Cupcakes and Small Cakes
Ultimate Carrot Cupcakes with Silky Cream Cheese Frosting
These exquisite carrot cupcakes are the epitome of British teatime elegance, featuring a moist, spiced sponge enriched with freshly grated carrots and crunchy walnuts. Topped with a velvet-smooth cream cheese frosting and a hint of orange zest, they offer a sophisticated balance of sweetness and spice perfect for any celebration.
- Prep
- 20 min
- Cook
- 22 min
- Serves
- 12
- Level
- Medium
- Per serving
- 380 kcal
Method
Preheat your oven to 180°C (160°C fan/Gas Mark 4) and line a 12-hole muffin tin with high-quality paper cases.
In a large mixing bowl, whisk together the light muscovado sugar, sunflower oil, and eggs until the mixture is smooth and slightly thickened.
Gently fold in the finely grated carrots and half of the orange zest using a spatula to ensure even distribution without deflating the air.
Sift the self-raising flour, bicarbonate of soda, cinnamon, and ginger into the wet mixture, then fold in the chopped walnuts until just combined.
Divide the batter evenly among the cupcake cases, filling them about two-thirds full to allow for a perfect rise.
Bake in the centre of the oven for 20-22 minutes until golden brown and a skewer inserted into the middle comes out clean.
Transfer the cupcakes to a wire rack and allow them to cool completely before attempting to frost them.
For the frosting, beat the softened butter and icing sugar together until sandy, then add the cold cream cheese and remaining orange zest, whisking until silky and thick.
Pipe the frosting onto the cooled cupcakes using a star nozzle and finish with a sprinkle of extra walnuts or orange zest if desired.
Notes
Grate your carrots finely to ensure they melt into the sponge during baking for a superior texture.
Ensure the cream cheese is full-fat and cold when added to the butter to prevent the frosting from becoming runny.
Toasting the walnuts lightly in a pan before adding them to the batter enhances their nutty profile significantly.
Squeeze the excess moisture out of the grated carrots using a clean tea towel if they seem particularly watery.
