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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chonette
17th Feb, 2013
I have made carrot cake mixture many time, similar to this just use yogurt as well. " i whisk 150ml of double cream until i could turn the bowl inside down and it wouldn't fall out, then i whisked in the icing. it made it a lovely consistency almost mousse like and tasted great as well, so i hope this helps someone." Shutton is right adding the double cream help with the consistency and improves the flavor.
goforitgrandma
6th Feb, 2013
These are very delicious and easy to make. They were all eaten immediately. If your icing is a little sloppy ........... just pop it in the fridge for a while to firm up.
fionaprice
31st Jan, 2013
Have made these several times as per recipe. They always turn out lovely and my 17 year old says they are the best thing he has ever tasted! Topping does need to be made with full fat soft cheese to get best results.
clairec23
29th Jan, 2013
5.05
These are so easy to make and are beautifully light. They have a lovely flavour too! I used white self raising flour and they were perfect. I didn't add any extra orange juice, just the peel and they were very moist. They best thing I've ever baked!
thehig1502
27th Jan, 2013
4.05
Thought about adding some of the orange juice to the mixture - after reading comments will do so next time. Frosting too sloppy so have added more icing sugar and put in to fridge to see if it will thicken a bit, but don't want it to be too sweet. Want the frositng to be built up and not like water icing!
laura_stevens88
26th Jan, 2013
5.05
Fab recipe! Really easy to put together... mix looks heavy, so the result is deceiving... really light, fluffy cakes, mmm. Think even the cake alone would be ideal.
alfie00
20th Jan, 2013
Lovely moist cake added the orange juice, second time I have made these and went down very well.
clairec23
17th Jan, 2013
5.05
I made these just as the recipe suggested and they were beautiful and moist - full of flavour. The best thing I've ever baked!
mandyauston7
14th Jan, 2013
4.05
Second recipe tested and this one was really good, just one issue that is the cake mixture and topping was too much for 12 good sized cases.
karenandbarry
31st Dec, 2012
can someone please tell me why my cream cheese icing always goes to runny,???? Thanks

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