Member recipe

Carrot and Ginger Cupcakes with Vanilla Butter-cream Icing

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Cooking time

Prep: 30 minutes Cook: 30 minutes Extra time to ice once the cupcakes have cooled. 30mins.

Skill level

More effort


approx 18 cupcakes

A different take on a traditional carrot cake. Lovely moist and spongy cupcakes perfect for any occasion!

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For the Cupcakes

  • 200g Self Raising Flour
  • 1 tsp Bicarb of Soda
  • Pinch of salt
  • 2 tsp Mixed Spice
  • 1 tsp Ground Ginger
  • 125g Dark Muscavado Sugar
  • 50g Caster Sugar
  • 1 tbsp Golden Syrup
  • 1 tbsp Treacle
  • 2 Eggs Beaten
  • 150ml Sunflower Oil
  • 150ml Semi skimmed Milk
  • 2 Medium Carrots
  • 1/2 Lemon Zest
  • 1/2 Orange Zest
  • 1 tbsp Finely Chopped Crystallised Ginger

For the Vanilla Butter-cream Icing

  • 150g Softened Unsalted Butter
  • 225g Sifted Icing Sugar
  • 2 tsp Vanilla Extract
  • Milk approx 2 tbsp
  • Finely Chopped Crystallised Ginger (to top)


  1. Pre-heat oven to 180ºC/350F/Gas Mark 4. Place cupcake cases into a muffin tin.

  2. Sieve the flour, mixed spice, ground ginger, bicarbonate of soda and salt into a bowl. Add the sugar and mix well.

  3. Make a well in the centre and add the syrup, treacle, eggs, oil, milk, zest and carrot. Beat well with electric whisk until smooth.

  4. Spoon the mixture into the cupcake cases (approx 2 tbsps to each case or about 1/3 full) and bake for approx 30 minutes until well risen and no mixture is left on a skewer when inserted into the centre. Remove from oven and turn out onto a cooling rack.

  5. For the butter icing add softened butter, icing sugar, vanilla extract and 1 tbsp of milk to a bowl. Mix with electric whisk until smooth. Check consistency and add more milk if needed and beat to achieve a smooth creamy texture. Pipe onto cupcakes when they are cool. Decorate with chopped crystallised ginger sprinkled onto icing.

  6. Other ingredients can be added such as walnuts and sultanas subject to individual preference.

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