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Mary Berry Carrot Cupcakes

Mary Berry Carrot Cupcakes - recipe card
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Moist and spiced carrot cupcakes topped with a creamy tangy cream cheese frosting, inspired by the classic British baker Mary Berry. These small-batch cupcakes are perfect for a teatime treat, offering a tender crumb and balanced sweetness.

Ingredients

Scale
  • 1/2 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1/2 cup finely grated carrots (about 1 medium carrot)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp kosher salt
  • 1/2 tsp vanilla extract
  • for the frosting:
  • 2 oz cream cheese, softened
  • 1 tbsp unsalted butter, softened
  • 1/4 cup powdered sugar
  • 1/4 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (177°C). Line a muffin tin with 4 paper liners; this ensures easy removal and uniform shape.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisking aerates the flour and distributes leaveners evenly for a consistent rise.
  3. In a separate small bowl, whisk together oil, egg, and vanilla extract until emulsified and pale, about 30 seconds. This step creates a stable base for incorporating dry ingredients.
  4. Add the grated carrots to the wet mixture and stir to combine. Make sure carrots are evenly distributed so every bite has moisture and flavor.
  5. Pour the wet mixture into the dry ingredients. Using a rubber spatula, fold gently until just combined. Do not overmix; a few streaks of flour are okay. Overmixing develops gluten, resulting in tough cupcakes.
  6. Divide the batter evenly among the 4 prepared muffin cups, filling each about 2/3 full. An ice cream scoop helps portion consistently.
  7. Bake for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs. The tops should be golden and spring back when lightly touched.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely (about 30 minutes) before frosting. Cooling completely prevents frosting from melting.
  9. While cupcakes cool, make frosting: In a medium bowl, beat cream cheese and butter together with a hand mixer on medium speed until smooth and creamy, about 1 minute. Add powdered sugar and vanilla, then beat on low until combined, then increase to medium-high and beat for 2 minutes until fluffy.
  10. Frost the cooled cupcakes generously with the cream cheese frosting. For a classic swirl, use a piping bag fitted with a star tip or simply spread with a knife. Serve at room temperature.

Notes

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes should be refrigerated in a sealed container for up to 3 days. Bring to room temperature before serving for best texture. Cupcakes can be frozen without frosting for up to 3 months; thaw in the refrigerator overnight and frost before serving.

Nutrition

Keywords: Mary Berry carrot cupcakes, carrot cupcakes, British baking, cream cheese frosting, small batch, dessert, tea time, spiced cake, moist carrot cake, homemade cupcakes, easy cupcake recipe

Find it online: https://maryberrycooks.co.uk/mary-berry-carrot-cupcakes-recipe/