Name: Carrot and Walnut Cupcakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 cup sugar; 2 eggs; 2 cups grated carrot; 1 tsp ground cinnamon; 1/2 cup Greek yoghurt; 1/2 cup vegetable oil; 2 cups self raising flour; 1/2 tsp baking powder; 1/4 cup chopped walnuts, plus extra for decorating; 50g unsalted butter, softened; 80g caster sugar; 100g cream cheese

Carrot and Walnut Cupcakes

Recipe by Embody NutritionCourse: Snacks

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

1 cup sugar
2 eggs
2 cups grated carrot
1 tsp ground cinnamon
1/2 cup Greek yoghurt
1/2 cup vegetable oil
2 cups self raising flour
1/2 tsp baking powder
1/4 cup chopped walnuts, plus extra for decorating
Topping
50g unsalted butter, softened
80g caster sugar
100g cream cheese

Method

Preheat oven to 180 degrees Celsius. Line a 12 hole and 6 hole muffin tin with cases.
Whisk eggs and sugar in a bowl. Add carrot, cinnamon, yoghurt, and oil. Stir well to combine. Add flour, baking powder and walnuts. Stir to combine.
Divide the mixture evenly among the cases (about 2/3 full). Bake for 20-25 minutes or until golden and cooked through. Transfer to a wire rack to cool completely.
Meanwhile, to make the topping, beat butter and sugar together with electric beaters for 5 minutes until pale and creamy. Add cream cheese and beat until combined. Spread over the muffins and top with walnuts.