Ohhh carrot cupcake – the perfect excuse to eat cream cheese frosting!
These carrot cupcakes are beautifully moist and I love the amount of cinnamon in them. It is just right. And did I mention, cream cheese frosting!
But there’s no need to worry or feel guilty about all that cream cheese frosting because the cupcakes have carrots in them. That makes them healthy right? OK, well maybe I am kidding myself, they are not healthy, but they are cupcakes, a treat, everyone is entitled to a treat every now and then.
If you are looking for a quick and easy cupcake recipe you should consider making these. The recipe calls for as little stirring as possible to avoid removing all the air from the batter and to keep the batter light. The most time consuming part of this recipe is grating the carrots, but really, that doesn’t take long and you could do it in a food processor if you really wanted to. Although it would probably take longer to clean the food processor than to grate the carrots by hand.
- 2 eggs
- ⅔ cup vegetable oil
- 1½ cups carrot, grated (about 3 carrots depending on their size)
- 1 cup plain flour, sifted
- ⅔ cup caster sugar
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 60 grams butter, softened
- 125 grams cream cheese, softened
- 2 teaspoons vanilla extract
- 1½ cups icing sugar
- Turn the oven on to 180 degrees C (fan-forced) and line a 12-cup muffin tin with cupcake liners.
- Gently hand whisk the eggs in a large bowl just long enough to combine.
- Stir the oil and grated carrot into the eggs.
- Add the dry ingredients and gently stir until just combined.
- Spoon the mixture into the prepared muffin tin. Fill each cupcake liner to about ⅔ full.
- Bake for about 15 minutes until cupcakes spring back when touched on top.
- Allow the cupcakes to cool while you make the cream cheese frosting.
- Cream the butter and cream cheese in a mixer until soft.
- Add the vanilla extract.
- Add the icing and continue mixing until all combined and light and fluffy.
- Either use a knife to spread, or a piping bag to pipe, frosting onto cooled cupcakes.
If you’re wondering about the carrot in the photo, I made it with fondant. It’s really not necessary but I thought they would be cute and they were super easy to make. There is a great tutorial here from Chilly Frosting if you want to give them a go.
So do you put much effort into decorating your cupcakes? I must admit that sometimes mine don’t last long enough for the decorations to go on but it is fun to add a little bit of visual interest to them.