clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cupcakes Carrot

Carrot Cupcakes with Vanilla Buttercream

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



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


  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.


  • 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.


  • 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