Get ready to elevate your baking game with these irresistible Sourdough Carrot Cupcakes that combine the tangy magic of sourdough with the classic comfort of carrot cake. Imagine biting into a moist, perfectly spiced cupcake with a hint of sourdough complexity, topped with a cloud-like cream cheese frosting that will make your taste buds dance. These aren't just cupcakes – they're a culinary adventure that transforms an ordinary dessert into an extraordinary experience that will have everyone begging for your recipe!
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup sourdough starter
- 1 cup all-purpose flour
- 1 cup grated carrots
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 8 oz cream cheese, softened
- 1/2 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, combine the sourdough starter, grated carrots, sugar, vegetable oil, and eggs. Mix thoroughly until well incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon, and salt.
- Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix the batter.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the cream cheese frosting, beat the softened cream cheese and butter in a large bowl until smooth and creamy.
- Gradually add powdered sugar and vanilla extract, mixing until the frosting is light and fluffy.
- Once cupcakes are completely cooled, pipe or spread the cream cheese frosting on top of each cupcake.
- Optional: Garnish with a sprinkle of cinnamon or chopped nuts if desired.
Tips
- Sourdough Starter Tip: Ensure your sourdough starter is active and bubbly for the best texture and flavor. Room temperature starter works best.
- Moisture Magic: Grate carrots finely and don't squeeze out the moisture – this helps keep the cupcakes incredibly moist and tender.
- Mixing Matters: When combining wet and dry ingredients, use a gentle folding technique. Overmixing can lead to tough, dense cupcakes.
- Cooling is Crucial: Allow cupcakes to cool completely before frosting to prevent the cream cheese topping from melting.
- Frosting Finesse: For the smoothest cream cheese frosting, ensure both cream cheese and butter are at room temperature before beating.
- Storage Hack: These cupcakes stay fresh in an airtight container for up to 3 days, or can be refrigerated for up to 5 days.
- Make-Ahead Option: You can prepare the batter the night before and refrigerate, allowing the sourdough to develop even more complex flavors overnight.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 38g
Protein: 5g
Fat: 24g
Saturated Fat: 10g
Cholesterol: 75mg
