This recipe is perfect for a carrot cake but sometimes you just want your own personal cupcake.
Carrot Cupcakes with Cream Cheese Buttercream
Prep time
Cook time
Total time
Author: Cathie Small Kitchen Tales
Recipe type: Cupcakes
Serves: about 12 cupcakes
Ingredients
- 1¼ cups (220g) brown sugar
- ¾ cup (185ml) vegetable oil
- 3 eggs
- 1½ cups (225g) plain (all-purpose) flour
- 1½ teaspoons baking powder
- 1 teaspoon bicarbonate of soda (baking powder)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 2½ cups grated carrot (about 5 carrots)
- ½ cup (60g) chopped walnuts
- ½ cup (80g) sultanas
Method
- Preheat oven to 180°C (350°F). Line a cupcake tin with papers
- Place the sugar and oil in the bowl of an electric mixer and beat for 2–3 minutes
- Add the eggs gradually and beat well
- Sift the flour, baking powder, bicarbonate of soda, cinnamon and ginger over the sugar mixture
- Add the carrot,
walnuts and sultanas and mix until just combined - Spoon into prepared cupcake papers and bake for 20-25 minutes or until cooked when tested with a skewer
Notes
Cream Cheese Buttercream
Ingredients
115g butter, softened
250g icing (confectioner’s) sugar, sifted
50g cream cheese
Method
Beat butter and icing sugar with a mixer until smooth, then add cream cheese
Spread onto cooled cupcakes.
Ingredients
115g butter, softened
250g icing (confectioner’s) sugar, sifted
50g cream cheese
Method
Beat butter and icing sugar with a mixer until smooth, then add cream cheese
Spread onto cooled cupcakes.
Cathie
