Carrot Cupcakes With Cardamom Frosting |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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:
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 |
8 ounces cream cheese, room temperature |
1/4 cup unsalted butter, room temperature |
3 cups powdered sugar |
2 teaspoons cardamom |
1 teaspoon vanilla |
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.
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