Carrot Cake Cupcakes

Name: Carrot Cake Cupcakes
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 18 serving(s)
Ingredients: 225 mL (8fl oz) sunflower oil, plus extra to grease; 225 g (8oz) light brown muscovado sugar; 4 medium eggs; 225 g (8oz) self-raising flour; 1 tsp. bicarbonate of soda; 1 1/2 tsp. each mixed spice, ground cinnamon and ground ginger; 150 g 5oz) sultanas; 200 g (7oz) carrots, coarsely grated; 50-75g (2-3oz) walnuts or pecans, roughly chopped; 250 g (9oz) unsalted butter, very soft; 1 tsp. vanilla extract; 400 g (14oz) full-fat cream cheese, at room temperature; 300 g (11oz) icing sugar; 6 malteaser bunnies; Carrot decorations, optional

You need to try our gorgeous carrot cake cupcakes, topped with cream cheese frosting and Malteser bunnies - delicious!

By Ailsa BurtPublished: 07 March 2019

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easter cupcake recipes carrot cake cupcakes

We've turned a traditional carrot cake recipe into cupcakes! All of the flavours you love in a carrot cake, mixed spice, sultans and walnuts, cream cheese icing, in individual portions. These cupcakes have also been given an Easter twist with Malteser bunnies in the top.

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Yields:

18 serving(s)

Prep Time:

25 mins

Cook Time:

25 mins

Total Time:

50 mins

Cal/Serv:

517

Ingredients

225 ml
(8fl oz) sunflower oil, plus extra to grease
225 g
(8oz) light brown muscovado sugar
4
medium eggs
225 g
(8oz) self-raising flour
1 tsp.
bicarbonate of soda
1 1/2 tsp.
each mixed spice, ground cinnamon and ground ginger
150 g
5oz) sultanas
200 g
(7oz) carrots, coarsely grated
50-75g (2-3oz) walnuts or pecans, roughly chopped

To decorate

250 g
(9oz) unsalted butter, very soft
1 tsp.
vanilla extract
400 g
(14oz) full-fat cream cheese, at room temperature
300 g
(11oz) icing sugar
6
malteaser bunnies
Carrot decorations, optional

Directions

1. Step 1Preheat oven to 170°C (150°C fan) mark 3. Line 2 cupcake trays with 18 paper muffin cases. Put the oil, sugar and eggs into a large bowl and whisk together until smooth.
2. Step 2Add the flour, soda and spices to the bowl and mix to combine. Stir in the sultanas, carrots and nuts. Scrape mixture into the prepared tin, level and bake for 20-25minor until a skewer inserted into the centre comes out clean. Leave to cool for 5min in the trays, then remove and leave to cool completely on a wire rack.
3. Step 3To make the icing, in a large bowl beat the butter and vanilla until completely smooth, then add the room-temperature cream cheese and mix to combine. Sift over the icing sugar and mix (carefully at first, as otherwise there will be clouds of icing sugar) until smooth and fluffy.
4. Step 4Fill a piping bag with the icing, and pipe onto the cupcakes. Cut the malteser bunny in half and use the top half to stick on top of a cupcake. Alternate between carrot decorations or malteser bunnies. You can crumble up the lower half of the bunnies and sprinkle over the top of the icing too, if you like.