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Carrot & cream cheese cupcakes

Carrot cake cupcakes

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A star rating of 4.7 out of 5.299 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 12

This crowd-pleasing recipe turns an afternoon tea classic into dainty cupcakes. Top these mini carrot cakes with a generous layer of cream cheese frosting then enjoy with a cuppa.

  • Freezable (un-iced)
Nutrition: per serving
HighlightNutrientUnit
kcal442
fat32g
saturates14g
carbs38g
sugars26g
fibre2g
protein4g
low insalt0.7g
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Ingredients

  • 175g light muscovado sugar
  • 100g wholemeal self-raising flour
  • 100g self-raising flour
  • 1 tsp bicarbonate of soda
  • 2 tsp mixed spice
  • 1 orange, zested
  • 2 eggs
  • 150ml sunflower oil
  • 200g carrots, grated
  • orange coloured sprinkles, to decorate

For the icing

  • 100g butter, softened
  • 300g soft cheese
  • 100g icing sugar, sifted
  • 1 tsp vanilla extract

Method

  • STEP 1

    Heat the 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.

  • STEP 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 decorate with the sprinkles.

Recipe from Good Food magazine, May 2010

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A star rating of 4.7 out of 5.299 ratings
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