Carrot Cupcakes with Peanut Butter Frosting
Recipe and photo by Jo Seagar
from the Seagars' New Zealand website
This is an unusual recipe. Peanut butter frosting on carrot cupcakes. If anyone bakes these cupcakes, please share the results with us. The recipe was converted from New Zealand imperial to U.S. measure. Please take that into consideration.
- 125 g butter, melted ( U.S. measure=4 oz or 1/2 cup)
- ¾ cup sugar
- ¼ cup brown sugar
- 2 eggs
- 1 ¼ cup flour
- ½ teaspoon salt
- 2 teaspoons mixed spice
- 1 teaspoon baking powder
- 250g cups grated carrot (U.S. measure= 8 oz or 1 cup)
- ½ cup sultanas (Sultanas= Seedless white raisins)
- ½ cup chopped walnuts
- 50 g butter, softened (U.S. measure=bit less than 2 oz)
- ½ cup crunchy peanut butter
- 125 g cream cheese, softened (U.S. measure= 4 oz or 1/2 cup)
- 2 cups icing sugar
Preheat oven to 180°C. (U.S. 355 F) Line a standard 12 cup muffin tin with paper cupcake liners.
Beat the butter, sugar and eggs together. Mix in other ingredients. Divide mixture into the cupcake liners. Bake for 18 – 20 minutes. Cool in the tin until completely cold. Frost with Peanut Butter Frosting.
For the frosting –
Using an electric mixer, beat all ingredients until smoothly combined. Spread on cold cupcakes.
