Carrot cake cupcakes

The Easter bunny, and your little bunnies, will love these individual cupcakes, which have all the flavours of delicious carrot cake.

Ingredients

Serves: 15 cupcakes

Ready in: 45 mins, plus cooling

• 150ml sunflower oil
• 175g soft light brown sugar
• 2 eggs
• 200g self-raising flour
• 1 tsp bicarbonate of soda
• 1½ tsp cinnamon
• 1 tsp ground ginger
• Zest of 1 orange
• 180g carrots, grated, plus extra to decorate

For the frosting:

• 125g unsalted butter, softened
• 150g icing sugar
• 300g full-fat soft cheese, chilled
• ½ tsp vanilla extract

Method

1. Preheat the oven to 170°C/150°C fan/gas 3. Line two muffin tins with 15 muffin cases.
2. Whisk the oil, light brown sugar and eggs together. Sift in the flour, bicarbonate of soda and spices, and whisk again until combined. Stir in half the orange zest, the carrots and the raisins or sultanas, and stir until just combined.
3. Divide the mixture between the muffin cases, filling each to about two-thirds full. Bake for 25-30 mins until golden and risen, and a skewer inserted into the centre of a muffin comes out clean.
4. Remove from the oven and allow to cool in the tin for 5 mins before transferring to a wire rack to cool completely.
5. Meanwhile, make the frosting. Put the softened butter in a mixing bowl and beat with an electric whisk until smooth. Add the icing sugar and whisk again until combined. Add the cream cheese and vanilla and beat for 1 min more until smooth.
6. Spread or pipe the frosting on top of the cooled muffins, then sprinkle with a little extra grated carrot to decorate.