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Savoury carrot cupcakes recipe

5 ratings

Make the most of vibrant carrots with this simple veg-patch bake. A savoury take on classic carrot cake with the help of a silky cream cheese, you won't regret making these easy snacks. See method

Makes 12
15 mins to prepare and 20 mins to cook, 5 mins to cool
188 calories / serving
Freezable
Healthy
Vegetarian

Ingredients

250g plain flour
2 tsp baking powder
100g reduced-fat salad cheese, crumbled
250g (about 3) carrots, scrubbed and grated
3 spring onions, sliced
3 large eggs
150g low-fat natural yogurt
3 tbsp sunflower oil

For the topping

1 tsp caster sugar
1 tsp white wine vinegar
1 medium carrot (about 80g), scrubbed and peeled into 5cm ribbons
180g reduced-fat cream cheese
50g low-fat natural yogurt
½ tsp Marmite or yeast extract
5g fresh chives, snipped (optional)

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
790kj
188kcal 9%
Fat
8g 12%
Saturates
3g 14%
Sugars
5g 5%
Salt
0.5g 8%

of the reference intake
Carbohydrate 21.2g Protein 8.1g Fibre 2g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Line a 12-hole muffin tin with paper cases.
Mix the flour and baking powder in a large bowl. Stir in the salad cheese, grated carrot and spring onions. In a separate bowl, beat the eggs with the yogurt and oil until combined; pour into the bowl with the dry ingredients. Gently mix.
Divide between the paper cases, then bake for 20 mins until risen and springy to the touch. Allow the cakes to cool for 5 mins, then place on a wire rack to cool completely.
Meanwhile, mix the sugar and vinegar in a bowl and add the carrot ribbons. Set aside for 15 mins.
Mix the cream cheese, yogurt and Marmite to make a spreadable mixture. Spoon over the muffins and top with the pickled carrot ribbons and chives, if using.

Tip: Make the undecorated cupcakes a day ahead. Keep assembled cupcakes for up to 2 days in an airtight container

Freezing and defrosting guidelines
Freeze undecorated cupcakes. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Carrot cake recipes