Cardamom Spiced Carrot Cake Cupcakes
I have never been a huge fan of carrot cake. Honestly, tried it a few times and hadn't since because I didn’t care for the texture. With Easter approaching, my family was planning our Easter meal. My sister asked me if I could make carrot cake for her. I told her I didn’t care for carrot cake nor have I ever made a carrot cake, but I would try it! I opted to make fun sized carrot cake cupcakes, rather than a full cake. Cupcakes are so much easier to eat and when there are leftovers… way easier to send home with others. Instead of the traditional cream cheese frosting, I made a brown sugar cream cheese frosting. This was a SWEET HIT! The topping came out sweet and creamy, yet not unduly heavy or sugary. A few family members have diet restrictions, so I place nuts on top of the frosting, instead of adding nuts to the cake mixture. In removing the nuts from the cake and adding brown sugar to the frosting, I found a carrot cake recipe I actually enjoyed! The pecans paired perfectly with the frosting. Even my husband enjoyed these, but with neither of us being connoisseurs of carrot cake, I had to ask the whole family for honest reviews. They LOVED It! It was also a delight as I observed none of the frosting going to waste! I can’t wait to hear how this recipe turns out for you and your family! Happy Easter Everyone!
Cardamom Spiced Carrot Cake Cupcakes
- 1 cup All Purpose Flour
- 1/3 cup Oil (Canola, Vegetable, or Coconut.)
- 2 Eggs (Room Temperature Preferred)
- 3/4 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 1/2 tsp Ground Cinnamon
- 1 tsp Cardamom
- 1/4 tsp Sea Salt (Regular Salt works if you do not have sea salt)
- 1/4 cup Cinnamon Applesauce (Or Regular applesauce and add 2 extra dashes of cinnamon. 1 pouch will work too!)
- 1/3 cup Brown Sugar
- 1/2 cup Granulated Sugar
- 1 tsp Pure Vanilla Extract
- 1 1/2 cup Finely Grated Carrots (Pre shred them in a food processor, nutri bullet or by hand)
- 8 oz Cream Cheese (Room Temperature)
- 4 tbsp Unsalted Butter
- 3/4 cup Brown Sugar
- 2 cup Powdered Sugar
- 1/2 tsp Pure Vanilla Extract
- Cinnamon (Optional topping)
- Pecans (Optional topping - chopped or non-chopped)
- Line a cupcake pan with paper liners, should have 12 total. Preheat oven to 350.
- In a mixing bowl, combine the flour, cinnamon, cardamom, salt, baking powder, and baking soda. Whisk. Set aside. (Use your stand mixer or hand mixer to mix thoroughly)
- Take your stand mixer bowl (or large mixing bowl) and add the brown sugar, sugar, oil, and applesauce. Mix for 30 seconds-1 minute. Add eggs and vanilla. Mix 1 minute, or until smooth.
- Add the dry ingredients, mix until thoroughly combined. Add carrots. Stir until everything is combined well.
- Using a cookie scoop or large spoon, divide batter equally between the 12 cupcake cups.
- Place in oven and bake for 17-20 minutes. Use a toothpick to check the center, until it comes out clean. Let cool in the cupcake pan for 10 minutes. Remove from cupcake pan and let cool completely before icing.
- Once your cupcakes have cooled, in a stand mixer bowl or large mixing bowl, add the room temperature butter, softened cream cheese, and brown sugar. With the paddle attachment for your stand mixer, beat for 1-2 minutes at medium speed. If you do not have a stand mixer, use a hand mixer. Let the mixture sit for 4-5 minutes, so it can absorb together.
- Add the powdered sugar and vanilla. Mix on high until creamy and smooth.
- Next you will decorate your cupcakes. I placed the frosting in a piping bag, but if you do not have a pipping bag use a gallon ziplock bag and cut the corner off of one of the bottom edges. Or simply use a knife and spread it on! Store in the refrigerator until you are ready to serve. Simply enjoy!