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.



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.