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Mary Berry Carrot Cake Cupcakes

Mary Berry Carrot Cake Cupcakes That Wow at Tea Time

Delicious Mary Berry Carrot Cake Cupcakes are moist, spiced with grated carrots, and topped with cream cheese frosting—a perfect treat for afternoon tea.
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Prep Time 20 minutes
Cook Time 20 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: British
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 2 large eggs Substitute with 1/2 cup unsweetened applesauce for a vegan option.
  • 75 ml sunflower oil Can replace with vegetable oil or melted coconut oil.
  • 150 g caster sugar Brown sugar can be used for a richer flavor.
  • 150 g self-raising flour Use all-purpose flour with 1 tsp baking powder if needed.
  • 1 tsp ground cinnamon Nutmeg can work well as an alternative.
  • ½ tsp bicarbonate of soda Essential for rising.
  • 200 g finely grated carrots Be sure to grate finely for a smooth texture.
For the Icing
  • 75 g softened butter
  • 75 g full-fat cream cheese Leave it out for a simpler version.
  • 1 tsp vanilla extract
  • 350 g sifted icing sugar Adjust quantity for desired sweetness.

Equipment

  • Oven
  • Cupcake tray
  • Mixing bowls
  • Whisk
  • spatula
  • Wire Rack

Method
 

Preparation
  1. Preheat your oven to 160°C (fan) and line a cupcake tray with paper cases.
  2. In a large mixing bowl, whisk together the eggs, sunflower oil, and caster sugar until smooth and frothy.
  3. In a separate bowl, sift together the self-raising flour, ground cinnamon, and bicarbonate of soda, then add the grated carrots.
  4. Gently fold the dry ingredient mixture into the wet ingredients until just combined.
  5. Spoon the batter into the cupcake cases, filling each about two-thirds full.
  6. Bake for 15-20 minutes until golden and a skewer comes out clean.
  7. Let the cupcakes cool in the tray for about 5 minutes, then transfer them to a wire rack.
  8. Beat together the softened butter, cream cheese, and vanilla until creamy; gradually add icing sugar until smooth.
  9. Use a spatula or piping bag to frost the cooled cupcakes with the cream cheese icing.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Finely grate the carrots for smoother texture and avoid overmixing to ensure light and airy cupcakes. Store in an airtight container at room temperature for up to 3 days.

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