Carrot Cake Cupcakes with Cardamom Cream Cheese Frosting

Friday, 22 July 2011

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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.

The entry 'Carrot Cake Cupcakes with Cardamom Cream Cheese Frosting' was posted on July 22nd, 2011 at 11:00 am and last modified on August 10th, 2011 at 12:02 pm, and is filed under Cupcake, Dessert, Recipe. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

34 Responses to “Carrot Cake Cupcakes with Cardamom Cream Cheese Frosting”
  1. Julie @ Sugarfoot Eats writes:
    No. 1 — July 24th, 2011 at 7:09 am

    Delicious!

  2. apaler1 writes:
    No. 2 — July 25th, 2011 at 12:52 pm

    Me! Oh, Dear Lord, I want cupcakes. These look fabulous.

  3. Dani Katarina writes:
    No. 3 — July 25th, 2011 at 1:40 pm

    Wow! this recipe looks amazing!! i loooooove cupcakes, and I will definitley be trying this recipe!

  4. sarah writes:
    No. 4 — July 25th, 2011 at 1:40 pm

    Pretty! You can put me down for some cupcakes anyday! Love the cardamom frosting too!!

  5. Lindsey@Lindselicious writes:
    No. 5 — July 25th, 2011 at 1:41 pm

    Love the piping job you did! Cardamon frosting sounds sooo good!

  6. Liz writes:
    No. 6 — July 25th, 2011 at 2:25 pm

    You frost like a pro…I love carrot cake…and these look amazing!

  7. Christine writes:
    No. 7 — July 25th, 2011 at 3:24 pm

    Great recipe! Love it!

  8. Erin @ Dinners, Dishes and Desserts writes:
    No. 8 — July 25th, 2011 at 4:24 pm

    Carrot Cake is always delicious, these little cupcakes sound fabulous!

  9. Kelly writes:
    No. 9 — July 25th, 2011 at 4:55 pm

    Oo these cupcakes looks absolutely delicious and so cute! Great recipe! :)

  10. Becky writes:
    No. 10 — July 26th, 2011 at 4:10 am

    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.

  11. Medeja writes:
    No. 11 — July 26th, 2011 at 5:34 am

    This recipe is so lovely! Sounds like a great cake, I really want to try it.

  12. Heidi @ Food Doodles writes:
    No. 12 — July 26th, 2011 at 1:17 pm

    Beautiful cupcakes! I love carrot cake and the cardamom sounds so yummy!

  13. Lilly writes:
    No. 13 — July 26th, 2011 at 2:23 pm

    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!

  14. Valerie writes:
    No. 14 — July 27th, 2011 at 7:14 am

    With that delicious frosting your cupcakes must be a delight!

  15. Stephanie writes:
    No. 15 — July 27th, 2011 at 10:06 am

    @apaler1 – thank you!

  16. Stephanie writes:
    No. 16 — July 27th, 2011 at 10:06 am

    @Dani Katarina – definitely give it a try! Let me know what you think.

  17. Stephanie writes:
    No. 17 — July 27th, 2011 at 10:07 am

    @sarah – thanks! I wish cupcakes were easier to ship, then I would give them away to my readers all the time.

  18. Stephanie writes:
    No. 18 — July 27th, 2011 at 10:08 am

    @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.

  19. Stephanie writes:
    No. 19 — July 27th, 2011 at 10:08 am

    @Liz – thanks Liz! This is a super easy piping job with the Wilton 1M tip. Maybe I’ll do a cupcake decorating tutorial.

  20. Stephanie writes:
    No. 20 — July 27th, 2011 at 10:09 am

    @Christine – thank you!

  21. Stephanie writes:
    No. 21 — July 27th, 2011 at 10:09 am

    @Erin – I agree! Thank you.

  22. Stephanie writes:
    No. 22 — July 27th, 2011 at 10:10 am

    @Kelly – thanks! :)

  23. Stephanie writes:
    No. 23 — July 27th, 2011 at 10:10 am

    @Becky – she has great recipes and she’s so nice. I love her blog!

  24. Stephanie writes:
    No. 24 — July 27th, 2011 at 10:10 am

    @Medeja – you should try it! Let me know if you do :)

  25. Stephanie writes:
    No. 25 — July 27th, 2011 at 10:11 am

    @Heidi – thanks! It’s a great flavor combo!

  26. Stephanie writes:
    No. 26 — July 27th, 2011 at 10:11 am

    @Lilly – thanks, I love how cupcakes look with frosting piped like this too!

  27. Stephanie writes:
    No. 27 — July 27th, 2011 at 10:11 am

    @Valerie – let’s just say they disappeared pretty quickly!

  28. kita writes:
    No. 28 — July 28th, 2011 at 11:24 am

    I bet that frosting is killer!

  29. Sandra writes:
    No. 29 — July 28th, 2011 at 7:20 pm

    I have so got to have some coconut oil. I also love that you’re making carrot cake cupcakes in the summer. You Rock!!!

  30. Stef writes:
    No. 30 — July 29th, 2011 at 8:39 pm

    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.

  31. tinytearoom writes:
    No. 31 — July 31st, 2011 at 8:05 am

    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.

  32. Emely writes:
    No. 32 — August 3rd, 2011 at 12:40 am

    This looks really amazing i love cupcakes great recipe

  33. Stephanie writes:
    No. 33 — August 3rd, 2011 at 9:21 pm

    @Emely – thank you! :)

  34. Peepcakes: Fun Spring Cupcakes | 52 Kitchen Adventures writes:
    No. 34 — March 26th, 2012 at 8:36 am

    [...] 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, [...]

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