Carrot Miso Cupcakes

The familiar blend of baking spices and sweet carrots takes on a new sophistication with a touch of white miso paste. It adds an unexpected layer of umami, which harmonizes beautifully with the traditional cream cheese frosting — with or without an optional dose of fragrant cardamom. Farm-fresh butter completes the deliciousness.

Tips for Baking with Carrots

Carrots can be a great ingredient in cupcakes, brownies, and muffins. For recipes like carrot cakes or muffins, finely grate the carrots. This helps them blend into the batter and ensures they cook evenly. Since carrots release moisture during baking, make sure to balance it with other ingredients. If your batter seems too wet, consider adding a bit more flour or reducing liquids.

Carrot Miso Cupcakes Recipe

Ingredients

• 1 ¼ cups all-purpose flour
• ½ cup granulated sugar
• ½ cup light brown sugar, packed
• ½ teaspoon baking powder
• ¾ teaspoon baking soda
• 1 teaspoon white miso paste
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¾ cups canola oil
• 2 large eggs, room temperature
• 1 ½ teaspoon vanilla extract
• 2 tablespoons milk
• 1 ½ cups grated carrots

INSTRUCTIONS

1. Preheat oven to 350 degrees and line a 12-count muffin pan with paper liners.
2. In the bowl of a stand mixer (or in a large bowl using an electric mixer), whisk together flour, sugars, baking powder, baking soda, miso, cinnamon, and nutmeg.
3. Stir in canola oil. Add eggs, one at a time, pausing to scrape down sides of the bowl after each addition. Beat until well-combined.
4. Stir in vanilla extract and milk.
5. Add carrots and stir until combined.
6. Evenly divide batter into cupcake liners, filling each ⅔-¾ of the way full. Transfer to oven and bake at 350 degrees for 20 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
7. Allow to cool completely before decorating with cream cheese frosting.

Frosting Recipe

Ingredients

• 8 oz cream cheese
• ½ cup butter, softened
• 2 tsp vanilla extract
• 4 cups confectioners’ sugar
• ¼ tsp ground cardamom (optional)

Instructions

1. Beat cream cheese, softened butter, and vanilla together in a large bowl with an electric mixer until light and creamy.
2. Gradually beat in confectioners’ sugar until smooth.
3. Add ground cardamom if desired.

Recipes and Styling by Anna Calabrese / Photography by Dave Bryce

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