Chai Spiced Carrot Cupcakes with Cardamom & Rose Infused Frosting
The upgraded carrot cake recipe you'll want to make over and over again
Equipment
- Electric mixer or KitchenAid
- Large spatula
- Large whisk
- Large handheld grater
- Zest grater
- 3 Mixing bowls
- Measuring spoons
- Measuring cups
- Cupcake baking tray
- Cupcake liners
Ingredients
- 200 grams Unbleached all-purpose flour
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 200 grams Butter unsalted
- 2 eggs
- 150 grams Brown sugar/organic cane sugar
- 1/2 tsp Vanilla extract
- 1 tsp Lemon zest or lime zest
- 1/2 cup Chopped walnuts toasted until fragrant using a frying pan
- 1 cup Grated carrots
- 1 tbsp Chai masala or as above in the post, 1/4 tsp of cardamom powder, cinnamon powder, black pepper powder, nutmeg powder, ginger powder
For the frosting
- 125 grams Cream cheese
- 100 grams Butter unsalted
- 3 tbsps Icing sugar
- 1/4 tsp Rose extract
- 1 tsp Cardamon powder
- A pinch of saffron strands
Instructions
- In a large mixing bowl, or the KitchenAid, beat the cold butter on high speed until light and frothy.
- Add the sugar and beat for another few minutes
- Add the eggs and beat for another few minutes, until everything is fully incorporated.
- Add the vanilla extract and carrots. Mix together using a spatula.
- In a separate mixing bowl, mix the flour, baking soda, salt, chai masala and toasted walnuts.
- Gently combine the dry bowl of ingredients with the wet bowl of ingredients. Now, you've got your batter ready.
- Line your cupcake baking tray with cupcake liners, and fill the liners 2/3 of the way with the batter. You don't want to fill it to the very top because when it bakes, it will overflow, dome, and possible finish undercooked.
- Place your batter filled baking tray in the oven at 175 degrees Celsius, for 30 minutes. Use the toothpick method to check if the centre is fully cooked before you take them out of the oven.
- Once fully cooked, place it on a wire rack to cool down.
Cream Cheese Frosting
- In another mixing bowl, or clean KitchenAid bowl, beat the cold butter until its light and frothy
- Add the cream cheese and beat for another few minutes, until the mixture is smooth
- Add the icing sugar. You can add more here if you'd like it sweeter
- Add the rose extract, cardamom powder, and saffron and beat for another few minutes.
- Use this straight away or keep it in the fridge until you do. I simply used the back of a spoon to frost my cupcakes because I am useless with decorating cupcakes using any piping tools, but if you're good with those, pipe away!
- I decorated my cupcakes using extra saffron strands, rose petals, cardamom powder and extra chai masala