thank you for sharing the recipe.
Emely
August 3, 2011 at 12:40 am (13 years ago)This looks really amazing i love cupcakes great recipe
Stephanie
August 3, 2011 at 9:21 pm (13 years ago)@Emely – thank you! 🙂