Yesterday I baked something for the first time since my birthday. That’s over three weeks without any baked goodies from yours truly! I’ve been a bit too busy to create new recipes over the past few weeks, so it was so nice to finally be able to get back into the kitchen and bake my heart out yesterday. Like I’ve said before, baking has a therapeutic effect on me and I felt strangely energised after I finished these cupcakes – ready to take on the world again!
I hardly ever bake cupcakes because I’m not a huge fan of frosting – I absolutely detest buttercream (way too much butter!). All of the cream cheese frosting recipes I came across during my research still incorporated quite a bit of butter, and I wanted no butter at all (can you tell I have a thing about butter?). So I decided to see what happened if I only used cream cheese for the frosting instead of also adding butter.
The result? A delicious frosting that even I like! I was afraid it might be a bit too runny, but, while it’s not as firm as buttercream, it works perfectly as frosting for a cupcake. A very succesful experiment, if you ask me.
Now about the cupcake itself: I modified my carrot cake recipe for this recipe and the cupcakes came out absolutely lovely. The cinnamon frosting adds the finishing touch – it’s a perfect treat for this time of year.
You’ll need… (for 10-12 cupcakes)
- 110 g butter
- 110 g caster sugar
- 110 g plain flour
- 2 teaspoons baking powder
- a pinch of salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 2 medium eggs
- 150 g carrot, grated
For the frosting
- 170 g cream cheese
- 85 g icing sugar
- ½ teaspoon vanilla flavouring
- ¼ teaspoon ground cinnamon
- piping bag with a nozzle/tip of your choice
- 12 paper cases (optional)
- muffin/cupcake tin
- and an oven, of course! These cupcakes need to be baked at 180 °C (don’t forget to preheat your oven!)
So, let’s get baking!
1. Mix butter and sugar in a bowl Melt the butter in the microwave and then whisk it together with the sugar in a bowl.
2. Add flour, baking powder, salt and spices Sieve the flour baking powder, cinnamon and ginger above the bowl before stirring it in. Also add the salt and mix everything together with your whisk or a (wooden) spoon until it’s all evenly combined.
3. Add the eggs Add the two eggs to the mixture and stir them through until everything’s evenly combined and there are no lumps left.
4. Add the grated carrot Last but not least, add your grated carrot to the mixture and mix it all one last time with your spoon.
5. Divide batter over cases Prepare your cupcake tin with the paper cases and then divide the batter evenly over all of the cases. The paper cases need to be filled about 2/3 to 3/4 (fill them any more than that and the cupcakes won’t rise). Don’t be too generous with your batter, or you won’t have enough for all of the cases.
5. Bake! Next up, put your cupcake tin in the oven and bake them for 18-20 minutes or until a skewer comes out clean. Take the tin out of the oven and let the cupcakes cool (in the tin) on a wire rack.
6. Prepare the frosting Mix the cream cheese, vanilla flavouring and cinnamon together with an electric whisk and then gradually add the icing sugar to the mixture.
7. Frost the cupcakes After the cupcakes have cooled down completely, you can add the frosting. Transfer the frosting into a piping bag with a tip, and then pipe the frosting on the cupcakes whichever way you like. If you think the piping is too much of a hassle, you can just use a knife to frost the cupcakes, that works great as well!
And that’s it! Your delicious carrot cupcakes with cinnamon cream cheese frosting are done! Enjoy!