Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot cake is a dependable crowd-pleaser, equally at home at an Easter lunch or a birthday gathering. Baked as cupcakes, it keeps all the same flavor with far less effort — no layers to level, no crumb coat, just pipe and serve.

The frosting is just as important as the cake itself. Cold cream cheese, whipped only until smooth rather than fluffy, is what keeps it silky instead of runny.

Ingredients

Instructions

1. Heat the oven to 175°C (350°F) and line a 12-hole muffin tin with cases.
2. Whisk the flour, baking powder, soda, spices and salt in one bowl. In a second bowl, whisk the eggs, oil, sugar and vanilla until smooth.
3. Stir the wet mix into the dry, then fold in the carrots and walnuts. Divide between the cases.
4. Bake for 20–22 minutes until a skewer comes out clean. Cool completely on a wire rack.
5. For the frosting, beat the butter smooth, then add the cream cheese and beat just until combined. Sift in the icing sugar and add the vanilla; mix on low until silky. Pipe or spoon onto the cool cupcakes and top with walnuts.

Cooking tips

• Grate the carrots on the fine side of a box grater. Big shreds stay chewy.
• Cream cheese must be cold and butter must be soft — the wrong way round makes the frosting split.
• Wait until the cupcakes are completely cool. Warm cupcakes melt the frosting into a puddle.

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