Super moist carrot cupcakes with deliciously smooth cream cheese frosting. These Carrot Cake Cupcakes are perfect for people that prefer their cake without nuts and raisins - and for everyone else too!
Preheat the oven to 170ºC (fan assisted, 190ºC non fan). Line cupcake tins with muffin cases
Mix together 100g light brown sugar, 100g caster sugar, 2 eggs, 200ml sunflower oil and ¼ tsp vanilla extract in a large jug
In another bowl, mix 200g plain flour, ¾ tsp bicarbonate of soda, ¾ tsp baking powder, 1 tsp cinnamon and ¼ tsp salt together
Add the wet ingredients to the dry ingredients and mix until combined
Add 200g grated carrot and mix
Fill each cupcake case two-thirds full. and bake for 20 mins or until a skewer comes out clean. Leave to cool on a wire rack
Once completely cool, make the frosting. Beat 50g unsalted butter until smooth
Add 135g cream cheese and 300g icing sugar and mix until completely combined and smooth
Break up any lumps that may have formed in the sugar before adding the rest of the ingredients.
Store cupcakes in the fridge for up to 5 days.
Nutritional information is given as a guide only and may vary.
Carrot Cake Cupcakes https://www.curlyscooking.co.uk/carrot-cakes-with-cream-cheese-frosting/