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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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.

scarie's picture
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I have just made these cakes and will certainly be making them again! I have not tried one as am on a diet mission, but my mum and grandmother both raved about them. In fact, my mother said that it was the nicest thing she had had in a very long time. They were moist, not too sweet and very morish apparently!
I halved the ingredients as I only wanted a small batch and the cakes cooked wonderfully in about 20 minutes and then I turned the oven off and let them sit in for another 5 minutes.
I too thought the mixture was too stiff. I had put a few sultanas and the juice of half an orange in the microwave for 30 secs and added this to the mixture along with a handful of finely chopped walnuts.
The frosting was really good for me, I had to add a bit more icing sugar and a little more vanilla essence, and it piped out of a piping bag with star nozzle a treat. Just popped them in the fridge for it to set for a while and the were perfect.

karagourlay's picture

This is my fav cup cake recipe! I add all the juice of the orange and the cakes always turn out moist and delicious. The topping is also great as long as the cream cheese is room temperature before i mix it. They always go down really well whatever the occasion.

notsomuffintop's picture
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"This is a foolproof recipe and one I really enjoy making and eating, This time I will put mascarpone with icing sugar and tiny bit of lemon and zest for the frosting.

karagourlay's picture

These cupcakes are amazing!! I have made them several times for family and work and have always gone down well. I added the juice from the oranges and this made the cupcakes lovely and moist.

geordie-girl123's picture

These cupcakes are delicious, I didn't use the wholemeal flour, using 200g of SR flour. I also used half quantity of the icing but please don't use light soft cheese-it doesn't work!!

notsomuffintop's picture
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Well all I can say is these wont last five minutes, they are truly scrumptious, even my eldest son (21) likes them, he just kept looking at me with every bite with a huge grin!!!!!!! i will definitely be making these again, the frosting finishes them off just nice. Also I must just add, i added the juice of the orange and they are moist without being heavy..

notsomuffintop's picture
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Mine are cooking as i type, they smell divine, i too added the orange juice too, they are rising nicely, i am going to try the courgette and chocolate cake next, i have tried the parsnip and maple syrup cake and that too is fab, only thing i changed with that was just put mascarpone straight from the pot and spread on the top of one of the cakes and then sandwich together, as the recipe does not go according to plan for me, its too runny. oooh my oven is about to ping. give 5 star just for the smell alone. kitchen smells great.

sophie_304's picture
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Loved these cupcakes they were nice and moist even without the orange juice however i didn't have and mixed spice so instead i used 1/2tsp of ground ginger, 1/2tsp of nutmeg and 1tsp of ground cinammon.
I made these for a friend who has a very sweet tooth so instead of the cream cheese dressing I made marshmallow icing which was yummy (after a sneaky taste) and she loved.
To make the marshmallow icing whisk two egg whites and 50g of caster sugar for 5 mins in a glass bowl over a pan of simmering water, then take off the heat and whisk for a further 7 mins until marshmallow-y, then mix in 1tsp of vanilla essense.
Thanks v much for the fab cupcake recipe!! :)

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