These fluffy carrot and walnut cupcakes are not only scrumptious but they'll take less than half an hour to prepare and cook - quick, easy, and delicious. This classic combination of carrot and walnut tastes great when combined in this really easy cupcake recipe, plus as it uses sunflower oil and three eggs, it’s also a wonderfully moist recipe and makes for a tasty cupcake. This recipe makes 12 cupcakes, so it’s a great one to try if you’ve got guests coming and want something for you all to enjoy with a nice cup of tea.
Ingredients
For the cupcakes:
- 3 organic eggs
- 270g caster sugar
- 180g plain flour
- 1 tsp vanilla sugar
- 3 tsps baking powder
- 1 pinch of salt
- 1 1/2 tsps ground cinnamon
- 1 tsp ground cardamom
- 2 tsp ground ginger
- 150 ml sunflower oil
- 450g grated carrots
- 100g walnuts chopped whole walnuts for decoration
Cream cheese lime frosting:
- 65g soft butter
- 300g icing sugar
- 1 teaspoon vanilla sugar
- Zest of 1 lime
- 100g cream cheese
WEIGHT CONVERTER
Method
- To make this cupcake recipe, preheat the oven to 175°C/350°F/Gas Mark 4.
- Beat the eggs and the sugar until pale and fluffy.
- Mix together the dry ingredients and fold into the egg mixture. Stir in the oil, carrots and coarsely chopped walnuts.
- Put paper cases in a muffin tin and pour in the mixture until the cases are two-thirds full. Bake in the centre of the oven for 12–15 minutes. Leave to cool.
- Make the frosting by mixing together the ingredients until creamy. Spread the frosting on top of the cupcakes and decorate each one with a whole walnut.
Top Tip for making Carrot and walnut cupcakes
The key to carrot cake success is to put lots of flavour into the mixture, like ginger
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