Carrot and honey cupcakes


Recipe for 12 people

Preparation time approx. 50 minutes

Nutritional values ​​per serving

  • Fat: 9.6 g
  • Carbohydrates: 42.2 g
  • Protein: 6.0 g
  • Dietary fiber: 1.4 g
  • Calorific value: 282.0 kcal


  • 100g honey forest & blossom
  • 125 g soft butter
  • 100 g of sugar
  • 1 egg, class M
  • 200 ml buttermilk
  • 280 g flour
  • 2 teaspoons of baking soda
  • 150 g young carrots
  • 200 g low-fat quark
  • 1 tbsp orange jam
  • 1 packet of vanilla sugar
  • 140 g powdered sugar
  • 12 marzipan carrots for decoration
  • 12 fresh mint leaves


Carrot and honey cupcakes: Preheat the oven to 180 ° C. Line a muffin tin with 12 muffin cases.
Beat 125 g of soft butter in a large bowl with a hand mixer until creamy and pour in 100 g of sugar. Beat until the sugar has dissolved. One after the other, stir in the egg, 100 g honey forest and blossom and 200 ml buttermilk.

Sift 280 g flour and 2 teaspoons of baking powder and mix. Gradually stir into the butter mixture and work into a smooth dough.

Peel 150 g young carrots, grate very finely and mix into the dough. Distribute the dough evenly in the molds and bake in the preheated oven for approx. 25 minutes. Remove the muffins from the baking tray and let cool on a wire rack.

In the meantime, put 200 g low-fat quark, 1 tbsp orange jam and 1 packet of vanilla sugar in a bowl and whisk until creamy with the hand mixer. Slowly pour in 140 g of sifted powdered sugar until the crème has a firm consistency.

Pour the cream into a piping bag with a star nozzle and decorate the muffins with it. Decorate each with a marzipan carrot and a mint leaf.

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