Easy Cream Cheese Frosted Carrot Pecan Cupcakes Recipe

Name: Easy Cream Cheese Frosted Carrot Pecan Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 4 Eggs, Separated; 3/4 cups Brown Sugar; 3 cups Grated Carrot; 1 Orange, Zest And Juice; 1 cup Pecans Chopped Fairly Small; 2 teaspoons Ground Cinnamon; 1/2 teaspoons Mixed Spice; 1 teaspoon Vanilla Essence; 1-3/4 cup Whole Wheat Or Brown Flour; 1 teaspoon Baking Powder; FOR THE CREAM CHEESE ICING:; 250 grams Cream Cheese; 1/4 cups Butter, At Room Temperature; 1/2 teaspoons Vanilla Essence; 1 cup Icing Sugar

Servings: persons

FOR THE CUPCAKES:
4 Eggs, Separated
3/4 cups Brown Sugar
3 cups Grated Carrot
1 Orange, Zest And Juice
1 cup Pecans Chopped Fairly Small
2 teaspoons Ground Cinnamon
1/2 teaspoons Mixed Spice
1 teaspoon Vanilla Essence
1-3/4 cup Whole Wheat Or Brown Flour
1 teaspoon Baking Powder
FOR THE CREAM CHEESE ICING:
250 grams Cream Cheese
1/4 cups Butter, At Room Temperature
1/2 teaspoons Vanilla Essence
1 cup Icing Sugar

1
For the cake:
2
Preheat oven to 170u00b0C (340u00b0F).
3
Whisk egg yolks and brown sugar until creamy and light in colour. Add remaining ingredients except egg whites and fold in until well-combined.
4
With an electric beater, beat egg whites until stiff. Fold gently into the cupcake mixture with a metal spoon.
5
Place paper cases in a cupcake pan, spoon in the mixture so the cases are 3/4 full. Bake for 20 minutes.
6
Take the cupcakes out of the cupcake pan and place them on cooling racks until cupcakes are completely cool.
7
For the frosting:
8
In a mixing bowl, use an electric beater to combine cream cheese and butter. Beat just until creamy and lump-free. Be careful not to over-beat or the frosting will become too soft.
9
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.
10
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. 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.

1109

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE CUPCAKES:, 4 Eggs, Separated, 3/4 cups Brown Sugar, 3 cups Grated Carrot, and more.

Yes, Easy Cream Cheese Frosted Carrot Pecan Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Easy Cream Cheese Frosted Carrot Pecan Cupcakes

How did you like this recipe?

Frequently Asked Questions