Description

Moist and flavorful carrot cake cupcakes made with sourdough starter discard, warm spices, and cream cheese frosting. A zero-waste, homemade comfort dessert perfect for gatherings or lazy weekends.

Ingredients

Scale

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 1/2 cups grated carrots (about 2 large)

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 cup neutral oil

2 large eggs

1/4 cup buttermilk

1 teaspoon vanilla extract

1/2 cup unfed sourdough starter discard

1/2 cup chopped nuts or raisins (optional)

Instructions

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.

2. In a large bowl whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. In a separate bowl whisk eggs with brown sugar and granulated sugar until creamy.

4. Add oil, buttermilk, and vanilla to the egg mixture and whisk until smooth.

5. Stir sourdough starter discard into the wet ingredients until evenly combined.

6. Pour wet ingredients into dry ingredients and gently fold until just combined.

7. Fold in grated carrots and optional nuts or raisins.

8. Portion batter into muffin cups about two-thirds full.

9. Bake for 18–22 minutes until tops spring back and a toothpick comes out clean.

10. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.

11. Prepare cream cheese frosting by whipping cream cheese, butter, powdered sugar, and vanilla until smooth.

12. Frost cooled cupcakes and serve or store in an airtight container.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: dessert
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 cupcake

Keywords: carrot cake, sourdough muffins, starter discard, carrot cake muffins, moist cupcakes, homemade dessert, zero waste baking