Carrot Cupcakes with Orange and Cardamom

Carrot cupcakes with a hint of orange and cardamom are the perfect weekend treat. They are topped with a smooth and creamy cream cheese frosting which makes them even better! They are also so easy to make, and it’s a small batch recipe so you don’t need a lot of each ingredient.⁣

Carrot Cupcakes with Orange and Cardamom

Yields: 6 Cupcakes

Ingredients:

For the carrot cake:

• 3/4 cup all purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1/4 tsp ground cardamom
• 1/4 cup granulated sugar
• 2 tablespoons light brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1/4 cup vegetable oil
• 2 tablespoons milk
• 1 tablespoon orange zest
• 3/4 cup grated carrots

Cream Cheese Frosting:

• 4 oz – 113 grams cream cheese at room temperature
• 1/4  cup – 56 grams unsalted butter at room temperature
• 1.5 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

For the Cake:

1. Preheat the oven to 350 degrees Fahrenheit. Line a cupcake pan with cupcake liners.
2. In a small bowl, whisk together all the dry ingredients (flour, salt, baking powder, baking soda, cardamom, cinnamon) and set aside.
3. In a mixing bowl, beat granulated sugar, brown sugar and egg with an electric mixer on medium for about 3 minutes until it is pale and creamy.
4. Add vanilla extract and orange zest, mix until combined.
5. With the mixer on, gradually add vegetable oil.
6. Now add half the dry ingredients, mix for a few seconds until just combined, then add milk, mix, add the rest of the dry ingredients and mix until incorporated. You don’t need to mix the batter too long, a few seconds after each addition is enough to incorporate them together. If you over mix the batter, your cake won’t have a soft and crumbly texture.
7. Add in the grated carrots, and fold gently with a spatula.
8. Fill each cupcake pan two thirds of the way and bake in the preheated oven for 15-20 minutes or until a toothpick comes out clean.
9. Let them cool down completely before frosting.

Cream Cheese Frosting:

For the frosting it is very important that the butter and cream cheese are at room temperature.

1. First, beat the butter on medium for 2-3 minutes until it’s light in color.
2. Add the cream cheese and beat for 1 more minute until combined.
3. Add the sifted powdered sugar, vanilla extract and salt and mix on low until combined.
4. Now continue mixing on high for one more minute.
5. If you like to have a more stiff frosting, add more powdered sugar a little at a time until you reach the desired consistency.