Carrot & cream cheese cupcakes

Carrot & cream cheese cupcakes

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(214 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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22nd Jun, 2013
wolf52's picture
9th Jun, 2013
I don't make individual muffins, but one large cake which is now my signature cake, so thank you Sarah Cook for sharing this wonderful recipe. It is baking in the oven right now for our bbq later today. Love it.
8th Jun, 2013
Just made these for a BBQ tomorrow. Had to try one and they are delicious. I didn't use the orange juice and they are so moist, the topping really helps. I can't keep away from the topping, it is gorgeous!
8th Jun, 2013
Looks yummy
3rd Jun, 2013
My husband and children loved these cakes. They remained moist for days afterwards as well, will defintely be making again.
26th May, 2013
lovely and moist, didnt need to add any orange juice. does taste a bit zesty though and maybe a little too much mixed spice. After reading reviews, i decided to use my own cream cheese frosting recipe: 30g butter, 80g cream cheese and 240g icing sugar. the icing is lovely and sweet which goes well with the cake as i didnt think it was very sweet at all.
4th May, 2013
Hi, I made these muffins and they were delicious and very easy to do. I did alter the recipe slightly though, only using half the amount of oil in the mixture(not a big fan of loads of oil). They came out perfect and still very moist. And as i mentioned delicious. I did follow the advice from an earlier comment and added the juice of the orange as well, I do think that improved the recipe. ( thanks for that tip). Will definitely do these again.
8th Apr, 2013
made half of this topping for a different carrot cake and was good except i added more icing sugar to make it the right consistency and added a tsp of orange juice. also i didn't cream the butter properly so ended up with lumps so i sieved it- and was perfect!
8th Apr, 2013
My best friend baked these for me after the birth of my second daughter, as a gift. They are absolutely gorgeous. I've managed to find time to bake them for visitors and they always deliver in the wow factor. Amazing frosting too, the best recipe I've found. Carrot cake lovers, make them, you will not be disappointed!
3rd Apr, 2013
I made this and hadn't any wholemeal sr flour so just used sr flour, they tasted good. I made my own version of the icing , 150g cream cheese, zest of an orange and 50g icing sugar - don't mix icing too much.


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