Extremely soft and flavourful carrot cupcakes topped with cream cheese icing. Perfect treats to share with friends and family.
Ingredients
180g plain flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
3 tsp mixed spice
110g dark brown sugar
120ml olive oil
90g plain yoghurt
1 tsp vanilla extract
200g grated carrots
- Cream Cheese Icing
120g cream cheese
30g butter
200g icing sugar
Directions
Preheat the oven to 180°C and line a cupcake tray with cupcake liners.
Whisk flour, baking powder, baking soda, cinnamon, sugar, salt and mixed spice together in a bowl.
In another bowl, whisk together oil, eggs, yoghurt and vanilla extract with an electric mix until well combined. Then, mix in the grated carrots.
Pour the dry ingredients into the wet mixture and whisk until fully combined.
Spoon the batter into the lined cupcake tins until ¾ of the way full and bake for 20 minutes or until a skewer comes out clean.
Meanwhile, make the cream cheese icing by beating together butter, cream cheese and sifted icing sugar in a bowl with a wooden spoon. Once combined, use an electric whisk and beat until lighter in colour. Cover and place in the fridge while the cupcakes bake and cool.
Once the cupcakes have cooled, place icing into a piping bag and pipe on the icing and enjoy!