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  • Recipes

  • Philadelphia Frosted Carrot Cupcakes

Philadelphia Frosted Carrot Cupcakes

Philadelphia Frosted Carrot Cupcakes

By Philadelphia RecipesPublished on 20 September 2020Philadelphia Light is the perfect consistency for making the most indulgent-tasting icing for these cupcakes – you won’t be able to stop at one! 
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Time and servings

40 minsTotal time
6Servings
15 minsPrep time
25 minsCooking time

Ingredients

  • 75 g of raisins
  • 20 g of sifted icing sugar
  • 100 g of self-raising flour
  • 1 zest of orange
  • 0.5 tsp of ground cinnamon
  • 0.5 tsp of bicarbonate of soda
  • 140 g of light philadelphia
  • 100 g of carrots
  • 70 ml of rapeseed oil
  • 1 large egg
  • 0.5 tsp of ground ginger
  • 80 g of light muscovado sugar

Method

  • Step 1

    Heat the oven to 180C/160C fan/gas 4. Mix the sugar, flour, bicarb and spices in a bowl until combined. In a separate bowl whisk together the egg and oil, then stir into the dry ingredients. Stir in the grated carrot and raisins, and finally – most of the orange zest, saving some for decorating.

  • Step 2

    Line a 6-hole muffin tin with paper cases. Divide the mix between them, then bake for 25 mins – until a skewer poked in the centre comes out clean. Cool on a wire rack.

  • Step 3

    Meanwhile beat the Philadelphia until light and fluffy, then stir in the icing sugar. Spread over the cupcakes then sprinkle with the remaining zest.