Carrot & cream cheese cupcakes

Carrot & cream cheese cupcakes

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (313)

rfjubin's picture
4

I'm no cook, but these are really nice. Even for me they were easy and as a bonus, you can pop them in the freezer to store for later. I sometimes have these with just butter and strawberry jam as a topping - delicious!

rfjubin's picture
4

I'm no cook, but these are really nice. Even for me they were easy and as a bonus, you can pop them in the freezer to store for later. I sometimes have these with just butter and strawberry jam as a topping - delicious!

annamareeh's picture
4

the taste is excellent - makes a really lovely cupcake.

However, one issue i found was the icing being too runny. It is probably supposed to be this consistency, but i prefer it to bee thick so it can be piped. Adding (lots of!!) icing sugar just greatky increased the volume, not thickness, but once halfed and added more icing sugar, it was greatly improved.

I also took the advice of adding juice - worked well and created a nice cake. However my oven cooks fast, meaning 18 minutes was just about right for this recipe.

love2eatchoc's picture

OMG these are so yummy and easy to make.. Just started to make cakes so these were great i did add the juice of the orange and are fab, just hope there be some left for the kids....

jannyb555's picture

I was given this recipe by a friend and it has never failed. Superb. Important to weigh everything out first before you start.
I like to colour half the topping with orange colouring and put half white and half orange in a piping bag and they look spectacular with the ripple coloured topping.

erica79's picture
4

I agree, the addition of the juice of an orange was delicious, and they would have been dry without it. I aslo added walnuts and some orange zest and a tiny bit of orange juice to the icing. They went down a treat and I'll make them again.

seanhawkey's picture
5

mmmmmm looks good :D i recommend this !

hanasl8a's picture

These were sooo yummy!!! The mixture needed a good beating to get enough moisture out of the carrots but the end result was great.
I halved all the ingredients and it still made 9 cakes!
My icing didn't set though...not sure why.

isabellep's picture
5

Light and tasty! I make these all the time! I think there is a mistake in the icing recipe, it should be 100g each of butter and cream cheese, and 300 icing sugar. This works really well especially if whisked with an electric hand whisk! Delicious!

alisonsarahellis's picture
5

These cakes are wonderful!!! I included the orange juice as advised and they went down a storm at work!
I did panic before they were cooked as the mixture looked runny and i din't think they would work - but they did!
I will definately be making these again for any occasion!!!

tinysparkles's picture
4

Definitely agree with the OJ although I only needed juice of half an orange. The cakes were so light, it was too crumbly to hold.... maybe I left the mix out too long before putting them into the tin and baking? Flavour was great though! I dont like cheese icing so went with normal buttercream icing instead (mixing in some cinnamon) and dusted tops with more cinnamon and a few bits of orange zest - looks fab! Just remembered I have a bag of carrots in the fridge...

heathski's picture

LOVE these cakes! I was so impressed with them and had so much topping left over that i doubled the quantities and made a large one for my mum to take to work with her, at a dr's surgery! I too added the juice of the orange! This recipe was a HUGE success!

tmccarney1's picture
5

I am not an experienced baker - but found these fool proof and very easy to make. I did follow the tip of adding the orange juice and they were beautiful, loved the frosting too, although piped it on as couldnt make it look like the ones in the picture! Lots of lovely compliments on them, will definately make them again! :)

katy44's picture
1

The icing quantity is completely inappropriate for the amount of cupcakes made, i recommend halving it or only using a 1/4 suggested. Also it turns out really runny so not good if you want a cupcake with a thick frosting.

catrose13's picture
5

second time i made them, and just as i was putting them into the oven I saw the bag of un-used carrots! Still tasted great though.

220972's picture
5

I have now made these cakes a number of times, always turned out light and moist just as any good carrot cake should be! I followed the suggestion to add some orange juice as the mixture is to thick without it. All my friends have raved, a must for all carrot cake lovers.

220972's picture
5

I have now made these cakes a number of times, always turned out light and moist just as any good carrot cake should be! I followed the suggestion to add some orange juice as the mixture is to thick without it. All my friends have raved, a must for all carrot cake lovers.

220972's picture
5

I have now made these cakes a number of times, always turned out light and moist just as any good carrot cake should be! I followed the suggestion to add some orange juice as the mixture is to thick without it. All my friends have raved, a must for all carrot cake lovers.

wendy-yummy-food's picture

I added some raisins and some coconut they were delicious

catrose13's picture
5

5 star! And cinnamon is a better spice.

Pages

Questions (3)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (2)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…