Carrot & Cream Cheese Cupcakes
These delightful carrot cupcakes are a delightful treat that perfectly blends the sweetness and zest of orange with the earthy goodness of carrots. Topped with a creamy icing and a sprinkle of orange-colored sprinkles, these cupcakes are not only delicious but also beautifully festive.
— Constant Cookbook
Ingredients
- 175g brown muscovado sugar
- 100g wholemeal self-raising flour
- 100g self-raising flour
- 1 tsp bicarbonate of soda
- 2 tsp mixed spice
- zest 1 orange
- 2 eggs
- 150ml sunflower oil
- 200g carrots , grated
- orange coloured sprinkles , to decorate
- 100g butter , softened
- 300g soft cheese
- 100g icing sugar , sifted
- 1 tsp vanilla extract
Instructions
- 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.
- 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.
Cook Time
22M
Prep Time
PT30M
Yield
Makes 12
Nutrition
- Calories: 442 calories
- Fat Content: 32 grams fat
- Saturated Fat Content: 14 grams saturated fat
- Carbohydrate Content: 38 grams carbohydrates
- Sugar Content: 26 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.7 milligram of sodium
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