Mini Carrot Cakes with Buttercream Frosting Recipe

Name: Mini Carrot Cakes with Buttercream Frosting
Total time: 90 min
Yield: 6
Ingredients: 200 g Self-raising flour; 1 tsp Baking powder; 1 tsp Ground cinnamon; 0.5 tsp Mixed spice; 175 g Light brown sugar; 140 ml Sunflower oil; 2 Large eggs, beaten; 200 g Grated carrots; 50 g Chopped walnuts; 150 g Unsalted butter, softened; 300 g Icing sugar; 1.5 tbsp Milk; 0.5 tsp Vanilla extract; 100 g Mini eggs

Delight in the taste of spring with these mouth-watering carrot cake cupcakes, crowned with luscious buttercream and adorned with colourful mini eggs. An enchanting treat for a spring celebration.

medium

01:30

METHOD

Step 1.
Preheat your oven to 180°C. Line a cupcake tray with paper liners.
Step 2.
In a mixing bowl, combine 200g of self-raising flour, 1 tsp of baking powder, 1 tsp of ground cinnamon, and 1/2 tsp of mixed spice for a fragrant base.
Step 3.
Stir in 175g of light brown sugar, ensuring there are no lumps for a smooth consistency.
Step 4.
Add 140ml of sunflower oil and 2 large, beaten eggs to the dry ingredients, mixing until just combined for a moist batter.
Step 5.
Fold in 200g of grated carrots and 50g of chopped walnuts, distributing them evenly for texture and flavour.
Step 6.
Divide the batter equally among the cupcake liners and bake for 20-22 minutes until golden and a toothpick comes out clean. Allow to cool.
Step 7.
For the buttercream, whisk 150g of unsalted butter, softened, with 300g of icing sugar, adding 1-2 tbsp of milk until light and fluffy. Add a splash of vanilla extract for flavour.
Step 8.
Once cupcakes are cooled, top each with the buttercream frosting, using a piping bag for a professional finish.
Step 9.
Garnish each cupcake with a handful of mini eggs, pressing them gently into the buttercream.
Step 10.
Serve immediately, or store in an airtight container for up to 3 days.