Baking
Carrot Cake Cupcakes
Serves 10-12 cupcakes
Prep Time
30 minutes
Cooking TIme
20 minutes
Ingredients
For the Cupcakes
- 1 1/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cinnamon powder
- 1/2 tsp nutmeg powder
- 1/2 tsp freshly grated ginger
- 40g vegetable oil
- 2 large eggs
- 190g brown sugar
- 130g mashed banana
- 140g finely grated carrot
For the Cream Cheese Frosting
- 230g cream cheese
- 90g Kerrygold Original Irish Butter
- 1 tsp vanilla essence
- 1 grated lemon zest
- 200g icing sugar (for sweetness, adjust to your liking)
Directions
Recipe by Zorah Booley (@inthemidnightkitchen)
While the oven heats, in a bowl combine the flour, baking soda, salt, cinnamon and nutmeg powder. Whisk together and set aside.
In a separate bowl, whisk together the eggs, oil and sugar, then add in the grated ginger, mashed banana and carrots. Stir to combine, then add in the flour and stir again.
Coop the mixture into the muffin holders until 3/4 way full and bake in the oven for 20 minutes.
Once everything is smooth, add in the sifted icing sugar and stir again until smooth.
Pipe onto your cupcakes once they've cooled completely and enjoy!
For the Cupcakes
Preheat the oven to 175°C and line a muffin tin with liners.While the oven heats, in a bowl combine the flour, baking soda, salt, cinnamon and nutmeg powder. Whisk together and set aside.
In a separate bowl, whisk together the eggs, oil and sugar, then add in the grated ginger, mashed banana and carrots. Stir to combine, then add in the flour and stir again.
Coop the mixture into the muffin holders until 3/4 way full and bake in the oven for 20 minutes.
For the Cream Cheese Frosting
In the meantime, make your frosting by adding the cream cheese, butter, vanilla and zest to a stand mixer with a creaming attachment.Once everything is smooth, add in the sifted icing sugar and stir again until smooth.
Pipe onto your cupcakes once they've cooled completely and enjoy!
