Carrot Cupcakes with Maple Syrup and Cheese Icing

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 I love carrot cake, so thought I’d make cupcakes instead of the usual large cake. A friend recently gave me the icing recipe, so thought it would marry well with the cupcake. 

You need:

225 sr flour, 220g light brown sugar, 2 tspn mixed spice, 125ml vegetable oil, 3 eggs, 480g grated carrots and 90g chopped pecan nuts, plus some for the top

Icing:

30g soft butter, 80g cream cheese, 2 tbspsn maple syrup and 200g icing sugar


Preheat oven 180C/ gas . Line a 12 hole muffin tin with paper cases.

Mix together the flour, sugar, eggs, spice and oil in a bowl till thoroughly mixed. Add the carrots and nuts and stir into mixture.

Spoon equally between the paper cases and bake for 30 mins. Cool on a wire rack.

Beat the butter , cream cheese and syrup together in a small bowl (using an electric hand mixer) until it’s nice and fluffy. Add the icing sugar gradually. 

Spread the icing onto the cooled cupcakes and top with a nut.




My family loved these especially the topping. It worked really well with the carrot cake. You could use walnuts instead of pecans. Will certainly make these again.

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