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Spiced Carrot Cupcakes

Print Recipe
Servings 24

Ingredients
  

Wet Ingredients

  • 1 1/3 cup cane sugar
  • 1 1/4 cup oil (olive oil or canola, both work)
  • 4 eggs

Dry Ingredients

  • 2 cups bread flour all purpose works too
  • 2 tsp. baking soda
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 1/2 tsp. cinnamon
  • 1 tsp. cardamom
  • 1/4 tsp. all spice
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. cayenne pepper
  • 3 cups carrots shredded, 3 carrots yields about 3 cups

Frosting

  • 8 oz. cream cheese softened
  • 1/2 c. butter softened
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cardamom
  • 1/4 cup chai (milk can be substituted)
  • 4 cups powdered sugar

Instructions
 

For the Cupcakes

  • Preheat oven to 350 F and line 24 cupcake tins with liners.
  • In a mixing bowl, whisk wet ingredients until golden and foamy.
  • Shred carrots and set aside.
  • Sift (or stir gently) all dry ingredients.
  • Slowly add dry mixture to the wet, and just before mixed, add carrots. Finish mixing with a spatula.
  • Scoop 1/4 c. batter into cupcake liners.
  • Bake for 20-25 minutes until tops are springy and a toothpick comes out clean.

For the Frosting

  • While cupcakes are cooling, mix softened butter and cream cheese in an electric mixer. Add vanilla extract, spices, and powdered sugar.
  • Add a spoonful of chai (or milk) at a time until frosting is nice and creamy but still thick enough that it stays on the whisk by itself.
  • Fold chopped nuts into the frosting.
  • Frost cupcakes and enjoy!