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Recipe: Carrot Cupcakes + Peanut Butter Frosting

February 25, 2009

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.

Ingredients

  • 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

FROSTING

  • 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

Method

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.

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4 Comments leave one →
  1. February 26, 2009 3:37 pm

    What a fabulous combo! Nice change from the usual cream cheese frosting.

  2. Marie Reed permalink
    February 26, 2009 11:19 am

    That sounds unusually addictive! Anything with PB is up my alley!

  3. junko permalink
    February 26, 2009 2:47 am

    this combo of flavors sounds good! next time i make carrot cupcakes i’m gonna try this!

  4. Jenny permalink
    February 26, 2009 1:24 am

    Those look so good.

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