Carrot & cream cheese cupcakes

Carrot & cream cheese cupcakes

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(209 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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Loreleiyjscott
22nd Mar, 2015
Absolutely gorgeous cakes. Foolproof recipe to follow, will not disappoint:)
deborah66
14th Jan, 2015
Did you use cup cake or muffin cases ?
cazzface
26th Dec, 2014
5.05
This is by far the best cupcake recipe I have ever used, the cakes came out perfectly soft, light and fluffy with a lovely flavour. The only change I made was to add some lemon juice and zest to the icing because I love cream cheese icing to have a bit of a zing to it. I weighed the carrots before grating and found the amount was spot on.
TummyWin
11th Nov, 2014
5.05
Just made these and they are delicious! I used olive oil (100ml) instead of sunflower oil to try and make them a little healthier - they do have a slight taste of olive oil but still taste great. I also didn't have enough carrots so added half a courgette into it and used all white self-raising flour (as I didn't have any wholemeal flour in the cupboard). Great recipe, will definitely make again.
juliemcdulie
10th Nov, 2014
Made these which were lovely tasting and light but broke up a lot whilst trying to get them out of silicone moulds... They also seemed a little 'wet' so not sure what went wrong for me
FionaCaspersz
16th Apr, 2015
Leave the cakes in the paper cases; apart from the photo there is no need to remove them before frosting and serving. Perhaps your eggs were slightly larger than those used in the recipe, your carrots may have been more juicy or your oven a degree or two cooler. In future you may wish to add a little more flour to the mix or leave the cakes in the oven for a few minutes more.
kavita-peters
16th Oct, 2014
Hi..how can this be made gluten free please?
FionaCaspersz
16th Apr, 2015
Use gluten free flour, eg spelt. That performs in exactly the same way as wheat flour, even for bread making. I use it a lot and have not had any disasters !
millymollymandy01
11th Jun, 2016
You should not use spelt if you are a coeliac. Spelt is a type of wheat and contains gluten.
katejmac
27th Jan, 2016
I know this was a long time ago but I would like to point out that spelt flour is NOT gluten free and I would expect someone from the BBC website to know that I really hope Fiona didn't get ill from using it!

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