Carrot Cake Cupcakes
These are so good you might want to double the batch and bake extra!
Makes enough for: 12 cupcakes
Ingredients
For the cupcakes
- 2 eggs, lightly beaten
- 100 g coconut sugar
- 60 mls canola oil
- 60 mls buttermilk
- 5 mls vanilla extract
- 135 g flour
- 2.5 mls ground nutmeg
- 2.5 mls baking powder
- 2.5 mls bicarbonate of soda
- 1.25 mls fine salt
- 150 g finely grated carrots
- 30 g dried blueberries
- 25 g raw walnuts, roughly chopped
For the lemon cream cheese frosting
- 115 g good quality cream cheese
- 62 g softened butter
- 150 g icing sugar, sifted
- 1 lemon, finely grated zest and 15 mls juice
Method
For the cupcakes
- Preheat the oven to 180° Celsius
- Place the eggs, sugar, oil, buttermilk and vanilla into the bowl of a stand mixer and whisk until combined
- Place the flour, nutmeg, baking powder, bicarbonate of soda and salt into a mixing bowl
- Whisk to mix then add to the stand mixer bowl and whisk until just combined
- Add the carrots, blueberries and walnuts and fold until mixed in
- Divide the batter between a 12 hole muffin tin *
- Bake for 20 minutes then remove from the oven and leave to cool in the tin
For the lemon cream cheese frosting
- Place the cream cheese and butter into a stand mixer bowl
- Beat until pale, scraping down the sides of the bowl as necessary
- Add the icing sugar, lemon zest and juice and beat on a low speed until the frosting comes together
- Increase the speed and beat until completely smooth
- Frost your cupcakes either straight from the bowl, or in a piping bag
Notes
* I used silicone cases to line some of the holes, and sprayed the others as I don't have enough liners