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Easy Cream Cheese Frosted Carrot Pecan Cupcakes. Delicious nutty carrot cupcakes made with brown flour. Great for birthdays, kids & adults adore these | berrysweetlife.com
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Easy Cream Cheese Frosted Carrot Pecan Cupcakes
Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hr
 

These cupcakes are SO moist and nutty with a little citrus zing - topped with cream cheese frosting…Perfection.

Course: Cupcakes
Cuisine: American
Keyword: Birthday, Carrot Cake, Cupcakes, easy, Healthier
Servings: 16
Calories: 266 kcal
Author: Berry Sweet Life
Ingredients
  • FOR THE CUPCAKES:
  • 4 eggs separated
  • 3/4 cup brown sugar
  • 3 cups grated carrot
  • grated zest & juice of 1 orange
  • 1 cup pecans chopped fairly small
  • 2 tsp cinnamon
  • 1/2 tsp mixed spice
  • 1 tsp vanilla essence
  • 1 3/4 cups wholewheat or brown flour
  • 1 tsp baking powder
  • FOR THE CREAM CHEESE FROSTING:
  • 250 g cream cheese
  • 1/4 cup butter at room temperature
  • 1 cup icing sugar
  • 1/2 tsp vanilla essence
Instructions
  1. TO MAKE THE CAKE:
  2. Preheat oven to 170°C.
  3. Whisk together egg yolks and brown sugar until creamy and light in colour.
  4. Add remaining ingredients except egg whites and fold in until well combined.
  5. With an electric beater, beat egg whites until stiff, then fold them gently into the cupcake mixture with a metal spoon.
  6. Place paper cases in a cupcake pan, spoon in the mixture so the cases are 3/4 full, bake for 20 minutes.
  7. Take the cupcakes out of the cupcake pan and place them on cooling racks until the cupcakes are completely cool.
  8. TO MAKE THE CREAM CHEESE FROSTING:
  9. In a mixing bowl, use an electric beater to combine the cream cheese and butter, beat just until creamy and lump free - be careful not to over-beat or the frosting will become too soft.
  10. Mix in the vanilla essence with a metal spoon, then gradually sieve in the icing sugar 1/2 cup at a time and mix in with a metal spoon.
  11. Pipe or spread the frosting onto the cupcakes immediately and then serve straight away, or store them in the fridge until you are ready to serve them.
  12. You can also keep the frosting in a covered container in the fridge until you are ready to frost the cupcakes. The frosting is best used the same day.