This Mary Berry Carrot Cake Cupcakes recipe is a moist and perfectly spiced treat, which is made with finely grated carrots and a classic cream cheese frosting. It’s a classic, foolproof recipe, perfect for an afternoon tea or bake sale.
Mary Berry Carrot Cake Cupcakes Ingredients
For the Cupcakes:
- 2 large eggs
- 75ml (3fl oz) sunflower oil
- 150g (5oz) caster sugar
- 150g (5oz) self-raising flour
- 1 tsp ground cinnamon
- ½ tsp bicarbonate of soda
- 200g (7oz) carrots, peeled and finely grated
For the Icing:
- 75g (3oz) butter, softened
- 75g (3oz) full-fat cream cheese
- 1 tsp vanilla extract
- 350g (12oz) icing sugar, sifted
How To Make Mary Berry’s Carrot Cake Cupcakes
- Prep the oven and tin: Preheat the oven to 180°C/160°C Fan/Gas 4. Line a 12-hole muffin tin with paper cases.
- Mix the wet ingredients: In a large bowl, whisk the eggs with an electric whisk for 5 minutes or more, until they are pale, fluffy, and have tripled in volume. The mixture should leave a ribbon-like trail when the whisk is lifted.
- Combine the batter: Pour in the sunflower oil and whisk briefly to combine. Sift the flour, cinnamon, and bicarbonate of soda over the top. Gently fold in the dry ingredients with a spatula, being careful not to knock out the air. Finally, fold in the finely grated carrot until just combined.
- Bake the cupcakes: Spoon the mixture evenly into the paper cases. Bake for 20 to 25 minutes, until the tops are well-risen and spring back when lightly pressed. Let them cool completely on a wire rack.
- Make the frosting: While the cupcakes cool, make the frosting. In a bowl, beat the softened butter and cream cheese together until smooth. Gradually beat in the sifted icing sugar and the vanilla extract until the frosting is smooth, thick, and creamy.
- Frost and serve: Once the cupcakes are completely cool, pipe or spread the cream cheese frosting on top.
Recipe Tips
- How to get the lightest cupcakes? The key is to whisk the eggs for the full 5 minutes until they are very light and voluminous. This incorporates a lot of air, which is the secret to the light texture of these cupcakes.
- Can I make these ahead of time? Yes. The un-frosted cupcakes can be baked a day in advance and stored in an airtight container. The frosting can also be made ahead and stored in the fridge; just let it come to room temperature and give it a quick whip before using.
- How to get the best frosting? It is essential to use full-fat cream cheese, and both the butter and cream cheese must be at room temperature. This ensures the icing will be thick, creamy, and free of lumps.
- Can I add nuts or fruit? Absolutely. A handful of finely chopped walnuts or pecans, or some sultanas, can be gently folded into the batter at the end for extra texture and flavor.
What To Serve With Carrot Cake Cupcakes
These classic cupcakes are a perfect treat on their own.
- A cup of hot tea or coffee
- A tall glass of cold milk
How To Store Carrot Cake Cupcakes
- Refrigerate: Due to the cream cheese frosting, these cupcakes must be stored in the refrigerator. Keep them in an airtight container, and they will stay moist for up to 3-4 days. For the best flavor, let them sit at room temperature for about 20 minutes before serving.
Carrot Cake Cupcakes Nutrition Facts
- Serving Size: 1 cupcake
- Calories: 350 kcal
- Fat: 18g
- Carbohydrates: 45g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This can be caused by opening the oven door too early or by underbaking. It can also happen if you overmix the batter after adding the flour, which knocks out the air you incorporated when whipping the eggs.
Yes. You can bake the batter in a lined 1lb loaf tin at 160°C Fan for 40 to 45 minutes, or until a skewer inserted into the center comes out clean.
Finely grating the carrots (using the small side of a box grater) is crucial. It allows the carrot to melt into the batter, providing moisture and sweetness without leaving any stringy texture in the final cupcake.
Try More Recipes:
- Mary Berry Carrot and Banana Cake Recipe
- Mary Berry Carrot Cake Muffins Recipe
- Mary Berry Carrot Cake Tray Bake Recipe
Mary Berry Carrot Cake Cupcakes Recipe
Description
A classic and wonderfully moist carrot cupcake from Mary Berry, with a light and airy sponge and a rich, tangy cream cheese frosting.
Ingredients
Instructions
- Preheat oven to 180°C/160°C Fan. Line a 12-hole muffin tin with paper cases.
- In a large bowl, whisk the eggs with an electric whisk for at least 5 minutes until pale, fluffy, and tripled in volume.
- Briefly whisk in the oil.
- Sift the flour, cinnamon, and bicarbonate of soda over the top. Gently fold in, followed by the finely grated carrot.
- Divide the batter between the paper cases and bake for 20-25 minutes until risen and springy. Cool completely.
- To make the icing, beat the butter and cream cheese together until smooth. Gradually beat in the sifted icing sugar and vanilla until thick and creamy.
- Pipe or spread the frosting onto the cooled cupcakes.
Notes
- Whisking the eggs for the full 5 minutes is the most important step for a light, airy texture.
- Do not overmix the batter once the flour is added; fold gently to keep the air in.
- Let the cupcakes cool completely before frosting to prevent the icing from melting.
- Using full-fat cream cheese at room temperature is essential for the perfect frosting consistency.
