It can be stressful baking with many recipes that have complicated instructions, but this carrot cupcake recipe is incredibly simple so you can make a fuss-free treat.
These perfectly moist cupcakes are filled with natural sweetness due to being made with grated carrots and topped with a cream cheese frosting to make them taste incredible.
This recipe comes from Mary Berry’s ‘Quick Cooking’ cookbook where she states they can be made in no time at all.
Mary Berry wrote: “With all the flavour of a traditional full-sized carrot cake, these cupcakes are much quicker to bake and have delicious cinnamon icing.”
It only takes 10 minutes to prepare these cupcakes before they cook in the oven for roughly 20 minutes, meaning they can be made from scratch in only 30 minutes.
Method
Preheat the oven to 180C (160 Fan or Gas 4) and line the cupcake tin with the cupcake cases.
Crack the eggs into a large mixing bowl and beat with an electric mixer on full speed until the eggs triple in volume.
Add the sunflower oil to the fluffed-up eggs and whisk for a few seconds until fully combined.
Carefully fold in the flour, sugar, baking soda and cinnamon into the mixture and then add in the grated carrots.
Divide the mixture evenly between the cupcake cases and then bake in the oven for 20 to 25 minutes until the cupcakes are well risen.
Remove the cupcake tin from the oven and leave the cupcakes to cool on a wire rack while you make the icing.
To make the icing: Whisk the butter and cream cheese together until you have a smooth mixture, then add half the icing sugar and mix again.
Add the remaining icing sugar and cinnamon and mix until it is light and fluffy. Spoon the icing into a bag and pipe a swirl of icing on top of each cupcake.
Your tasty carrot cupcakes will now be ready to serve.
