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You are here: Home / Cooking Times / b) 30 - 60 mins / Carrot Cupcakes with Vanilla Buttercream

Carrot Cupcakes with Vanilla Buttercream

20th April 2009 - By Michelle Minnaar
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Carrot Cupcakes with Vanilla Buttercream

Having spent most of his birthday bored to death in the car as we drove from The Lake District all the way back to Essex, I thought I should make it up to little Gabriel. Like a lot of mothers, I wanted to be the best and in one area I excel is food. For a very small party I came up with ideas for chicken spring rolls, cheese and leek tart, salad and carrot cupcakes. The rest of the family thought I was nuts.

“It’s a CHILDREN’S party!”

“They want crisps, chocolate, jelly and ice cream.”

“Gabriel will be happy with whatever you place in front of him.”

“Why are you creating so much work for yourself?”

Indeed, why am I such a sucker for punishment? A day before the party I came to realise they were right. Did I really want to spend all my time before and during the party in the kitchen? Shouldn’t I rather spend quality time with everyone else and enjoy it? To be honest as much as I love cooking, I’m not keen on marathon sessions – think along the lines of 8 hours – and opted for the easy way out.

Sunday morning arrived and the five of us all piled in our little Golf and sped off to Monkey Bizzness. For those of you who live in the area it is a must visit if you have small children. There are so many activities to choose from hours go by in a blink of an eye.

Gabriel’s newest discovery is these little plastic cars that he can sit in and move around with his feet.

Gabriel turns two years old

Don’t forget the big slide that his grandmother Susan took him on over and over and over and over and over again.

Gabriel turns two years old

No need for words.

Gabriels goes down the slide with his grandmother Susan

Oh, and Gabriel’s favourite: the Wendy house. A minute after he squeezed in all the other children left. He must have farted. Ah, that’s my boy!

Gabriel turns two years old

After throwing Oscar-winning performance tantrums because we dragged him away from his playing, we sped to Marks & Spencer and got some nice bits to eat; including a chocolate caterpillar cake.

Gabriel blows out his birthday candles

He needed some help blowing his candles, which he found totally mesmerising.

Gabriel’s father helps blowing

Even though there were two other children and five adults to play with, Gabriel opted to harass Shacia in her basket where she was bothering no one. Poor dog.

Gabriel harrasses Shacia

All the play and excitement took its toll on Gabriel and he sat very contently in the dog box. What a party!

Gabriel in the dog box

Oh, and the cupcakes? I made them a week later for Gabriel and had our own mini-birthday party all over again. A promise is a promise. Happy 2nd birthday, baby.

Carrot Cupcakes with Vanilla Buttercream

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Cupcakes Carrot

Carrot Cupcakes with Vanilla Buttercream


★★★★★

5 from 1 reviews

  • Author: Michelle Minnaar
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 12 1x
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Ingredients

for the cakes

  • 2 large eggs
  • 175g (6oz) golden caster sugar
  • 150ml (5fl oz) sunflower oil
  • 200g (7oz) self-raising flour, sifted
  • 5ml (1 tsp) mixed spice
  • 2 medium carrots, weighing approximately 250g (9oz), coarsely grated
  • 5ml (1 tsp) vanilla extract
  • Finely grated zest of 2 oranges

for the buttercream

  • 110g (4oz) unsalted softened butter
  • 625ml (2½ cups/10oz) icing sugar
  • 2.5ml (½ tsp) kosher salt
  • 15ml (1 tbsp) + 5ml (1 tsp) whole milk
  • 5ml (1 tsp) vanilla extract
  • 5ml (1 tsp) fresh lemon juice

Instructions

  1. Preheat the oven to 180°C/fan 160°C/gas 4. Place 12 paper muffin cases in a deep bun or muffin tin.
  2. Put the eggs, sugar and oil in a large bowl and beat with an electric whisk for 2-3 minutes until light and fluffy.
  3. Using a metal spoon, gently fold in the flour, spice, grated carrot, vanilla extract and half the orange zest, until thoroughly combined.
  4. Divide the mixture between the muffin cases then place in the oven for 20-25 minutes until well risen and golden brown. Remove from the oven and place on a cooling rack.
  5. Meanwhile, in a stand mixer, fitted with a paddle attachment, cream the butter & salt for about 30 seconds and then add half of the icing sugar and the milk to the butter and beat again until combined. Scrape down the bowl. Add the rest of the icing sugar, the vanilla, and the lemon juice and beat until combined. Scrape down the bowl again. Beat on high speed for 5-6 minutes or until the frosting is fluffy. Make sure to stir the buttercream well before using to get the air bubbles out of the frosting.
  6. Spread liberally over the cooked cakes and top with the remaining zest.

Notes

  • For added texture and flavour, sprinkle chopped walnuts or pecans on top.
  • I used a mini-muffin pan too and in the process I got out 6 large cupcakes and 12 mini ones.
  • Increased the amount of mixed spice up to 15ml (1 tbsp) if you like the flavour.

Nutrition

  • Serving Size: 1 serving
  • Calories: 138
  • Sugar: 15.3 g
  • Sodium: 54 mg
  • Fat: 1 g
  • Carbohydrates: 28.6 g
  • Protein: 2.9 g
  • Cholesterol: 31 mg

Did you make this recipe?

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Reader Interactions

Comments

  1. The Duo Dishes says

    20th April 2009 at 7:13 pm

    Those photos are beautiful. What great memories. And of course the cupcakes are just what could top off a birthday.

    Reply
  2. Margaret says

    21st April 2009 at 8:36 am

    I love the black and white photographs. Beautiful photograph of you both looking so happy!
    Cakes look very pleasing too.

    Reply
  3. Corrianne says

    22nd April 2009 at 4:40 am

    Gorgeous photos 🙂 Your boy is a real smiler. Those cupcakes sound great. I’m going to try the recipe. Just one question. The two carrots… total 250g or 250g each? And is that really half a teaspoon of salt in the icing? Ok, so make that two questions 😉

    Reply
  4. Michelle says

    22nd April 2009 at 7:51 am

    Thanks, Due Dishes and Margaret!

    Corianne: The two carrots combined should be about 250g. If it’s a little over or under it really doesn’t matter. Yep, half a teaspoon of butter, BUT since I tend to be lazy I just use normal salted butter and omit the salt altogether. 😉

    Reply
  5. Jeanne says

    22nd April 2009 at 11:32 am

    OMG those cupcakes look good. And what gorgeous pics of Gabriel!

    Reply
  6. Corrianne says

    22nd April 2009 at 1:44 pm

    Oh great! Whew… that is my usual modus operandi too 🙂 Thanks Michelle!

    Reply
  7. Cate O'Malley says

    26th April 2009 at 7:00 pm

    Love all the expressions!

    Reply
  8. Martine says

    12th September 2009 at 3:55 pm

    I’ve made this recipe several times already – both as cupcakes and as a loaf cake – it’s delicious and was a great hit when I took them to work to impress my colleagues 🙂 Thank you!

    Reply
    • michelle says

      3rd April 2017 at 11:06 pm

      That’s fab to hear, Martine. Thanks for letting me know!

      ★★★★★

      Reply
  9. Ellen says

    20th October 2019 at 7:46 am

    Oh yuuuuuuuuum!!!!!!!!

    Reply
  10. Judi Shane says

    21st October 2019 at 2:14 pm

    These are perfect for Halloween! Thanks!

    Reply

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