STREAMING NOW: Siba's Table

Carrot Cupcakes With Cardamom Frosting

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
40mins
YIELD:
12 cupcakes
UNITS:
US

Ingredients Nutrition

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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: