Sourdough Carrot Cake Cupcakes with Tangy Cream Cheese Frosting

Carrot cake has always been one of those comforting, nostalgic desserts—sweet, warmly spiced, and full of texture. But have you ever tried adding sourdough discard to the mix? These Sourdough Carrot Cake Cupcakes take everything you love about the classic and elevate it with that subtle tang and enhanced moisture that only sourdough can provide.

Whether you're trying to use up sourdough discard, prepping for Easter brunch, or just need an excuse to bake something incredibly delicious, these cupcakes hit the mark every time.

Why You’ll Love This Recipe

• Uses sourdough discard – No waste! Great for bakers looking to repurpose.

• Moist and flavorful – The carrots, pineapple, and discard create an unbeatable texture.

• Customizable – Add nuts, raisins, coconut, or even a swirl of dulce de leche.

• Perfect for holidays or weekday treats – Dress them up or keep them simple.

• Beginner-friendly – No fancy techniques, just simple, real ingredients.

Ingredients

Cupcakes:

• 1 cup sourdough discard (unfed, room temperature)

• 1 ¾ cups all-purpose flour

• 1 tsp baking powder

• 1 tsp baking soda

• ½ tsp fine sea salt

• 2 tsp ground cinnamon

• ½ tsp nutmeg

• ¼ tsp ginger

• 3 large eggs

• ¾ cup brown sugar, packed

• ½ cup granulated sugar

• ¾ cup neutral oil (canola, avocado, or melted coconut)

• 2 tsp vanilla extract

• 2 cups freshly grated carrots

• ½ cup crushed pineapple, drained

• ½ cup chopped pecans or walnuts (optional)

• ⅓ cup raisins (optional)

Cream Cheese Frosting:

• 8 oz cream cheese, softened

• ½ cup unsalted butter, softened

• 1 tsp vanilla extract

• 3–4 cups powdered sugar

• 1–2 tbsp milk or cream (as needed)

Step-by-Step Instructions

Step 1: Prep & Preheat

Set your oven to 350°F (175°C). Line a muffin tin with cupcake liners or grease lightly with butter.

Step 2: Mix the Dry Ingredients

In a large bowl, sift together:

• Flour

• Baking powder

• Baking soda

• Salt

• Cinnamon

• Nutmeg

• Ginger

Set aside.

Step 3: Combine the Wet Ingredients

In a separate large bowl, whisk together:

• Eggs

• Brown and white sugar

• Oil

• Vanilla extract

• Sourdough discard

This mix should be smooth and slightly thick.

Step 4: Add the Carrots & Goodies

Fold in the shredded carrots and pineapple. If you’re adding raisins or nuts, stir them in now too.

Step 5: Combine Wet & Dry

Gradually fold the dry mixture into the wet until just combined. Don’t overmix! The batter will be thick and textured.

Step 6: Fill & Bake

Spoon the batter into each cupcake liner, filling about ¾ full. Bake for 20–24 minutes, or until a toothpick inserted comes out clean.

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

Cream Cheese Frosting

In a stand mixer (or bowl with hand beaters), cream together:

• Cream cheese

• Butter

Beat until fluffy (2–3 minutes). Add vanilla and 1 cup of powdered sugar at a time. Adjust sweetness and texture with additional sugar or milk as needed.

Once cupcakes are cool, frost using a piping bag or knife. Garnish with chopped nuts or grated carrot curls for flair.

Storage Tips

• Frosted: Store in an airtight container in the fridge for up to 5 days.

• Unfrosted: Store at room temperature for 3 days or freeze for up to 2 months.

Tips for Success

• Freshly grate your carrots – Pre-shredded carrots are dry and lack flavor.

• Don’t skip the pineapple – It adds natural sweetness and keeps the cupcakes moist.

• Room temperature ingredients – Especially the sourdough discard, eggs, and cream cheese.

Variations

• Gluten-free: Use a 1:1 GF flour blend and check that your baking powder is gluten-free.

• Dairy-free: Sub the cream cheese and butter for vegan alternatives.

• Mini muffins: Bake for 12–15 minutes for perfect little bites.

Why Add Sourdough Discard?

Sourdough discard not only helps reduce food waste but adds a unique flavor profile and moisture to your baked goods. You won’t taste it overtly, but the depth is undeniable.

If you’re baking sourdough bread regularly, it’s always good to have a rotation of sweet discard recipes like this one on hand.

When to Serve These Cupcakes

• Easter – Classic carrot cake vibes in a portable package

• Mother’s Day – Pretty and pastel with a hint of nostalgia

• Spring brunches – Impress your friends and family

• Bake sales – Crowd-pleaser alert!

• Weeknight dessert – Easy to make ahead

FAQs

Can I make these into a cake instead of cupcakes?
Yes! Pour the batter into a greased 9x9 or 8x8 pan and bake for 30–35 minutes.

What’s the best oil to use?
Neutral oils like canola, avocado, or light olive oil work best.

Can I use active sourdough starter?
Absolutely. It works just like discard here—either one is fine as long as it’s unfed.

How long can I store the frosting?
You can refrigerate cream cheese frosting for up to a week. Just re-whip before using.

Final Thoughts

These sourdough carrot cake cupcakes are an ideal way to use up discard while satisfying your sweet tooth. They’re not just a treat—they’re a celebration of flavor, texture, and the joy of baking from scratch. Whether you’re new to sourdough or a seasoned baker, this recipe is sure to become a favorite in your rotation.