Carrot Cupcakes with Lemon Cream Cheese Frosting

The best part about these spiced, moist carrot cakes? There’s not one, but two layers of creamy, tangy creamy cheese frosting.

Prep:
30mins
Cook:
20mins
Serves:
16

Ingredients

Carrot Cupcakes
  1. 1 cup vegetable oil
  2. 1 1/2 tsp Queen Vanilla Bean Paste
  3. 3 eggs
  4. 215g caster sugar
  5. 2 cups finely grated carrot
  6. 1 cup self-raising flour
  7. 125g almond meal
  8. 1 tsp ground cinnamon
Cream Cheese Icing
  1. 2 1/2 cups icing sugar
  2. 250g cream cheese, at room temperature
  3. 2 1/2 tsp Queen Natural Lemon Extract
  4. 125g butter, softened

Method - Carrot Cupcakes

  1. Step 1

    Preheat oven to 180C. Grease two cupcake trays with cooking spray.

  2. Step 2

    Whisk together oil, eggs and Vanilla Bean Paste in a bowl. Add caster sugar and beat with electric mixer to combine.

  3. Step 3

    Stir in carrot, sifted flour, almond meal and cinnamon. Divide into prepared cupcake trays. Bake for 15-20 minutes or until a skewer inserted into the centres comes out clean. Set aside to cool completely.

Method - Cream Cheese Icing

  1. Step 1

    Using an electric mixer, beat cream cheese and butter until smooth. Add icing sugar and Lemon Extract, beat on low speed until combined then increase speed to medium-high for one minute until smooth.

  2. Step 2

    To assemble, slice cupcakes in half horizontally and pipe a small layer of icing on the bottoms. Top with tops of cupcakes and finish with a larger swirl of icing. Dust with additional cinnamon and serve.