Carrot Cupcakes with Crème Fraîche Frosting
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Cook time: 
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Serves: 12 cupcakes
Cardamom spiced carrot cupcakes with a slightly tangy orange and vanilla bean crème fraîche frosting.
  • 1½ cups all-purpose flour (6.6oz/186g)
  • ½ teaspoon cardamom
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¾ cup sugar (5.8oz/165g)
  • 2 large eggs at room temperature
  • ½ cup crème fraîche (2oz/57g)
  • ¼ cup neutral oil (I used canola)
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 1 cup grated carrots (4oz/113g)
  • Orange-Vanilla Crème Fraîche Frosting
  • ½ cup soft unsalted butter (4oz/113g)
  • 3 cups confectioners sugar (
  • ½ cup vanilla bean crème fraîche (I use Vermont Creamery brand) (4oz/113g)
  • ⅛ teaspoon kosher salt
  1. Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners (or butter or spray with baking spray).
  2. In a large mixing bowl whisk together the flour, cardamom, baking powder, baking soda, and kosher salt. In a separate bowl whisk the sugar, eggs, crème fraîche, oil, vanilla, and orange zest together until combined. Fold in the carrots. Fold the wet mixture into the flour mixture until just combined. Divide the batter between the prepared muffin cups and bake in the preheated oven for 23-25 minutes or until the tops of the cupcakes spring back to the touch. Cool the cupcakes on a wire rack before frosting.
  3. To make the frosting, beat the butter until creamy. Add 1 cup of the powdered sugar and beat for 1 minute. Scrape down the sides and bottom of the bowl and add half of the crème fraîche along with another cup of the powdered sugar and beat for an additional minute. Repeat with the remaining crème fraîche and powdered sugar, along with the orange zest and salt. Beat the mixture for 3 minutes or until the frosting is smooth. If the frosting appears separated, continue to beat until smooth. Pipe or spread the frosting onto the cooled cupcakes. Decorate with toasted coconut, chopped nuts, or sprinkles if you like.
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