Carrot & cream cheese cupcakes

Carrot & cream cheese cupcakes

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(195 ratings)

Prep: 30 mins Cook: 22 mins


Makes 12
This crowd-pleasing recipe turns the ultimate afternoon-tea favourite into delightful cupcakes

Nutrition and extra info

  • Can be frozen un-iced

Nutrition per serving

  • kcalories442
  • fat32g
  • saturates14g
  • carbs38g
  • sugars26g
  • fibre2g
  • protein4g
  • salt0.7g
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  • 175g light muscovado sugar
  • 100g wholemeal self-raising flour
  • 100g self-raising flour
  • 1 tsp bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 2 tsp mixed spice
  • zest 1 orange



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 150ml sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 200g carrots, grated



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • orange coloured sprinkles, to decorate

For the icing

  • 100g butter, softened



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300g soft cheese
  • 100g icing sugar, sifted
  • 1 tsp vanilla extract

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  1. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, mixed spice and orange zest. Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot. Divide the mixture between cases and bake for 20-22 mins until a skewer poked in comes out clean. Cool on a wire rack before icing.

  2. For the icing, beat the butter until really soft, then beat in the soft cheese, icing sugar and vanilla. Use a palette or cutlery knife to swirl the icing on top of the cakes, then sprinkle with decorations.

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Comments (300)

RebeccaBleaden94's picture

Made these cupcakes today and they were so easy to create! Would definitely recommend this recipe because the texture and shape of the cakes were perfect.

sparkling_water's picture
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Well... for starters, I'm not what you youngsters would call a "carrot craver" so I left that little detail out! I decided to make them with aubergine instead ( I'm am an aubergine admirer as the cool kids call it) I had to mosey down to the fridge, only to find that there was NO CREAM CHEESE!!!!!!!!!!! :( So I took Mr tinkle winkle (my Rottweiler) down town to one of those markets you punks call super, well I don't know what your dictionary says about super, but in my world this ain't it! NO CREAM CHEESE!!!!!!!! :( :( :( :0 So I was forced against my will to make my own!

I replaced bicarbonate of soda with ordinary baking soda (you know potato potarto)

All in all the recipe was a bit of a let down as looked nothing like the picture! Shocking as you lot seem to think its UBER-SPARKILING!

Friend me on moshi monsters at sparkling_water (I need a bigger friend tree)
Toodle-loo!!! And chow from Mr. Tinkle Winkle.

vixg66's picture

Not sure how you can give 2 stars because you didn't even follow the recipe. You made a completely different 'cake'. Bicarb and baking sodas are different and create different effects in baking and aubergines are more savoury than carrots.

Jackjacqui's picture

So you changed The recipe completely and were surprised that the result was not as expected! What an idiot! Surprised you thought you had a right to rate this!

CannyFradock's picture

You might actually be the biggest gimp I've ever heard of in my entire life. Also don't rate a recipe as 2 stars when you didn't use any of the ingredients. Hello, logic!

sugerandspice66's picture

Shame you and Mr Tinkle Winkle couldn't find what you were looking for in our Supermarkets - all major supermarkets such as Tesco, Adsda, Waitrose, Sainsburys will have soft cheese such as philadelphia or their own make also known as cream cheese. The baking soda is different to bicarbonate soda and would have made a slight difference in the rising and tasting of the cakes. Don't give up!!! try again and let us know if you have a success with aubergines as I have never made any with this veg.

thebaker94's picture
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OK! These are simply the best carrot cupcakes ever! I have made them so many times and I am never disappointed with the results. The frosting is amazing as well. To make my frosting, I used full fat cream cheese and I beat the icing and sugar first. I turned off my mixer and I added the cream cheese by stirring it in with a normal whisk. I made sure I added the cream cheese while it was still cold (i.e directly from the fridge). The frosting held so well after piping. It was not runny at all. Followed the tips in some of the reviews by swapping the orange zest for juice in the recipe and adding some orange juice to the frosting. Amazing!!!
I vote 5 stars!!

cherryp1nk's picture
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Success every time!!!

I thoroughly enjoy baking these little beauties as they are fun to bake and are my favourite type of cake. All the friends and family love when i make these and they taste sooooo good that they are gone before the bake tin is even closed.

I suggest swapping the topping for butter icing instead as although the cream cheese tastes great, they need to be kept chilled and if there is too thick a layer, it can be quite heavy.

Big hit with the family and i shall be making these for years to come.

Many thanks for this recipe :) x

Jacquie Stringfield's picture
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The best and easiest recipe that makes baking so much fun, going to try with apples and other ingredients as don't want to loose that fluffy fresh moist texture.

Kamillanlarsen's picture

Delicious, easy to make and they stayed fresh for longer than I expected.

lizzylovesbaking's picture

Just made these.
Really easy & scrummy too.

kath998's picture

Made two batches of these for the first time today.
Family were very impressed :)
So easy to make, the frosting was lush :-)

sazzlecat's picture

Beautiful and so easy to make. I was surprised how light they were too. I only had low fat cream cheese in the house and as other posters have mentioned, this makes the frosting too runny. I therefore stored the frosting in a small container and just spread it onto a muffin before eating. Delicious!

barrybubbles's picture

These were great, and much quicker to bake than a full carrot cake!
I cut back the sugar to about 140g and oil to 100ml, added the juice of the orange, a handful of walnuts and raisins as suggested by others, and 1/2tsp cinnamon and they were perfect! The muffins rose beautifully, and they were light and not oily at all! I made a half portion of icing too and that was enough for about 9 muffins - plenty.

mistyff999's picture

I've made these cakes a few times now, with a few minor tweaks.They're delicious, but after success with the frosting the first time, every other time since, it's turning to liquid, but I'm using exactly the same ingredients.
What am I doing wrong?

Grubaska's picture

Hi, make sure you use full fat cheese and don't mix it for too long. The more you mix it the more runny it gets.

retha0809's picture

I made these cupcakes for my colleagues at work as a Halloween surprise. They loved it and so did I. Beautifully moist, not to sweet and so full of flavour. I added a bit more sugar to the frosting but not much because I didn't want it to become to runny. It worked really well and one guy said it was the best cake his had in his whole life. No doubt I will make these again soon, maybe with little less oil and some orange juice instead.

Miss Daisy's picture

I've made these carrot cupcakes 3 times now and each time they've been really moist and delicious.I add a handful of sultanas and also some lemon zest to the icing. I've tried to use light Philadelphia cheese but the icing wasn't firm enough - full fat works much better tho not good for the waistline. ! Family and friends love them !

cooks4life's picture

These are delicious, thank you!


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