Carrot & cream cheese cupcakes

Carrot & cream cheese cupcakes

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(175 ratings)

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Cooking time

Prep: 30 mins Cook: 22 mins

Skill level

Easy

Servings

Makes 12

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

Nutrition and extra info

Additional info

  • Can be frozen un-iced
Nutrition info

Nutrition per serving

kcalories
442
protein
4g
carbs
38g
fat
32g
saturates
14g
fibre
2g
sugar
26g
salt
0.7g

Ingredients

  • 175g brown muscovado sugar
  • 100g wholemeal self-raising flour
  • 100g self-raising flour
  • 1 tsp bicarbonate of soda
  • 2 tsp mixed spice
  • zest 1 orange
  • 2 eggs
  • 150ml sunflower oil
  • 200g carrots, grated
  • orange coloured sprinkles, to decorate

For the icing

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

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Method

  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.

Recipe from Good Food magazine, May 2010

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Comments

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carlien's picture

THESE ARE AMAZING!!!!

wolf52's picture
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I don't make individual muffins, but one large cake which is now my signature cake, so thank you Sarah Cook for sharing this wonderful recipe.

It is baking in the oven right now for our bbq later today. Love it.

bexife's picture

Just made these for a BBQ tomorrow. Had to try one and they are delicious. I didn't use the orange juice and they are so moist, the topping really helps. I can't keep away from the topping, it is gorgeous!

ladylara3's picture

Looks yummy

westzoe's picture
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My husband and children loved these cakes. They remained moist for days afterwards as well, will defintely be making again.

gfm722's picture
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lovely and moist, didnt need to add any orange juice. does taste a bit zesty though and maybe a little too much mixed spice. After reading reviews, i decided to use my own cream cheese frosting recipe: 30g butter, 80g cream cheese and 240g icing sugar. the icing is lovely and sweet which goes well with the cake as i didnt think it was very sweet at all.

muffinmad's picture

Hi, I made these muffins and they were delicious and very easy to do. I did alter the recipe slightly though, only using half the amount of oil in the mixture(not a big fan of loads of oil). They came out perfect and still very moist. And as i mentioned delicious. I did follow the advice from an earlier comment and added the juice of the orange as well, I do think that improved the recipe. ( thanks for that tip). Will definitely do these again.

climbup's picture
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made half of this topping for a different carrot cake and was good except i added more icing sugar to make it the right consistency and added a tsp of orange juice. also i didn't cream the butter properly so ended up with lumps so i sieved it- and was perfect!

mrsclaireely's picture
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My best friend baked these for me after the birth of my second daughter, as a gift. They are absolutely gorgeous. I've managed to find time to bake them for visitors and they always deliver in the wow factor. Amazing frosting too, the best recipe I've found. Carrot cake lovers, make them, you will not be disappointed!

louisewhitehead's picture
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I made this and hadn't any wholemeal sr flour so just used sr flour, they tasted good. I made my own version of the icing , 150g cream cheese, zest of an orange and 50g icing sugar - don't mix icing too much.

lealokie's picture
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Great recipe. I didn't use the extra orange juice but they were still yummy and moist! Lovely cream cheese frosting too though I did add extra icing sugar so I could pipe it. Xx

juliecutiecakes's picture
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Great recipe, I used flora cuisine instead of sunflour oil for a lower fat alternative and added a teaspoon of ginger and cinnamon as well as some marmalade to add a little more punch to the flavour. Really moist and light, I would recommend it to anyone!

debbie29's picture

When this was mixing together I though it was never gonna work...... It did, comments received was excellent, they were beautiful !!!
Definitely deserves 5 star rating ....

oneilllo's picture
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Made these today. Followed previous advice and added the juice of one orange. I also added a handful of chopped walnuts and sultanas. DELICIOUS!!!!

oneilllo's picture
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Made these today. Followed previous advice and added the juice of one orange. I also added a handful of chopped walnuts and sultanas. DELICIOUS!!!!

samgerry's picture
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I made these for a charity fundraiser and had some great comments! For the topping I didn't use the butter and it was just as tasty.
Thy we're so easy to make I will be doing them again soon.

bowhay86's picture
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Cakes had a lovely flavour to them, although a little moist in the middle! This may have been down to the topping, which came out very sloppy - although it tasted nice it was quite messy to eat!

amystraff's picture
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Delicious! Will make double the amount next time.

livvips's picture
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These tasted amazing! I did make a few changes, as suggested I added the juice of the orange and I also used two tea spoons of cinnamon instead of mixed spice. The ingredients for the icing in my opinion are a bit off I think you only need 200g of soft cheese as it made way too much topping for the cupcakes.

cjsansom's picture
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These have become my favourite cupcakes. Very quick and easy to make and taste delicious. They are incredibly moist, even 5 days later (how they lasted for 5 days I'm not sure!). The topping is divine.

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