Carrot Cupcakes with Cream Cheese Icing Recipe
These light, moist carrot and pineapple cupcakes are topped with a creamy cream cheese icing.
We store the iced cupcakes in the refrigerator but allow them to stand at room temperature for a few minutes before serving.
You will need 1/4 cup canned crushed pineapple for this recipe. Remaining pineapple can be frozen for later use if desired.
Makes 10 cupcakes.
100g (2/3 cup) plain flour
130g (1/2 cup plus 1 tablespoon) caster sugar
3/4 teaspoon bicarbonate of soda
1/2 teaspoon ground cinnamon
40g (1/3 cup) roughly chopped pecan nuts
84ml (1/3 cup) oil (we use peanut oil, but any mild-flavoured oil could be used)
1 large egg (we use eggs with a minimum weight of 59g)
1/4 teaspoon vanilla extract
80g (1/2 cup, firmly packed) grated carrot
62g (1/4 cup) well-drained crushed pineapple
Cream Cheese Icing
60g cream cheese, softened
30g butter, softened
140g (1 cup) icing sugar
1 teaspoon lemon juice
Preheat oven to 180 degrees Celsius (160 degrees Celsius fan-forced).
Line a muffin pan (1/3 cup capacity holes) with ten cases that measure 5cm across the base.
Stir flour, caster sugar, bicarbonate of soda, cinnamon and pecans together in a large bowl until well combined.
In a small bowl, stir oil, egg, vanilla, carrot and pineapple together until well combined.
Add carrot mixture to dry ingredients.
Stir ingredients together until just combined.
Divide mixture evenly between the ten cases.
Bake for about 20-24 minutes, or until a thin-bladed knife or wooden skewer inserted into the centre of a cupcake comes out without any batter attached.
Remove pan from oven and allow cupcakes to cool in pan for about five minutes.
Remove cupcakes from pan and place them on a wire rack to cool completely.
Make icing and spread over cooled cupcakes.
Store cupcakes in an airtight container in the refrigerator or freezer.
Cream Cheese Icing
Using electric hand-held beaters, beat cream cheese and butter together in a medium bowl until smooth and creamy. Add the lemon juice and sift in half the icing sugar. Beat until combined. Sift in remaining icing sugar, and beat until icing is smooth. © www.exclusivelyfood.com.au
15 Comments:
You guys do a great job with pictures, instuctions and tips for baking novices, can't wait to give these a go - love cream cheese icing!
I have already made 2 batches, they are to die for.
Thanks again for a great recipe.
Hiya,
Is this the same recipe as teh carrot cake recipe you guys have..
That recipe is to die for
Hi Brett,
This recipe is based on our carrot cake recipe. When developing the cupcake version, we
1) Reduced the quantity of batter so that the recipe produced 10 cupcakes instead of 20
2) Reduced the proportion of sugar
3) Increased the proportion of bicarbonate of soda
4) Altered the cream cheese frosting recipe
5) Increased the ratio of frosting to cake
Great recipe,made it yesterday.Thanks heaps for it.
These are sooo yummy! I made them for my work mates and they all said they are the best cakes they have ever tasted! I will try the larg carrot cake next.
Thanks heaps, love your site.
YUM!!!Stuck to recipe exept made double batch (big family)mmmmmmm
They're all gone! I only made them yesterday! Now I've been asked to make them without pineapple (cause DS "doesn't like it"), but I need to leave the nuts out so my 1yo can eat some too... any ideas on how to do it without pineapple?
These look great! But Im in a bit of a muffin frenzy at the moment and im thinking about making them as muffins... giant ones in one of those muffin pans that only makes six at a time (200ml capacity holes). Im thinking about increasing the temperature to 200C and the baking time to 25 mins minimum, any advice on that?
I had a carrot cake craving, so I made these today. They were fabulous. Thank you for the recipe.
I made a batch of these and thought they were divine! So eager to make more, I hurriedly prepared the ingredients again, but forgot to add the oil. I thought I would produce a failure, but to my complete surprise and delight they resulted in a slighter heavier, "breadier" texture but still absolutely delicious. Either way they are the tops!!
Hi Purplecrazymum,
You could try replacing the pineapple with 62g of grated Granny Smith apple. We haven't tested this substitution, so if you try it, please let us know how the cupcakes turn out.
Hi J-ster,
The only concern we have is that the muffins might overbrown at 200 degrees Celsius, so we recommend that you keep an eye on them and reduce the temperature if necessary.
thank you... these were awesome!
I wanted to make vegan cupcakes for my vegan friend so substituted 1/4 cup applesauce for the egg and they were delicious!
(of course i couldn't use cream cheese icing either so just made a basic pineapple icing with some of the crushed pineapple juice and icing sugar)
These cupcakes are AWESOME! I left out the nuts and added white chocolate chips - naughty, but nice!!!
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