Carrot Cake Cupcakes

By Ellie

12 Person

45 Minutes

403 Calories

Carrot Cake Cupcakes – Delicious spiced carrot cake cupcakes topped with smooth cream cheese buttercream. If you prefer you could substitute in the same weight of chopped walnuts or pecan nuts, or use a combination of raisins and nuts if you like both. To keep your buttercream looking pretty I recommend putting them onto a tray and freezing for two hours. This will allow the buttercream to firm up so that it holds its shape.

Ingredients

Cream Cheese Buttercream

milk
1/4 tsp. vanilla extract
250 g cream cheese
125 g icing sugar
125 g unsalted butter

Cupcakes

12 cupcake or muffin cases
water
100 g raisins
1/3 tsp. ground mixed spice
1 tsp. ground cinnamon
1/2 tsp. bicarbonate of soda
150 ml vegetable/sunflower oil
135 g brown sugar
165 g self-raising flour
150 g carrots
2 large eggs

Method

01

Preheat your oven to 180°C/160°C fan. Line muffin tins with 12 cupcake cases. Put the raisins (100g) into a small bowl or jug and cover with water. Leave to soak while you prepare the rest of the cake mixture.
02

Coarsely grate the carrot (150g). Beat together the oil (150ml) and brown sugar (135g) until combined. Beat in the egg (2 large) until combined.
03

Sift in the self-raising flour (165g), bicarbonate of soda (1/2tsp), cinnamon (1 tsp) and mixed spice (1/3 tsp). Fold the dry ingredients into the egg, oil and sugar mixture until combined.
04

Drain the water from the raisins and add the raisins and grated carrot into the cake mixture. Fold together until combined.
05

Divide the mixture between the 12 cupcake cases. Bake for 20 minutes. Check the cupcakes are cooked through by inserting a skewer into the centre. If it comes out clean they are ready, if not, pop them back into the oven for a couple more minutes.
06

Move them to a cooling rack to cool completely.
07

Cut the butter (125g) into cubes and beat (either by hand or using a mixer on a slow speed ) until soft. Sift the icing sugar (125g) and beat it into the butter until fully combined and smooth.
08

Add the cream cheese (250g) and vanilla extract (1/4 tsp) and beat until thoroughly combined and smooth.
09

Check the consistency of your buttercream. It should be firm, but soft enough to pipe. If it is too firm, then beat in a little milk (no more than a teaspoon at a time) until you have the right consistency.
10

Pipe your buttercream onto your cupcakes and serve.

Related Tags

Thanksgiving Desserts Recipes

Carrot Cake Cupcakes

3.8

( By Ellie )

01 Information

Grade medium
Serving 12 servings
Calorie 403 Kcal
Prep Time 25 Mins
Cook Time 20 Mins
Total Time 45 Mins

02 Ingredients

Cream Cheese Buttercream

milk

1/4 tsp. vanilla extract

250 g cream cheese

125 g icing sugar

125 g unsalted butter

Cupcakes

12 cupcake or muffin cases

water

100 g raisins

1/3 tsp. ground mixed spice

1 tsp. ground cinnamon

1/2 tsp. bicarbonate of soda

150 ml vegetable/sunflower oil

135 g brown sugar

165 g self-raising flour

150 g carrots

2 large eggs

03 Method

Step 1

Preheat your oven to 180°C/160°C fan. Line muffin tins with 12 cupcake cases. Put the raisins (100g) into a small bowl or jug and cover with water. Leave to soak while you prepare the rest of the cake mixture.

Step 2

Coarsely grate the carrot (150g). Beat together the oil (150ml) and brown sugar (135g) until combined. Beat in the egg (2 large) until combined.

Step 3

Sift in the self-raising flour (165g), bicarbonate of soda (1/2tsp), cinnamon (1 tsp) and mixed spice (1/3 tsp). Fold the dry ingredients into the egg, oil and sugar mixture until combined.

Step 4

Drain the water from the raisins and add the raisins and grated carrot into the cake mixture. Fold together until combined.

Step 5

Divide the mixture between the 12 cupcake cases. Bake for 20 minutes. Check the cupcakes are cooked through by inserting a skewer into the centre. If it comes out clean they are ready, if not, pop them back into the oven for a couple more minutes.

Step 6

Move them to a cooling rack to cool completely.

Step 7

Cut the butter (125g) into cubes and beat (either by hand or using a mixer on a slow speed ) until soft. Sift the icing sugar (125g) and beat it into the butter until fully combined and smooth.

Step 8

Add the cream cheese (250g) and vanilla extract (1/4 tsp) and beat until thoroughly combined and smooth.

Step 9

Check the consistency of your buttercream. It should be firm, but soft enough to pipe. If it is too firm, then beat in a little milk (no more than a teaspoon at a time) until you have the right consistency.

Step 10

Pipe your buttercream onto your cupcakes and serve.

04 Author