Carrot cupcakes recipe
Created by The Tesco Recipes team
Cupcakes usually means no arguments over who got the bigger slice. These gorgeous cinnamon and carrot cupcakes are topped with an irresistible cream cheese icing and desiccated coconut. Practically one of your five-a-day.
See method- Makes 10 cupcakes
- 20 mins to prepare and 50 mins to cook
- 354 calories / serving
Ingredients
For the cupcakes
- 3 medium carrots, peeled and grated
- 100g soft light brown sugar
- 80g unsalted butter, softened
- 80g Golden syrup
- 2 medium eggs
- 150g self-raising flour
- ½tsp bicarbonate of soda
- 1tsp ground cinnamon
- pinch of salt
For the icing
- 50g unsalted butter, softened
- 110g low-fat cream cheese
- 225g icing sugar
- 1tsp vanilla extract
- 25g desiccated coconut, for garnishing
Each serving contains
- Energy
- 1485kJ 354.0kcal
- Fat
- 15g
- Saturates
- 9g
- Salt
- 0.5g
- Sugars
- 40g
of the Reference intake
Carbohydrate 50.9gProtein 3.0gFibre 2.0g
Method
- Preheat the oven to 180°C.
- Line a 12 tin cupcake tray with 8-10 cupcake cases.
- Combine the butter, sugar and golden syrup in a large saucepan and melt together over a medium heat, stirring to combine. Remove from the heat, then stir in the self-raising flour, salt, bicarbonate of soda, ground cinnamon, grated carrot and eggs. Mix well until you have a smooth batter
- Spoon into the cupcake cases and bake for 20-25 minutes until risen and a cake tester comes out clean from the centre when inserted. Remove when ready and allow to cool on a wire rack.
- Meanwhile, prepare the icing by combining the butter, cream cheese, icing sugar and vanilla extract together in a large mixing bowl. Beat using an electric whisk until smooth. Transfer to a piping bag fitted with a star-shaped nozzle. Once the cupcakes are cool, pipe the icing on top in a swirl. Sprinkle the desiccated coconut on top and serve on a cake stand.
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