Mary Berry​ Carrot Cake Cupcakes Recipe

These delicious Mary Berry Carrot Cake Cupcakes are made with finely grated carrots, soft light brown sugar, and warming spices for a tender crumb. This recipe creates a perfectly moist, beautifully spiced, and flavourful cupcake, finished with a generous swirl of classic cream cheese frosting. Ideal for parties, Easter celebrations, or bake sales, this recipe makes 12 perfect individual desserts.

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Mary Berry Carrot Cake Cupcakes Ingredients

For the Cupcakes:

• 225g self-raising flour
• 1 ½ tsp ground cinnamon
• 1 tsp baking powder
• ½ tsp ground nutmeg
• 150g soft light brown sugar
• 2 large eggs
• 150ml sunflower oil
• 150g carrots, finely grated
• 50g walnuts, finely chopped (optional)

For the Cream Cheese Frosting:

• 200g full-fat cream cheese, at room temperature
• 75g unsalted butter, softened
• 250g icing sugar, sifted
• 1 tsp vanilla extract

How To Make Mary Berry Carrot Cake Cupcakes

1. Preheat your oven and prepare the tin. Heat the oven to 180°C (160°C Fan, Gas Mark 4). Line a 12-hole muffin or cupcake tin with paper cases.
2. Combine the dry ingredients. In a large mixing bowl, sift the self-raising flour, baking powder, cinnamon, and nutmeg. Stir in the soft light brown sugar, ensuring there are no lumps.
3. Mix the wet ingredients. In a separate jug or bowl, lightly whisk the eggs and sunflower oil together.
4. Create the cupcake batter. Pour the wet mixture into the dry ingredients. Use a spatula or wooden spoon to gently fold everything together until just combined. Do not overmix.
5. Fold in the main ingredients. Gently fold the finely grated carrots and chopped walnuts (if using) into the batter until they are evenly distributed.
6. Fill the cupcake cases. Divide the batter evenly among the 12 paper cases. Fill each one no more than two-thirds full to allow room for rising.
7. Bake until golden. Bake for 20-25 minutes, or until the cupcakes are well-risen and a skewer inserted into the center of one comes out clean.
8. Cool the cupcakes completely. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. They must not be warm when frosted.
9. Prepare the frosting. In a large bowl, beat the softened butter with an electric mixer until smooth and creamy. Add the cream cheese and beat briefly until just combined. Gradually add the sifted icing sugar and vanilla, mixing on low speed until smooth.
10. Frost and decorate. Pipe or spread the frosting onto the completely cooled cupcakes. You can decorate them with a sprinkle of chopped walnuts or small sugar carrots.

Recipe Tips

• Use Room Temperature Ingredients: For the smoothest cream cheese frosting, make sure both your butter and cream cheese are at room temperature before you begin. This helps them combine effortlessly without lumps.
• Don’t Overfill Liners: To get a perfect cupcake dome that doesn’t spill over, fill your paper liners only about two-thirds of the way full. This gives them the ideal amount of space to rise.
• Cool Completely Before Frosting: This is a crucial step. Frosting warm cupcakes will cause the frosting to melt and slide right off. Patience ensures a beautiful and neat finish.
• Finely Grate the Carrots: Use the small holes on a box grater for your carrots. This ensures they bake evenly into the cupcake, providing moisture and flavour without a stringy texture.

What To Serve Carrot Cake Cupcakes

These carrot cake cupcakes are a complete dessert in themselves and are perfect for serving at parties, gatherings, or as an afternoon treat. They pair wonderfully with a simple cup of coffee, black tea, or a cold glass of milk. For celebrations, they are a standout item on any dessert table.

How To Store Carrot Cake Cupcakes Leftovers

• Refrigerate: Due to the cream cheese frosting, these cupcakes must be stored in the refrigerator. Place them in an airtight container tall enough not to squash the frosting. They will keep well for up to 4 days.
• Freeze: You can freeze the unfrosted cupcakes for longer storage. Once cooled, place them in a freezer-safe container or bag for up to 3 months. Thaw at room temperature before frosting and serving.

Mary Berry Carrot Cake Cupcakes Nutrition Facts

Serving size: 1 cupcake

• Calories: 375 kcal
• Total Fat: 21g
• Saturated Fat: 6g
• Cholesterol: 58mg
• Sodium: 220mg
• Total Carbohydrate: 44g
• Dietary Fiber: 1.2g
• Sugars: 31g
• Protein: 4g

Frequently Asked Questions

• Why did my cupcake liners peel away from the cupcakes? This can happen if there’s too much moisture. To prevent it, let the cupcakes cool completely on a wire rack (out of the tin) to allow air to circulate all around them. Storing them at room temperature in a container that isn’t fully sealed can also help.
• Can I make these ahead of time? Yes. You can bake the cupcakes a day in advance and store them in an airtight container at room temperature. It’s best to frost them on the day you plan to serve them for the freshest taste and appearance.
• How can I decorate these for Easter? For a festive Easter touch, you can top the cream cheese frosting with mini chocolate eggs to look like a nest. You can also buy or make tiny, edible sugar carrots to place on top for a classic carrot cake decoration.
• Can I use a different type of frosting? While cream cheese frosting is the classic pairing, a simple vanilla buttercream would also be delicious. If you need to store the cupcakes at room temperature for a longer period, buttercream is a more stable option than cream cheese frosting.

Try More Recipes:

• Mary Berry Carrot And Banana Cake​ Recipe
• Mary Berry​ Carrot Cake Muffins Recipe
• Mary Berry Carrot Cake Tray Bake​ Recipe