Carrot & cream cheese cupcakes

Carrot & cream cheese cupcakes

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(206 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

    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

    Orange

    or-ange

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

  • 2 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 150ml sunflower oil
    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

    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

    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, questions and tips

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retha0809's picture
retha0809
1st Nov, 2013
I made these cupcakes for my colleagues at work as a Halloween surprise. They loved it and so did I. Beautifully moist, not to sweet and so full of flavour. I added a bit more sugar to the frosting but not much because I didn't want it to become to runny. It worked really well and one guy said it was the best cake his had in his whole life. No doubt I will make these again soon, maybe with little less oil and some orange juice instead.
Miss Daisy
18th Oct, 2013
I've made these carrot cupcakes 3 times now and each time they've been really moist and delicious.I add a handful of sultanas and also some lemon zest to the icing. I've tried to use light Philadelphia cheese but the icing wasn't firm enough - full fat works much better tho not good for the waistline. ! Family and friends love them !
cooks4life
18th Oct, 2013
These are delicious, thank you!
rebeccamottershead
22nd Sep, 2013
Really easy recipe, takes no time at all to make a batch. Made it as muffins, but also as a ring cake in a bunt tin. The icing is nice, but for a lighter version I made an orange drizzle using the juice of an orange, a generous squeeze of lemon juice and 3oz (75g) of sugar.
dansupercook
6th Aug, 2013
Loved these cupcakes! Have added orange rind to the icing and it made a big difference. Icing was made by using 200gr of light cream cheese and half the quantity of butter and sugar! Had enough icing for all the cupcakes... Divine!
samantha.jones's picture
samantha.jones
11th Jul, 2013
Amour!
carlien
22nd Jun, 2013
THESE ARE AMAZING!!!!
wolf52's picture
wolf52
9th Jun, 2013
5.05
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
8th Jun, 2013
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
8th Jun, 2013
Looks yummy

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