Carrot & cream cheese cupcakes

Carrot & cream cheese cupcakes

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(213 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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maggiebleksley
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
polly.holman01
6th Jun, 2016
5.05
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.
mousepot
20th Mar, 2016
Brilliant recipe ... foolproof!
jaynepearson
14th Feb, 2016
These are lovely - perfect for taking out on a long walk. I preferred not to ice mine, as they had to survive in our backpacks, so I sprinkled some chopped walnuts and demerara sugar on the top before I baked them - delicious crunchy topping. Yum yum. I also only put in 125g sugar and they were certainly sweet enough, as the carrot adds so much sweetness too.
Yummyscrummy1
14th Dec, 2015
5.05
Absolutely love these, so easy and delicious. Mine took about 25 / 26 minutes in the oven until a skewer came out clean though. My icing was a little runny but I refrigerated it again for an hour after I'd made it and before icing the cakes and it was slightly better although I found I couldn't pipe it as the butter went a bit lumpy. I have made the icing successfully before so not sure what went wrong - I think perhaps Philadelphia worked better than own brand, even though I used the full fat version.
emmadavis79
3rd Oct, 2015
Gorgeous cakes! This recipe was a great success and the cakes didn't last long!
amy1245's picture
amy1245
23rd Sep, 2015
5.05
Made these tonight for a Macmillan coffee morning at work tomorrow. They were absolutely gorgeous, really moist and soft. Added some lemon juice to the cream cheese mix which really worked!
Soosberry
14th Sep, 2015
5.05
This has become my go to bake for almost any occasion because everyone loves them... I struggled with the cream cheese frosting and now follow a different recipe which is perfect - http://kerrycooks.com/foolproof-thick-cream-cheese-frosting-recipe/
Table_for_Ting
20th Aug, 2015
This recipe is easy to make and delicious! I made some slight changes to the recipe - reduced the sugar and also added in buttermilk and the cupcakes turned out moist and fluffy. I've also added walnuts and raisins into the cupcakes. Here is the revised recipe http://tableforting.com/2015/08/20/carrot-muffins/

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