Cinnamon spiced carrot cupcakes topped with a smooth cream cheese buttercream are the perfect pair for your afternoon tea. This carrot cupcake recipe is guaranteed to be a hit with your family and friends so be sure to make extra. The perfect walnut crunch in a deliciously spiced carrot cupcake with a classic cream cheese icing recipe.
Carrot Cupcakes:
- 140 g Plain Flour
- ½ tsp Baking Powder
- ½ tsp Bicarbonate of Soda
- 1 tsp Cinnamon/Darchini
- 2 Eggs/Anday
- 150 g Granulated Sugar
- 150 ml Vegetable Oil
- 100 g Carrots/Gajar grated
- 75 g Walnuts/Akhrot crushed
Cream Cheese Frosting:
- 60 g Butter softened
- 100 g Cream Cheese
- 250 g Icing Sugar
- 1 tsp Vanilla Extract
In a bowl sift the plain flour, baking powder, baking soda and cinnamon together
Add the crushed walnuts to the mixture and stir to incorporate
In another bowl whisk the eggs and sugar together until combined
Add the oil and whisk until the oil is incorporated
Add the dry ingredients and whisk until smooth
Fold in the carrots gently
Line a cupcake tray with 12 cupcake cases then fill the mixture evenly amongst the cupcake cases
Bake in the centre of a preheated oven at 160°C/325°F/gas mark 3 for 25-30 minutes
Leave to cool completely whilst the frosting is prepared
In a bowl whip the butter until pale and fluffy
Add the cream cheese and whisk until incorporated
Add the icing sugar and vanilla extract into the mixture
Whisk until smooth and creamy
Your carrot cupcakes with cream cheese frosting are ready!
Calories: 392kcal
