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Carrot & cream cheese cupcakes

Carrot & cream cheese cupcakes

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(199 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 (306)

juliecutiecakes's picture
5

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
5

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
5

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
5

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
3

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
5

Delicious! Will make double the amount next time.

livvips's picture
5

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
5

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.

fandjscookshop's picture
5

Really delicious with a gorgeous texture - light but moist. I threw in a handfull of chopped dates which worked really well . However, I did make a bit of a mess of the topping - I used a pot of low fat philidelphia, which looked and tasted fine, but was only 200g so I topped it up with 100g of fromage frais which was much too runny, so I had to start again, as it wouldn't thicken up however much icing sugar I added! I decorated with mini sugar carrots so they looked really cute.

chonette's picture

I have made carrot cake mixture many time, similar to this just use yogurt as well.
" i whisk 150ml of double cream until i could turn the bowl inside down and it wouldn't fall out, then i whisked in the icing. it made it a lovely consistency almost mousse like and tasted great as well, so i hope this helps someone."
Shutton is right adding the double cream help with the consistency and improves the flavor.

goforitgrandma's picture

These are very delicious and easy to make. They were all eaten immediately. If your icing is a little sloppy ........... just pop it in the fridge for a while to firm up.

fionaprice's picture

Have made these several times as per recipe. They always turn out lovely and my 17 year old says they are the best thing he has ever tasted! Topping does need to be made with full fat soft cheese to get best results.

clairec23's picture
5

These are so easy to make and are beautifully light. They have a lovely flavour too! I used white self raising flour and they were perfect. I didn't add any extra orange juice, just the peel and they were very moist. They best thing I've ever baked!

thehig1502's picture
4

Thought about adding some of the orange juice to the mixture - after reading comments will do so next time. Frosting too sloppy so have added more icing sugar and put in to fridge to see if it will thicken a bit, but don't want it to be too sweet. Want the frositng to be built up and not like water icing!

laura_stevens88's picture
5

Fab recipe! Really easy to put together... mix looks heavy, so the result is deceiving... really light, fluffy cakes, mmm. Think even the cake alone would be ideal.

alfie00's picture

Lovely moist cake added the orange juice, second time I have made these and went down very well.

clairec23's picture
5

I made these just as the recipe suggested and they were beautiful and moist - full of flavour. The best thing I've ever baked!

mandyauston7's picture
4

Second recipe tested and this one was really good, just one issue that is the cake mixture and topping was too much for 12 good sized cases.

karenandbarry's picture

can someone please tell me why my cream cheese icing always goes to runny,????
Thanks

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