Carrot & cream cheese cupcakes

Carrot & cream cheese cupcakes

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(182 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 light 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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denidax's picture
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Very tasty and easy to make. I used Quark as the soft cheese for the icing mix and it was delicious. On the first bite I was reminded of the flavor of Christmas!!

jenniehornsby's picture

These cupcakes are amazing! I have orders coming in got these because they went down a storm! I may enter this recipe into my next farmers market show competition too! X

maidenfan88's picture
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I loved this recipe and followed it as shown. It was very easy and my friends enjoyed them so much most of them have asked for the recipe!........which of course, i'll be passing off as my own lol :)

michellesmith9's picture
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Cakes lovely, I'll give the other suggested additions of orange juice and nuts next time around. As many other have fed back though the icing was terribly runny, reduced the cream cheese and added more icing sugar but it wasn't ideal.

chocolicious's picture

yum! No oranges so missed out the zest but put some orange flavouring in the icing which was a butter icing rather than soft cheese. Didn't have wholemeal self-raising flour so made do with ordinary. Lovely!

balbonka711's picture
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Delicious!!!

balbonka711's picture
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Delicious!!!

wolf52's picture
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Made this for colleagues at work for my birthday as a sandwich cake rather than cupcakes and has gone down a storm!

Didn't use any extra orange juice as I used large eggs and the mixture was lovely and moist, baked in two sandwich tins for 21 mins and then frosted the middle and top. Only thing I will change for next time is adding a bit of lemon juice to the frosting as it was a bit too sweet for me although others liked it.

andrewmilligan's picture
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What a superb recipe for carrot muffins. I baked a load of them for my colleagues at school and the lot disappeared before I could get my hands on one! A particularly good frosting, just don't think of the calories and if the frosting is a little soft add more icing sugar.

rossan's picture

The lemon cup cake recipe on the web site is missing the ingrediants, only the method is written.
Can you please assist with the error?
Thank you.

lorraine52's picture
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Best carrot cake ever, I also use extra orange juice and sultanas

annettecallear's picture
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Really easy to make with excellent results, lovely light moist cake, frosting just right, I have passed recipe on to friends who enjoyed them

gaygaygaygay's picture

I want to try this recipe but I have a flour issue - I don't know if the wholemeal flour in my pantry is self-raising (I've emptied it out of it's bag and put it into a container so don't know what it is!). Does it matter what type it is? Also, can anyone tell me if I can use just regular brown sugar or does it have to be brown muscovado sugar? I may omit the zest of an orange - will that make much difference? I'm also thinking of adding some dried apricots - anyone tried this?

Thanks for any help :)

janette72's picture
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I love these cakes - they are simply stunning. I use a different cream cheese icing, and put walnuts, a little less oil, and a squeeze of orange in. Divine, I have had so any positive comments x

khubbard1's picture
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Delicious! Moist even without following the tip about the orange juice. Had trouble with the icing though, it was very runny and not at all like the frosting I was expecting.

jenniehornsby's picture

Absolutely fantastic!! Didn't need the extra hit of orange juice, as used foil cases so kept the cupcakes very moist. Really went down a storm with my work colleagues x

blondiee's picture
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Absolutely amazing! Cannot fault. They are so moist and tasty and then the cream cheese topping just tastes brilliant! I make them all the time when I have friends and family over and sometimes top them with a little marzipan carrot which looks great instead of the orange sprinkles. Would definatley recommend to anyone and everyone!

sbaxter5's picture
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Made 2 batches so far, the feedback was "Human beings could not have not made these cakes". Friends have asked for recipe. Best recipe I have used, easy to do and guaranteed good results.
Why on earth packet cake mixes are successful, beats me!

dimuthu's picture
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Cakes were very tasty, but both icing and cakes were too soft for my liking.

nickyjm's picture

I've baked these many times & they have always been perfect, i have so many good comments on them, but has anyone used this recipe to make 1 large carrot cake? my daughter wants 1 for her birthday.

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