If you love sourdough and carrot cake, you will love these very moist, delicious, easy sourdough carrot cupcakes.
Sourdough Carrot Cupcakes
Maybe it was the fact that Easter is coming, and carrot cake just seems like the perfect dessert or maybe I just haven’t had a piece in a long time. Either way, I actually called my mom looking for a great recipe but the only ones that she could find had pineapple or dates, and I didn’t want anything like that. I just wanted something simple, and easy.
So, I decided to do a little bit of experimenting in the kitchen, and I ended up with a very delicious sourdough carrot cupcake.
Sourdough Carrot Cupcake Recipe
I had a few comments when the children realized I was making something that involved sourdough and carrots. They sort of sneered their little noses and didn’t think that there was any way they could possibly enjoy such a combination. As usual, they were in the kitchen while I was baking, and they were just begging to try a bit of the dough. Well, after the first tiny taste, one of them declared, “that’s pretty good”.
After the cupcakes were pulled from the oven and they finally got a taste of them, they were all proclaiming that they were very good! So, I at least have a few more carrot cupcake lovers in the home.
A Few Notes About Sourdough Carrot Cupcakes with Cream Cheese Frosting
I baked these at 350 degrees for 30 minutes in a Pampered Chef cupcake stoneware pan. At the 20 minute mark of baking, I checked them with a toothpick but they were still fairly uncooked. So, I let them cook another 10 minutes, rechecked them with a toothpick, and found that they were just slightly gooey in the middle. I pulled them from the oven but left them in the stoneware to cool. This yielded the perfectly moist cupcake for me.
For the cupcake liners, I use parchment paper that has been cut into squares. When you put the parchment paper into the cupcake pan, it forms a liner. I used a 1/2 cup dough for each one and that gave me large, beautiful cupcakes.