Carrot Cupcakes
Description
These carrot cupcakes are moist and tender with grated carrots and cream cheese frosting. These cupcakes have a perfect balance of earthy carrots and creamy frosting.
Instructions
- Preheat the oven to 180°C (350°F)/gas4. Place 18 paper cases in a bun tin. Most bun tins only have 12 holes so you may have to use 2 tins or cook your cupcakes in batches.
- In a large mixing bowl, beat together the butter and sugar until they become pale and fluffy. Use an electric whisk if you have one. If not, then use a hand whisk.
- Sift the flour and mixed spice into the bowl. Then add the eggs, orange juice and zest. Carefully whisk together until all the ingredients are completely combined.
- Stir the grated carrots and nuts (if using) into the mixing bowl. Divide the mixture equally between the 18 paper cases using a desert spoon.
- Bake for 18-20 minutes in the middle of the oven until risen and golden brown. Carefully remove from the oven gloves, and place on a cooling rack to cool completely.
- Beat together all the frosting ingredients with a wooden spoon. Spread the frosting over the cooled cakes and decorate the cupcakes with extra orange zest.
