Carrot and lemon cupcakes

    30 min

    If you are like me and love carrot cake, then why not try these? I tried to capture all the things I love about the cake and combined them. I was very pleased with these and my family loved them.

    3 people made this

    Serves: 20 

    • For the cake
    • 280g (10oz) caster sugar
    • 225g (8oz) butter (this is for cake mix)
    • 280g (10oz) self-raising flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg or grated nutmeg
    • 1/4 teaspoon ground ginger
    • 2 eggs
    • 57g (2oz) raisins
    • 1 carrot, finely grated
    • 2 drops lemon flavouring
    • 80ml milk
    • For the icing
    • 170g (6oz) icing sugar
    • 85g (3oz) butter
    • 1 tablespoon milk, or more as needed
    • 1 drop lemon flavouring
    • 1/4 teaspoon ground cinnamon
    • 1 pinch ground ginger

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Put caster sugar and 225g butter in a bowl and mix together.
    3. Add flour, baking powder, the 1/2 teaspoon cinnamon, nutmeg, the 1/4 teaspoon ground ginger and mix together well, then stir in eggs.
    4. Add in raisins, carrot and 2 drops lemon flavouring and mix well.
    5. Then finally add in 80ml milk and mix together until mixture becomes light and creamy. Spoon mixture in cup cake paper cases.
    6. Bake in the preheated oven until a skewer inserted near the centre comes out clan, about 15 minutes. Remove to cool completely.
    7. Place icing sugar, the 85g butter, the 1 tablespoon milk, 1 drop lemon flavouring, 1/4 teaspoon cinnamon and 1 pinch ginger in a bowl and mix together until mixture is creamy. If the buttercream is too thick, stir in a very small amount of milk.


    Make sure cakes are cold before icing to ensure icing does not run.

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    Reviews in English (1)


    :my husband loves this cake.nice and easy to do  -  18 May 2011