Homemade Carrot Cupcakes

Ingredients:
6 oz (175 g) butter (softened)
1 cup (175 g) sugar
1 1/2 cup (175 g) self-rising flour
2 tsp pumpkin pie spice
2 large eggs
Grated zest of 1 orange and 1 tbsp juice
2 medium carrots (peeled and coarsely grated)
1/2 cup (50 g) walnuts, toasted and chopped (optional)

Frosting:
7 oz (200 g) cream cheese
2 tbsp confectioners’ sugar
1 tbsp orange juice
2 tsp grated orange zest

Preheat the oven to 350˚F (180˚C). Place 18 paper baking cups in a muffin pan. Most muffin pans have only 12 holes so you may have to use two pans or cook in batches.

In a large mixing bowl, beat together the butter and sugar until they become pale and fluffy. Use an electric mixer if you have one. If not, then use a whisk.

Sift the flour and pumpkin pie spice into the bowl. Then add the eggs, orange juice, and zest. Beat until all the ingredients are completely combined.

Stir the grated carrots and nuts (if you are using them) into the mixing bowl. Divide the mixture equally between the 18 baking cups using a dessert spoon.

Bake for 18–20 minutes in the middle of the oven until risen and golden brown. Remove from the oven using the oven mitts and place on a cooling rack to cool completely.

Beat together all the frosting ingredients with a wooden spoon. Spread the frosting over the cooled cupcakes and decorate the cupcakes with extra orange zest.