Savoury carrot cupcakes recipe
Make the most of vibrant carrots with this simple veg-patch bake. A savoury take on classic carrot cake with the help of a silky cream cheese, you won't regret making these easy snacks.
See method- Makes 12
- 15 mins to prepare and 20 mins to cook and 5 mins to cool
- 188 calories / serving
- Freezable
- Vegetarian
- Healthy
Ingredients
- 250g plain flour
- 2 tsp baking powder
- 100g reduced-fat salad cheese, crumbled
- 250g (about 3) carrots, scrubbed and grated
- 3 spring onions, sliced
- 3 large eggs
- 150g low-fat natural yogurt
- 3 tbsp sunflower oil
For the topping
- 1 tsp caster sugar
- 1 tsp white wine vinegar
- 1 medium carrot (about 80g), scrubbed and peeled into 5cm ribbons
- 180g reduced-fat cream cheese
- 50g low-fat natural yogurt
- ½ tsp Marmite or yeast extract
- 5g fresh chives, snipped (optional)
Each serving contains
- Energy
- 790kJ 188.0kcal
- Fat
- 8g
- Saturates
- 3g
- Salt
- 0.5g
- Sugars
- 5g
of the Reference intake
Carbohydrate 21.2gProtein 8.1gFibre 2.0g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Line a 12-hole muffin tin with paper cases.
- Mix the flour and baking powder in a large bowl. Stir in the salad cheese, grated carrot and spring onions. In a separate bowl, beat the eggs with the yogurt and oil until combined; pour into the bowl with the dry ingredients. Gently mix.
- Divide between the paper cases, then bake for 20 mins until risen and springy to the touch. Allow the cakes to cool for 5 mins, then place on a wire rack to cool completely.
- Meanwhile, mix the sugar and vinegar in a bowl and add the carrot ribbons. Set aside for 15 mins.
- Mix the cream cheese, yogurt and Marmite to make a spreadable mixture. Spoon over the muffins and top with the pickled carrot ribbons and chives, if using.
- Tip: Make the undecorated cupcakes a day ahead. Keep assembled cupcakes for up to 2 days in an airtight container
- See more Carrot cake recipes
Freezing and defrosting guidelines
Freeze undecorated cupcakes. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
