The best ever carrot cupcakes
If you like carrot cake then you'll love this carrot cake cupcake recipe. They give you a much better ratio of cake to fluffy cream cheese frosting.
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Servings: 36
Calories: 152kcal
Ingredients
Cupcakes
- 1 cup raw sugar
- 1 cup olive oil
- 3 free-range eggs
- 1 ⅓ cups plain wholemeal flour
- 1 ⅓ teaspoon bicarbonate of soda
- 1 ⅓ teaspoon baking powder
- 1 ⅓ teaspoon cinnamon
- ½ teaspoon salt
- 2 cups of grated carrot or any combination of coconut mango, mashed banana or pineapple to equal the two cups (I used 1 banana and the rest carrot)
- ½ cup chopped walnuts
Icing
- 120 g 4oz cream cheese
- 240 g 8oz icing (confectioners) sugar
- 1 tablespoon butter
- 1 teaspoon vanilla extract
Instructions
- Pre-heat the oven to 160C fan-forced (350F) and line three 12-hole mini muffin tins with liners.
- In a large bowl, whisk together the sugar and oil.
- Add the eggs one-at-a-time and whisk them through.
- Stir in the sifted dry ingredients.
- Fold through the grated carrot and walnuts.
- Divide the batter between the cupcake liners.
- Bake for 20-30 minutes or until a cake tester inserted in the middle of the cupcakes comes out clean.
- Transfer to a wire rack to cool.
- To make the icing, beat the butter and cream cheese until soft then add the icing sugar and vanilla and beat until light and fluffy (beat in colour if using).
- If the icing is too thick, add a little water and if too thin, add a little extra icing sugar.
- Pipe the icing onto the cooled cupcakes.
Nutrition
Calories: 152kcal | Carbohydrates: 17g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 18mg | Sodium: 112mg | Potassium: 46mg | Fiber: 0.5g | Sugar: 13g | Vitamin A: 1263IU | Vitamin C: 0.4mg | Calcium: 20mg | Iron: 0.3mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
