These cupcakes are very simple to make and very moist and yummy :) This recipe is adapted from Sweetopia's carrot cake cupcakes recipe.
Carrot Cupcakes Makes approximately 24 medium size cupcakes. Ingredients:
240 grams all purpose flour
400 grams sugar
320 ml rice brand oil {or any vegetable oil}
3 large eggs
2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 teaspoon vanilla extract
2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
50 grams raisins
600 grams shredded or grated carrots {depends on what texture you would like your cupcakes}
Instructions:
Preheat oven to 180 degrees.
Sift together flour, baking soda, salt, cinnamon & nutmeg in a bowl (all the dry ingredients).
Beat the oil, sugar and vanilla extract together. Then add the eggs one by one and ensure to mix them well after each one.
Add the dry ingredients little by little into the mixture. Then lastly add the carrots and raisins to the batter and mix until they are all combined together.
Spoon the batter into the cupcake cases (we usually only fill 3/4 of the case).
Bake at 180 degrees for approximately 20 mins. Note: each oven is different, so i would recommend getting to know your oven and adjust accordingly. You will know the cupcakes are done when you test with a skewer and it comes out clean.
Let it cool in a cooling rack & ice them with cream cheese icing (recipe below).
Cream Cheese Icing
Ingredients:
100gr unsalted butter
200gr cream cheese {room temperature}
500gr icing sugar {sifted}
Vanilla bean paste {optional}
Lemon juice {optional}
Instructions:
Heat the butter in the microwave for 10-15 seconds until its incredibly soft (note: ensure that the butter is not completely melted, it should still have some of it’s structure).
Whisk the butter thoroughly (note: they might be quite lumpy at first as there are still some bits of un-melted butter), whisk vigorously until there’s only smooth, liquid butter.
Next, add your cream cheese into the butter mixture and whisk the two together until completely mixed (note: make sure that your cream cheese is not from the fridge, they need to be soft or at least at a room temprature).
Then add the sifted icing sugar one scoop at a time (note: approximately 150gr each scoop).
Use a wooden spoon to gently fold the icing sugar into the mixture slowly (note: you want to keep the frosting thick, so dont overbeat it, if you overbeat it by stirring it too many times, the frosting will slacken and be more runny, so just barely beat in each lot of icing sugar before adding the next scoop).
After you finish adding the icing sugar the frosting will be quite thick (if your frosting isn’t quite so thick, you can add some more icing sugar and then pop it into the fridge to cool before piping or using to decorate).
Lastly add a little bit of vanilla bean paste & lemon juice (this part is optional), set aside & refrigerate for 10mins before using it.