Cream Cheese Carrot Cupcakes with Lemon Curd Filling

 

Ingredients

For the Cupcakes:

• 2 carrots, grated and chopped
• 2 tsp vanilla essence
• 1/4 tsp ginger powder
• 1 tsp cinnamon powder
• 1/4 tsp nutmeg powder
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/3 cups all-purpose flour
• 2 eggs
• 1/2 cup vegetable oil
• 1 cup plain yogurt (or sour cream)
• 1 cup brown sugar

For the Frosting:

• 250g cream cheese
• 1 cup powdered sugar
• 1/2 cup unsalted butter, softened
• 2 tsp vanilla essence
• 1 tsp lemon juice
• 2 pinches lemon zest
• 1/8 cup Whipping cream  

For the Filling:

• 340g lemon curd (readymade or homemade)

For Garnish:

• Chopped walnuts

Instructions

1. Prepare the Cupcakes:

• Preheat your oven to 250°C .
• In a large bowl, combine the dry ingredients: ginger powder, cinnamon powder, nutmeg powder, baking powder, baking soda, salt, and all-purpose flour.
• In a separate bowl, whisk together the wet ingredients: plain yogurt, eggs, vegetable oil, brown sugar, and vanilla essence. Once well combined, stir in the grated and chopped carrots.

2. Bake the Cupcakes:

• Line a muffin tray with cupcake liners. Using an ice cream scoop, fill each liner with two scoops of the batter.
• Reduce the oven temperature to 160°C and bake the cupcakes for 25-30 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cupcakes to cool completely.

3. Prepare the Cream Cheese Frosting:

• In a bowl, whisk the cream cheese until smooth. Add the powdered sugar, unsalted butter, and vanilla essence, whipping cream and continue whisking until well combined.
• Add the lemon juice and lemon zest, and whisk until the frosting is thick and smooth.

4. Fill and Frost the Cupcakes:

• Once the cupcakes are cool, use a piping nozzle to create a hole in the center of each cupcake. Fill the holes with lemon curd (Lemon curd recipe will be out soon, as well as a recipe for strawberry sauce).
• Pipe the cream cheese frosting onto the cupcakes and garnish with chopped walnuts.
• Refrigerate the cupcakes for 1 hour before serving.
• Cooking time : 2 Hour 
• Serving : 15 Cups