Carrot & cream cheese cupcakes

Carrot & cream cheese cupcakes

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(200 ratings)

Prep: 30 mins Cook: 22 mins

Easy

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

  • kcal442
  • fat32g
  • saturates14g
  • carbs38g
  • sugars26g
  • fibre2g
  • protein4g
  • salt0.7g
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Ingredients

  • 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

    Orange

    or-ange

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

  • 2 eggs

    Egg

    egg

    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

    Carrot

    ka-rot

    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

    butt-err

    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

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.

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Comments (309)

beingme's picture
5

Absolutely perfect! Perfectly moist, perfectly light and PERFECTLY delicious!! Having read some of the earlier comments I only made 1/2 the quantity of frosting and it was plenty for the 12 cupcakes this recipe made.

mariabernadette's picture
5

Abolutely superb. Used a mixture of dark muscavado and golden caster sugar (all I had), and added raisins and juice of orange. Otherwise, as per recipe. Re frosting being too soft, put it in the fridge for a bit and it firms up. Now my favourite muffin/cupcake recipe. Just fab.

mrshollands's picture
5

Fantastic!!!

claudializ's picture
4

I enjoyed these cupcakes, but for me, the icing was FAR too rich. I could only manage to eat half of one. So, I made them again with a different icing of 400g light cream cheese, 4tbsps icing sugar and a bit of lemon juice and zest. Much better.
But the cake itself is lovely.

aliagbol's picture
5

Made this a couple of days ago without the icing. Still yummy! Only had standard size muffin cases and didn't want anything to spill over so instead of 12, I made 18 and they still rose and were still light and fluffy!
I also substituted sunflower oil for Rapeseed oil instead.
Apart from that, I didn't make any other alterations and it was still perfect.

aliagbol's picture
5

Made this a couple of days ago without the icing. Still yummy! Only had standard size muffin cases and didn't want anything to spill over so instead of 12, I made 18 and they still rose and were still light and fluffy!
I also substituted sunflower oil for Rapeseed oil instead.
Apart from that, I didn't make any other alterations and it was still perfect.

cockneyjen's picture
5

Love this recipe - it has never failed on the many times I've made it.

I'm going to use it for a friend's wedding, however he wants the icing to be piped on and I'm worried that it will collapse/melt - can anyone here suggest a way of making the icing thicker? I have thought about incorporating egg white into it or just adding more icing sugar - has anyone ever tried this?

wendywoo23's picture
5

Absolutely scrumptious! My current favourite and easiest recipe of the moment. I also added the juice from the orange. The icing is far too much, so I use about two thirds of the ingredients, which is still more than adequate. Or sometimes make full quantity, and keep remainder in fridge….in readiness for the next batch. I used Philadelphia Light. Topped off with orange zest which looks more ‘natural’.

d41d0y's picture
4

The cakes are delicious, the perfect carrot cupcake in my opinion! Especially when you follow the tip in the comments to add extra orange juice. I also added 2 tsp cinnamon, as we like that.

The icing was disappointing, decided to use orange instead of vanilla, but I found the icing over-buttery and not at all tasty. A lemon buttercream might be better.

baileyslady187's picture

can I just ask what kind of cream cheese do you use, i see lots of recipies asking for it, i really want to make these as i love carrot cakes, thanks for any advice

amandadix1's picture
5

Have made these cakes for my family and more reciently for a church cake stall. The other mums said they were the best carrot cakes they had ever tasted!
I add a few raisins to the dry mixture.
I also noticed they needed maximum cooking time suggested and tasted a little better after being refriderated for a couple of hours to allow the topping to stiffen.

lucyvernall's picture
2

Tried this as per recipe (not adding orange juice). They didn't rise at all, the mixture just slopped over the sides. Was left with a very messy tray and 12 small flat cakes. (In my defence I won a prize for my baking in our work bake sale for comic relief - I'm not a baking newbie). Was hoping to take them round to a friend's dinner party but had to go and buy a dessert instead! The cakes did taste nice but I lost lots of the mixture over the sides and they really were not serveable, I didn't bother to ice them they looked such a mess. Wouldn't make again.

gcb08118's picture
5

Just made these and they were amazing :) followed the tip about adding orange juice but only added half an orange. Just used regular self raising rather than half and half and they worked out perfect. Will be definately be making these again!

dollybake's picture

Fantastic cup cakes! I added the orange juice as well as zest and the icing / topping varities can be so versatile in flavour - from lemon, to lemon and orange; or just vanilla!Definately will be making for Easter Fete!

caroletenerife's picture
5

Did not change a thing. They came out moist and very scrummy.

Everyone loved them. A very easy recipe, thankyou.

caroletenerife's picture
5

Did not change a thing. They came out moist and very scrummy.

Everyone loved them. A very easy recipe, thankyou.

caroletenerife's picture
5

Did not change a thing. They came out moist and very scrummy.

Everyone loved them. A very easy recipe, thankyou.

caroletenerife's picture
5

Did not change a thing. They came out moist and very scrummy.

Everyone loved them. A very easy recipe, thankyou.

caroletenerife's picture
5

Did not change a thing. They came out moist and very scrummy.

Everyone loved them. A very easy recipe, thankyou.

caroletenerife's picture
5

Absolutely fabulous recipe, very easy to make, tasted devine and more to point, eveyone loved them!!

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