Carrot Cake Cupcakes With Cream Cheese Frosting

Rich carrot cupcakes topped with smooth cream cheese frosting, perfect for any season or festive occasion like Easter.

Baking Vegetarian Dessert Carrot Cake Cupcakes

Estimated Nutrition

Calories

540

kcal / serving

6480.2 kcal total

Carbs

58.5g

per serving

702.5 g total

Fat

31.3g

per serving

375.1 g total

Protein

per serving

72.4 g total

Cook Time

minutes

Serves

cupcakes

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

275

Caster Sugar

null

tsp

Baking Powder

null

tbsp

Cocoa Powder

null

275

Icing Sugar

null

Dairy

piece

Egg

Medium, free-range

125

Unsalted Butter

Softened

125

Cream Cheese

Full-fat

Fruits

150

Dried Fruit

Chopped

GrainsCereals

225

Spelt Flour

Can substitute with wholemeal flour

NutsSeeds

150

Nuts

Chopped

tsp

Ground Cinnamon

null

tsp

Mixed Spice

null

OilsFats

200

Sunflower Oil

null

Other

piece

Edible Decorations

Sugar-paste carrots or mini-chocolate eggs

Vegetables

300

Carrot

Grated

Method

Stir in icing sugar then whisk briefly until light before frosting the cold cupcakes.

Preheat the oven to 180°C and line a muffin tray with cases.

Beat sugar, oil, and eggs until smooth, then stir in grated carrots and optional nuts or fruit.

Mix flour, baking powder, spices, and cocoa in a separate bowl and combine with the wet mixture.

Fill muffin cases two-thirds full and bake for 25 minutes until a skewer comes out clean.

Whisk softened butter and cream cheese together until light and smooth.