Carrot & cream cheese cupcakes

Carrot & cream cheese cupcakes

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(207 ratings)

Prep: 30 mins Cook: 22 mins


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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  • 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



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

  • 2 eggs



    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



    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 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


  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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24th Nov, 2016
Made these yesterday with childminded child, dad came early so did not get to do the frosting , but the cakes where lovly
13th Nov, 2016
First time making any sort of carrot cake and these are lovely! I followed the recipe and its spot on. Delicious!
10th Oct, 2016
I just made these for my kids' lunchboxes this week but had to try one! Such delicious cakes, I'm very impressed!! Really light which surprised me as carrot cakes can be quite stodgy... Didn't have wholemeal SR flour so I used 150ml of SR plus 50g of oats instead. I added a few handfuls of sultanas, and some sunflower seeds (would've been nuts had they not been banned at school!) I also left them uniced, but they are still scrummy!! Definitely a keeper of a recipe!
8th Aug, 2016
I made these, but added a heaped teaspoon of cocoa. Absolutely delicious!
3rd Jul, 2016
Just made 48 of these for Junior School Garden Club Garden Party. Have had to put them under lock & key after sampling one as they are SO moreish!! I think I might try swapping the carrot for courgette and the orange zest for lemon next time. Instead of grating the carrots I did them on my Spiraliser - so quick and easy, then chopped them as I mixed them in.
11th Jun, 2016
I am planning on making these, but should I be using 200g of grated carrots or 200g of whole carrots and then grate them? Thanks
25th Jun, 2016
Sorry, I meant 'take it to mean'.
25th Jun, 2016
As it says the weight of the carrots first, then grated, I would take it to me the weight of the whole carrots. Otherwise it should say '200g grated carrots'.
polly.holman01's picture
6th Jun, 2016
AMAZING results every time, so light and fluffy, 100% recommendation. This recipe also does all the right measurements to make a loaf cake and the result is in no way effected! love love love this recipe!!!
crosscultural cook's picture
crosscultural cook
4th Jun, 2016
Just made these for my daughter's baby shower tonight. They are light and yummy and just the right size for these health conscious-but still want to celebrate-young mums.


28th Aug, 2014
Does this recipe mean muffin tin (as per picture) or is it actually a cup cake tin?
goodfoodteam's picture
11th Sep, 2014
Yes this recipe calls for a muffin tin.
23rd Aug, 2014
Hello, could you clarify whether "brown muscovado sugar" should be light brown muscovado or dark brown muscovado please? Many thanks!
14th Apr, 2016
I didn't have any self raising wholemeal flour so used the same amount of ordinary wholemeal flour as stated in the recipe and added 1/2tsp baking powder. These were amazing. So light. Finished with an orange juice icing to keep it healthier.
Naz Brady
1st Aug, 2015
I did not have any wholemeal self raising flour at home so I just doubled the amount of sale-raising flour. Also, I used 100ml sunflower oil instead of 150ml and 125gr caster sugar instead of 175 muscavado. I added some walnuts into the batter too. The result was divine. Although I did not make any icing, they were very delicious. I tried them with clotted cream!