Carrot Cake Cupcakes!
Light & Moist carrot cake cupcakes with cream cheese frosting, and chopped walnuts!
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Servings: 12 Cupcakes
Ingredients
Cupcakes
- 125 ml sunflower oil
- 2 medium eggs (or large)
- 175 g grated carrots
- 125 g light brown sugar
- 175 g self raising flour
- 1.5 tsps mixed spice
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1 tsp bicarbonate of soda
Cream Cheese Frosting
- 150 g unsalted butter (room temp)
- 150 g icing sugar
- 300 g full fat cream cheese (cold)
- 1 tsp vanilla extract
Decoration
- chopped walnuts
- carrot decorations
Instructions
Cupcakes
- Heat oven to 180ºc/160ºc fan, and line a muffin tray with 12 cupcake/muffin cases, or use 12 cupcake cases on a flat tray!
- Grate your carrots (peel first and chop the ends off), and leave to the side. You need 175g of grated carrot to be the weight at the end.
- Whisk together the sunflower oil and eggs.
- Add in the grated carrots and sugar, and mix again.
- Add in the flour, mixed spice, ground ginger, and cinnamon, and bicarbonate of soda!
- Try not to over mix it - I use a large glass bowl with a spatula.
- Split the mixture between the 12 cupcake cases, and bake in the oven for 20-22 minutes!
Cream Cheese Frosting
- Beat your butter on its own for a few minutes to loosen it.
- Add in the icing sugar, and beat again - I beat this for about 5 minutes, to make it really smooth.
- Make sure your cream cheese doesn't have any excess water - I find it best to add it to a bowl first just to make sure.
- Add in the cream cheese, and vanilla and beat. At first, it may look a little weird, but just keep on beating. I end up beating it for a few minutes - it can go through a lumpy stage first, but eventually, the lumps beat out and it's smooth and thick!
- Once beaten - it should be lovely and thick.
Decoration
- Get your favourite piping tip - I use a 2D closed star piping tip!
- Pipe the frosting onto the cupcakes.
- Sprinkle over some chopped walnuts, and a carrot decoration!
Notes
- These cupcakes will last for 3 days, in the fridge.
- You can add 100g of walnuts or raisins to the cupcake mix.
- I use a 2D closed star piping tip to decorate!
- The original recipe was:
- 125g light brown sugar, 175g self raising flour, 1 1/2 tsp mixed spice, 1/2 tsp ground ginger, 1 tsp bicarbonate of soda, 1 large egg, 115ml sunflower oOil, 175g grated carrots
- 150g unsalted Butter, room temperature, 300g icing sugar