Carrot Cupcakes

Inspired by Dainty Chefs

A crowd pleaser perfect for lunchboxes, snacks or try decorating for a party!

[Total: 1 Average: 5]


  • 1 package Dainty Vanilla Cupcake mix (370g)
  • 1 tsp ground Cinnamon
  • 1/4 tsp Nutmeg powder
  • 2/3 cup/160mL Vegetable Oil
  • 2 large Eggs
  • 1/2 cup/125mL Buttermilk
  • 1 1/2 cups/375mL Carrot, peeled and grated
  • 1/2 cup/125mL Walnuts, chopped
  • 1/2 cup/125mL Oats

Cream Cheese Icing

  • 2 cups (300g) Icing Sugar
  • 3-4 tbsp (50g) Butter
  • 1/2 cup (125g) Cream Cheese



Preheat the oven to 350F (175C) and line 18 muffin tins with cupcake papers.


In a large bowl, blend the package of vanilla cupcake mix with the cinnamon and nutmeg.


In a separate large bowl, beat together the oil, eggs and buttermilk.


Add the dry mixture to the wet and stir until fully combined.


Fold in the grated carrot, walnuts and oats. Pour batter evenly into the 18 cupcake tins.


Bake for 20 minutes, check them at 15 minutes, and then let them cool in the panonce out of the oven for 10 minutes, before moving them onto a wire rack to cool completely.


CREAM CHEESE ICING : With an electric beater beat the icing sugar and butter together until well mixed. Add the cream cheese and beat on medium-high for about 5 minutes until the icing becomes light and fluffy. Don't overbeat it though or it will become runny.

Explore More Recipes