Easy Sourdough Carrot Cake Cupcakes
I have spent a lot of time creating new sourdough recipes for you. While I have over 20 true sourdough bread recipes and almost 40 amazing sourdough discard recipes, I have more to share! Today I am sharing an easy sourdough discard carrot cake cupcakes. These cupcakes are moist and oh so flavorful!
I love carrot cake. It is by far one of my most favorite cakes. I have a regular carrot cake recipe here. I also have a sourdough carrot cake recipe but today I wanted to share how I use that recipe to make sourdough carrot cupcakes.
TOOLS YOU’LL NEED
Sourdough carrot cake is a great way to use up sourdough discard or inactive sourdough starter. I find that adding sourdough discard to desserts gives them a better flavor and the desserts are more moist.
If you are looking for a great way to use up your sourdough discard, these sourdough carrot cupcakes are the perfect thing! Get the recipe below!
Amazing Sourdough Discard Carrot Cake Cupcakes
Ingredients
Wet Ingredients
- 2 cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 4 cups shredded carrots
- 1 cup crushed pineapple drained
- 2 tsp vanilla extract
- 1 cup sourdough discard
Dry Ingredients
- 3 cups all purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp allspice
- 1 tsp salt
- 1 cup chopped nuts optional
Cream Cheese Frosting
- 8 oz softened cream cheese
- 1 tsp vanilla extract
- 3-4 cups powdered sugar You can add more or less depending on how sweet you want the icing. We like a bit more of the cream cheese flavor to come through.
- 2 tbsp heavy cream or milk
- 1/2 cup softened butter
Instructions
- Preheat your oven to 350 degrees F
- Grease and flour your cake pans. I am using mini bundt pans, and I grease and floured each one.
- In a large mixing bowl, use a whisk to mix together your sugar, oil, eggs, sourdough discard and vanilla. Mix until well combined and starts to become creamy. Just a couple of minutes.
- To this, add your shredded carrots and crushed pineapple and mix together.
- Next you will add your dry ingredients. Add the flour, baking soda, cinnamon, and salt.
- I like to use a rubber spatula to mix this all together. if you use a whisk the carrot get stuck all inside the whisk.
- Use the spatula to combine all the dry ingredients with the wet. Do not overmix this though.
- Grease a cupcake pan or add liners to it. Then add batter til it is about 2/3 full.
- Bake on the center rack in your oven for 22-25 minutes or until the center is done and a toothpick comes out clean. Dont overbake.
- Once they are done baking, let them cool on a wire rack before topping them with cream cheese frosting. You can get my cream cheese frosting recipe here!
- Store any leftover cake in an airtight container in the fridge on on the countertop. You can also freezes the cakes and then defrost and use them! But not with the icing. Add that once they are defrosted.
I love to top my sourdough carrot cake cupcakes with a tangy and sweet cream cheese icing.
You can make a whole batch of these cupcakes and then freeze them in the freezer for future use! Save yourself some time and use up your sourdough discard!
I love baking treats using my sourdough discard. It is great to add to muffins, brownies, cookies, cakes and more! If you want more sourdough discard recipes make sure to check them out below:
More Sourdough Discard Recipes
Make sure to save this recipe later! Pin it on Pinterest, and make sure to follow me on Pinterest as well! I share tons of amazing sourdough recipes, regular recipes, DIY projects, home decor ideas, gardening, and so much more!
Don’t forget to pin this for later!
Thanks for stopping by!