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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gem-murray
13th Jul, 2012
4.05
Cakes were nice and looked good. Topping bit runny on mine.
beebug
8th Jul, 2012
4.05
I have just made these for a picnic b'day . The recipe was very easy and straight forward . I added the juice of the orange like advised . I also found it a little odd not to be adding fruits or nuts .... but never the less , the sponge itself was really tasty . The problem I had was with the frosting - way way too runny ... I wanted to avoid more sugar so I added a spoonful of cornflour to thicken it . They turned out perfect ! Thanks for the recipe :)
allie80
3rd Jul, 2012
3.05
After the comments I added the juice of the orange to the mixture - what a disaster, it was way to sloppy. Then halved the icing ingredients, which gave a good amount for 12 large cupcakes, however as others have found, it was too runny even after the addition of extra icing sugar and putting in the freezer to set. I would make the cakes again (without the orange juice) but would find a different icing recipe.
mindymoo62
28th Jun, 2012
5.05
I have made this recipe as cup cakes and they were delicious. But I also used the same recipe to make a carrot cake for a friends birthday. I devided the mix between 2 round (7 inch??)sponge tins. Turned out fab and the cream cheese frosting was lovely to sandwich the 2 together and smother all over the cake. yum yum!! Will be making regularly.
mrshollands
28th Jun, 2012
5.05
I make A LOT of cupcakes/cakes and this is my go to recipe for carrot cake and for cream cheese frosting - the frosting in other recipes can be too sweet - these are perfect!
mrshollands
28th Jun, 2012
5.05
I make A LOT of cupcakes/cakes and this is my go to recipe for carrot cake and for cream cheese frosting - the frosting in other recipes can be too sweet - these are perfect!
jenm941
23rd Jun, 2012
Delicious!!!!!!
deanmacleod17a
20th Jun, 2012
5.05
This is a great recipe, very simple, worked out perfectly. I added the juice of the orange too, having read previous comments. The cakes were lovely and moist. I think the key to getting the frosting right is to use full fat Philadelphia and mixing the butter, icing sugar and vanilla well first, before adding the cream cheese. The recipe made 15 cakes for me. I'll definitely make them again.
alisar
18th Jun, 2012
5.05
I made the cakes without the icing, and they turned out fantastic - I didn't add the juice and the mixture wasn't at all dry and was very easy to divide exactly as per the original recipe. I wonder if people are using medium eggs instead of large as that could make it a bit dry - the recipe should be made with large eggs and then no juice should be needed.
christinacanning
7th Jun, 2012
5.05
A couple of tips on cream cheese frosting: firstly, although the butter should be room temperature make sure the cream cheese is straight from the fridge and is firm: this will help with the finished texture. Secondly, cream cheese can split really easily if beaten too much which can create the runny consistency. Make sure you beat the butter and icing sugar for a good 5 mins on high speed (if using a mixer) to make it nice and fluffy and then add the cream cheese at the end and beat until just incorporated. This should keep it firm enough to pipe. I hope this helps! :) xXx

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