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Carrot Cake Cupcakes Recipe

Looking for an easy Carrot cake cupcakes recipe? Learn how to make Carrot cake cupcakes using healthy ingredients.


Submitted by cowtipping

Makes 14 servings



A variation of the classic carrot cake.

Recipe Ingredients for Carrot cake cupcakes

150 grams Sunflower, Linoleic, (Hydrogenated) Oil
126 grams Egg, Whole
200 grams Flour
175 grams Sugars, Granulated
2 carrot (7-1/2") Carrots
1 large (3-1/16" dia) Oranges
1 tsp Vanilla Extract
3 oz Butter
6 oz Powdered Sugar

Recipe Directions for Carrot cake cupcakes

  1. Preheat the oven to 180C, gas mark 4. Place 12 paper muffin cases in a deep bun or muffin tin.

  2. Put the eggs, sugar and oil in a large bowl and beat with an electric whisk for 2-3 minutes until light and fluffy.

  3. Using a metal spoon, gently fold in the flour, spice, grated carrot, vanilla extract and half the orange zest, until thoroughly combined.

  4. Divide the mixture between the muffin cases then place in the oven for 20-25 minutes until well risen and golden brown. Remove from the oven and place on a cooling rack.

  5. For the icing, mix together the butter, icing sugar and the juice from the orange.

Categories

Snacks

Nutrition Facts
Serving Size 88.5g
Amount Per Serving
Calories
308
Calories from Fat
151
% Daily Value*
Total Fat
16.8g
26%
Saturated Fat
4.8g
24%
Trans Fat
0.0g
Cholesterol
51mg
17%
Sodium
19mg
1%
Potassium
70mg
2%
Total Carbohydrates
37.5g
12%
Dietary Fiber
0.9g
4%
Sugars
26.1g
Protein
2.7g
Vitamin A 39% Vitamin C 13%
Calcium 1% Iron 1%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
F
  Good points
  • Very low in sodium
  • High in vitamin A
  •   Bad points
  • Very high in sugar
  • Contains alcohol
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