Mary Berry Carrot Cupcakes Recipe

Mary Berry’s Carrot Cupcakes are moist, fluffy, and packed with flavor from freshly grated carrots, warm spices, and a creamy frosting. These cupcakes are the perfect treat for any occasion, combining a classic dessert with a touch of elegance.

What are Mary Berry Carrot Cupcakes?

Carrot cupcakes are a smaller, individual version of the beloved carrot cake, made with grated carrots, spices, and sometimes nuts or raisins. Topped with a rich cream cheese frosting, these cupcakes are moist and flavorful, with just the right amount of sweetness.

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Why You Should Try This Recipe

• Perfectly moist texture: Freshly grated carrots keep these cupcakes soft and tender.
• Classic flavor: Warm spices and a creamy frosting create a timeless treat.
• Individual servings: Convenient and perfect for sharing.
• Easy to make: These are straightforward steps for bakers of all levels.
• Versatile: Great for afternoon tea, birthdays, or festive occasions.

Ingredients Needed for Mary Berry Carrot Cupcakes

For the Cupcakes:

• Self-raising flour: 150g (1¼ cups).
• Baking powder: 1 teaspoon.
• Ground cinnamon: 1 teaspoon.
• Brown sugar: 150g (¾ cup).
• Carrots: 150g (about 2 medium), grated.
• Walnuts: 50g (optional), chopped.
• Raisins: 50g (optional).
• Eggs: 2 large.
• Vegetable oil: 150ml (⅔ cup).

For the Frosting:

• Cream cheese: 200g (7 oz), softened.
• Unsalted butter: 50g (¼ cup), softened.
• Icing sugar: 200g (1¾ cups), sifted.
• Vanilla extract: 1 teaspoon.

Kitchen Equipment Needed

• Muffin tin lined with cupcake cases.
• Mixing bowls for batter and frosting.
• Grater for carrots.
• Electric mixer or whisk.

Instructions to Make Mary Berry Carrot Cupcakes

Step 1: Preheat the oven

Preheat your oven to 180°C (350°F). Line a 12-hole muffin tin with cupcake cases.

Step 2: Mix the dry ingredients

In a large mixing bowl, sift together the self-raising flour, baking powder, and cinnamon. Stir in the brown sugar, grated carrots, chopped walnuts (if using), and raisins.

Step 3: Combine the wet ingredients

In a separate bowl, whisk the eggs and vegetable oil until well combined. Pour this mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix.

Step 4: Fill the cupcake cases

Spoon the batter evenly into the prepared cupcake cases, filling each about two-thirds full.

Step 5: Bake the cupcakes

Bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the center of a cupcake comes out clean. Remove from the oven and let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 6: Make the cream cheese frosting

In a mixing bowl, beat the softened cream cheese and butter until smooth. Gradually add the sifted icing sugar and beat until fluffy. Stir in the vanilla extract.

Step 7: Frost the cupcakes

Once the cupcakes are completely cooled, spread or pipe the cream cheese frosting over the top of each cupcake. Garnish with a sprinkle of chopped walnuts or a dusting of cinnamon if desired.

Step 8: Serve

Serve immediately or store in an airtight container in the refrigerator until ready to enjoy.

What to Serve With Mary Berry Carrot Cupcakes

• Hot beverages: Pair with a cup of tea, coffee, or hot chocolate.
• Fresh fruit: Add a side of sliced oranges or berries for a refreshing contrast.
• Whipped cream: Serve as an extra indulgent topping.

Pro Tips for Making the Best Carrot Cupcakes

• Grate the carrots finely: This ensures an even texture and moistness.
• Don’t overmix the batter: Mix just until combined to keep the cupcakes light.
• Use room-temperature ingredients: Ensures a smooth batter and frosting.
• Customize the mix-ins: Add coconut, pineapple, or orange zest for extra flavor.
• Chill the frosting: If the frosting is too soft, refrigerate it for 10-15 minutes before piping or spreading.

What are the Variations of Mary Berry Carrot Cupcakes?

• Vegan version: Use flax eggs and dairy-free cream cheese for a plant-based option.
• Gluten-free: Replace the self-raising flour with a gluten-free flour blend.
• Nut-free: Omit the walnuts and add extra raisins or seeds.
• Spiced twist: Add ground ginger, nutmeg, or cardamom for a warm flavor.
• Mini cupcakes: Make bite-sized versions by using a mini muffin tin.

How Do I Store Mary Berry Carrot Cupcakes?

• In the refrigerator: Store in an airtight container for up to 3 days. Bring to room temperature before serving.
• In the freezer: Freeze unfrosted cupcakes in an airtight container for up to 1 month. Thaw at room temperature and frost before serving.

Nutrition Value (per cupcake, based on 12 cupcakes)

• Calories: 260
• Protein: 3g
• Carbs: 30g
• Fat: 15g

FAQs

Can I make carrot cupcakes without nuts?

Yes, you can omit the nuts from the recipe and replace them with extra raisins or leave them out entirely. The cupcakes will still be moist and flavorful.

How do I prevent carrot cupcakes from becoming too dense?

To keep the cupcakes light and fluffy, avoid overmixing the batter. Stir just until the wet and dry ingredients are combined.

Can I freeze carrot cupcakes?

Yes, you can freeze the unfrosted cupcakes for up to 1 month. Wrap them tightly in plastic wrap or store them in an airtight container. Thaw at room temperature before frosting and serving.

What type of frosting works best for carrot cupcakes?

Cream cheese frosting is the classic choice for carrot cupcakes, but you can also use buttercream, whipped cream, or even a dusting of powdered sugar for a lighter option.

Final Words

Mary Berry’s Carrot Cupcakes are a delightful twist on the classic carrot cake, combining warm spices, sweet carrots, and creamy frosting in a convenient single-serving treat. Perfect for any occasion, these cupcakes are sure to impress family and friends. Try this recipe today for a crowd-pleasing dessert!

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