I was looking around for a fall baking experiment. I use pumpkin pretty frequently in fall baking, and I have a friend who doesn't like pumpkin. I started thinking about the cream cheese in my fridge and how I'd never made carrot cake. A little googling later, I found these cupcakes at The Cupcake Project. They are super tasty and a great non-pumpkin fall baked good.
Ingredients:
1/2 cup sugar
3/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
1 cup finely chopped carrot (use a food processor to chop)
1 (8 ounce) can crushed pineapple, drained
1 cup unsweetened coconut
1/2 cup walnuts
1/4 cup coconut oil
1/4 cup unsalted butter, at room temperature
2 eggs, at room temperature
1 cup flour
Frosting*:
1 brick (8 ounces) cream cheese, at room temperature
1/4 cup unsalted butter, at room temperature
3 cups powdered sugar
2 teaspoons ground cardamom
1 teaspoon vanilla
*Note: Increase the frosting ingredients by 50% if you plan to pipe frosting onto the cupcakes.
Preparation:
1. Preheat oven to 350 degrees and line a 12 cup muffin pan with liners.
2. In a large bowl, combine everything except flour, eggs, oil, and butter.
3. Add oil and butter and beat mixer on medium to combine.
4. Add eggs in one at a time, combining well after each addition.
5. Add flour in 1/2 cup increments until well incorporated.
6. Divide evenly among cupcake liners. The 12 cupcake tins will be pretty full. The batter does not rise substantially, so there is not a risk of overflowing.
7. Bake for 22 -25 minutes or until a toothpick comes out clean.
8. While cupcakes are cooling, make frosting.
9. Beat cream cheese and butter until creamy and light.
10. Mix in powdered sugar one cup at a time. You can add more or less to get your desired consistency.
11. Mix in cardamom and vanilla until fully integrated.
12. Frost cupcakes. Store in an airtight container.
Ingredients:
1/2 cup sugar
3/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
1 cup finely chopped carrot (use a food processor to chop)
1 (8 ounce) can crushed pineapple, drained
1 cup unsweetened coconut
1/2 cup walnuts
1/4 cup coconut oil
1/4 cup unsalted butter, at room temperature
2 eggs, at room temperature
1 cup flour
Frosting*:
1 brick (8 ounces) cream cheese, at room temperature
1/4 cup unsalted butter, at room temperature
3 cups powdered sugar
2 teaspoons ground cardamom
1 teaspoon vanilla
*Note: Increase the frosting ingredients by 50% if you plan to pipe frosting onto the cupcakes.
Preparation:
1. Preheat oven to 350 degrees and line a 12 cup muffin pan with liners.
2. In a large bowl, combine everything except flour, eggs, oil, and butter.
3. Add oil and butter and beat mixer on medium to combine.
4. Add eggs in one at a time, combining well after each addition.
5. Add flour in 1/2 cup increments until well incorporated.
6. Divide evenly among cupcake liners. The 12 cupcake tins will be pretty full. The batter does not rise substantially, so there is not a risk of overflowing.
7. Bake for 22 -25 minutes or until a toothpick comes out clean.
8. While cupcakes are cooling, make frosting.
9. Beat cream cheese and butter until creamy and light.
10. Mix in powdered sugar one cup at a time. You can add more or less to get your desired consistency.
11. Mix in cardamom and vanilla until fully integrated.
12. Frost cupcakes. Store in an airtight container.