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Bird's-eye view of a muffin topped with creamy white frosting, visible walnut pieces, and orange carrot shreds.

Sourdough Carrot Cake Muffins with Cream Cheese Frosting

Sourdough carrot cake muffins with cream cheese frosting combine tangy starter, warm spices, and creamy topping for a moist, nutty bake.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 servings

Ingredients
  

Sourdough Carrot Cupcakes

  • 1 cup unsalted butter 227 g, softened
  • 2 cups coconut sugar 400 g
  • 1 cup active sourdough starter 240 ml
  • 2 tsp vanilla extract
  • 3 large eggs
  • 2 1/2 cups all-purpose flour 313 g
  • 2 tsp baking soda
  • 1 tsp Celtic salt
  • 1 tbsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 2 1/2 cups finely grated carrots 250 g
  • 1/2 cup toasted chopped walnuts 60 g

Cream Cheese Frosting

  • 8 oz cream cheese 226 g, softened
  • 8 tbsp unsalted butter 113 g, softened
  • 1/2 cup coconut sugar 100 g
  • 2 tsp vanilla extract

Instructions
 

Sourdough Carrot Cupcakes

  • Preheat oven:

    Set oven to 350°F (175°C).

  • Toast walnuts:

    In a cast-iron skillet over medium heat, melt 1 tbsp butter. Add walnuts and toast, stirring often, for 3-5 minutes until fragrant. Watch carefully to avoid burning. Let cool.

  • Cream butter and sugar:

    In a large bowl using a stand mixer, cream together 1 cup softened butter and 2 cups coconut sugar until light and fluffy.

  • Mix wet ingredients:

    Mix in sourdough starter until combined. Then add eggs, vanilla, and grated carrots; stir until evenly incorporated.

  • Sift dry ingredients:

    In another bowl, sift together flour, baking soda, salt, cinnamon, ginger, and nutmeg.

  • Fold dry into wet:

    Fold dry ingredients into wet mixture until just combined. Gently fold in toasted walnuts.

  • Fill muffin liners:

    Prepare a muffin tin by lining with parchment squares or cupcake liners. Fill each liner with about 1/2 cup batter.

  • Bake muffins:

    Bake for 20 minutes. Insert a toothpick into the center of a muffin; if it emerges clean, they are done. If not, bake an additional 5-10 minutes.

  • Cool muffins:

    Transfer muffins to a wire rack and allow to cool completely.

Cream Cheese Frosting

  • Make cream cheese frosting:

    For frosting: Beat cream cheese and 8 tbsp softened butter until smooth. Add 1/2 cup coconut sugar and 2 tsp vanilla; beat until homogeneous.

  • Frost and garnish:

    Once cupcakes are fully cooled, spread or pipe frosting onto each. Optionally garnish with a sprinkle of walnuts.
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