Carrot cupcakes with apricot frosting

Have we talked about how good my mums carrot cake is? She claims that she just slings all of the ingredients into her Kenwood chef and then tips the resulting batter into a tin before baking it but I’m sure that there must be more to it than that. It’s rich and moist and fragrant with just the right amount of sticky gooeyness. I love it. It doesn’t however, seem to lend itself very well to being baked into cupcakes, it’s more of a tray-bake kind of beast.

Carrot cupcakes with apricot frosting

I’ve had a bit of a play around with it and adapted it into these, slightly lighter, but no less yummy, cupcakes. I’ve used a mix of brown and white sugar for flavour and added in a little wholemeal flour for texture. If you want to toss in a handful of raisins and/or some chopped nuts then you absolutely can.
These little treats are light, fluffy and flavourful with a smooth, creamy tangy frosting. Enjoy!

Carrot cupcakes with apricot frosting

Ingredients
makes 12

Sponge
110g soft butter
60g white sugar
60g soft brown sugar
2 eggs
100g plain flour
50g whole-wheat flour
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp bicarbonate of soda
1 tsp baking powder
pinch of salt
150g grated carrots
juice of 1 orange (keep the zest for decorating)

frosting
100g soft butter
100g icing sugar
200g cream cheese (room temperature)
1/2 tsp vanilla paste
3 tbsp good quality apricot jam

Carrot cupcakes with apricot frosting

Pre-heat your oven to 180°c and line a 12 hole muffin pan with cupcake wrappers.
Beat together the butter and both types of sugar in a large mixing bowl until they are nice and fluffy. Next beat in the eggs, one at a time.
Sift in the flours, along with the spices, salt, baking powder and bicarbonate of soda, so that they are well combined. Beat the mixture so that you have a smooth thick batter.
Fold in the grated carrot and the orange juice, making sure that everything is evenly blended.
Divide the batter between the cupcake wrappers and smooth off the tops. Bake for around 30 minutes, until the cupcakes have risen and are golden and then leave them to cool on a wire rack.

Make the frosting by beating together the butter and icing sugar and then combining this with the cream cheese. Finally mix through the apricot jam. Pipe or spread the frosting generously onto the cooled cupcakes and then scatter the tops with a little of the reserved orange zest.

Carrot cupcakes with apricot frosting