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Yummy Little Cup Cakes!

How about treating your mum to these delicious little morsles? Carrot, raisin and maple cakes are moist, with lower in refined sugar than a traditional cupcake.

Makes 8 little cakes

Prep time 20 minutes
Cooking time 20 minutes

175g butter, softened
175g soft light brown sugar
2 eggs
1 teaspoon vanilla extract
175g self raising flour
125g grated carrot
50g raisins

For the topping
300g cream cheese
50ml maple syrup


Preheat the oven to 180°C/gas mark 4.

  • Line a muffin tin with 8 cake papers.

  • Cream the butter and sugar until smooth and pale.

  • Beat in the eggs one at a time and then add the vanilla essence.

  • Mix in the flour, carrot and raisins and beat until smooth.

  • Spoon evenly in to the cake cases. An ice-cream scoop works really well for even sized cakes!

  • Bake for 20 minutes until springy.


Beat together the cream cheese and maple syrup. Pipe or spread the icing on to the cakes. Drizzle with a little extra maple syrup.