Carrot Cupcakes
Cinnamon spiced carrot cupcakes topped with a smooth cream cheese buttercream are the perfect pair for your afternoon tea.
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Servings: 12 cupcakes
Calories: 392kcal
Ingredients
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
Instructions
- 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!
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Nutrition
Calories: 392kcal