Easter Carrot Cupcakes
Delightful and moist cupcakes bursting with flavor, perfect for celebrating Easter with a festive touch.
Ingredients
Cupcake Ingredients
- 125 ml sunflower oil Good quality, to keep cupcakes moist.
- 2 medium free-range eggs, beaten Provide structure.
- 100 g light soft brown sugar
- 2 tbsp golden syrup
- 175 g self-rising flour, sifted Ensures light texture.
- 1 tsp baking powder For fluffiness.
- ½ tsp mixed spice Adjust to taste.
- 150 g carrots, peeled and grated Plus a few strips for decorating.
- ½ orange zest of Adds freshness.
- 50 g walnuts, chopped Can substitute with pecans.
Frosting Ingredients
- 200 g cream cheese
- 80 g unsalted butter, softened
- 80 g icing sugar
- 45 g Mini Eggs For decoration.
Instructions
Preparation
- Preheat the oven to 180°C (160°C fan / gas mark 4) and line a 12-cup muffin tin with paper cases.
- In a large bowl, combine the flour, sugar, grated carrot, orange zest, half of the walnuts, mixed spice, and baking powder.
- In another bowl, lightly beat the golden syrup, sunflower oil, and eggs together.
- Pour the wet mixture into the dry ingredients and stir until well combined.
- Divide the batter evenly among the cupcake cases and bake for 25 minutes.
Decorating
- Let the cupcakes cool completely before decorating.
- For the frosting, whisk the butter and icing sugar until soft and smooth.
- Add the cream cheese and whisk until fully combined.
- Transfer the frosting to a piping bag with a star nozzle and pipe onto the cooled cupcakes.
- Finish with the remaining walnuts, extra carrot strips, and mini eggs.
Notes
To keep cupcakes fresh, store in an airtight container at room temperature for up to three days. For longer storage, refrigerate or freeze without frosting.