Sourdough Carrot Cupcakes
Using discard sourdough starter, these carrot cupcakes are sweet and moist, topped with a delicious and simple cream cheese frosting. No sourdough taste!
Servings: 26 cupcakes
- 1 ½ cup vegetable oil
- 2 cups white sugar
- 1 cup sourdough starter discard/ unfed
- 3 eggs
- 1 cup canned crushed pineapple drained
- 2 cups carrots grated
- ½ cup golden raisins
- 2 teaspoons vanilla
- 2 ½ cups all purpose flour
- 2 teaspoons cinnamon
- ¼ teaspoon allspice
- ½ teaspoon salt
- 1 teaspoon baking soda
Cream Cheese Frosting
- 8 ounces cream cheese room temperature
- 12 ounces butter melted
- 4 cups powdered sugar
- pinch salt if using unsalted butter
- 3 teaspoons vanilla
- 2 tablespoons milk or cream if icing is too thick
For the Cupcakes:
Preheat the oven to 350 and prepare cupcake pans with cupcake liners. This recipe makes either 24 very full cupcakes or 28 smaller ones
Combine the oil and sugar, beating well. Add the sourdough starter and combine more gently. Add the eggs one at a time, beating well after each addition. Add the vanilla.
Reduce your mixer speed and add the carrots, pineapple, and raisins
Combine the flour, salt, baking soda, and spices in a separate large bowl. Add them to the batter one cup at a time, gently stirring after each addition.
Pour batter into prepared cupcake pans and bake fort 25 minutes. A cake tester should come out clean, and the cupcakes should be bouncy when pressed.
Cool completely on wire rack before frosting.
For the Cream Cheese Frosting:
Using a stand mixer or hand mixer, beat the cream cheese, vanilla, and melted butter. It may seem lumpy at first. Add the salt if using unsalted butter, otherwise it is not needed.
Add the powdered sugar one cup at a time, beating slowly at first then increasing the speed.
If the frosting seems thick, add milk or cream a teaspoon at a time. If it seems too thin, put in the fridge for 30 minutes.
Store frosted cupcakes in the fridge, unfrosted ones at room temperature. Unfrosted cupcakes also freeze well for a month. If baking this recipe as a cake, use 2 8 inch round cake pans and bake for 45 minutes.
This makes a generous amount of cream cheese frosting for those who like a lot. If you prefer just a thin layer, you may want to cut the frosting recipe in half.
Calories: 364kcal | Carbohydrates: 52g | Protein: 3g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 30mg | Sodium: 144mg | Potassium: 102mg | Fiber: 1g | Sugar: 39g | Vitamin A: 1811IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg