For my fellow Europeans out there. I have made the carrot cake cupcakes according to Jemma's recipe as well as converted it to make 12 cupcakes. Of course for the smaller measurements using teaspoons is probably still best. 125g all purpose flour 150g castor sugar 65g ground walnuts 1/2 tsp baking powder 1/2 tsp bicarbonate of soda 1/2 tsp cinnamon 1/4 tsp salt 2 large eggs 150ml sunflour oil 165g finely shredded carrots
Gram conversions: 240g flour 270g caster sugar 450g carrots 140g walnuts This recipe makes about 24-28 cupcakes, so be warned. The recipe for the icing also makes waaaaaay too much, I'd recommend using the cream cheese ratio she used for the strawberry cheesecake cupcake (2:3:11) with 60g as your weight per part, so: 120g butter 180g cream cheese 660g icing sugar
I totally agree about the icing here I had to throw away loads. Next time I will use icing recipe from the carrot cake loaf cake it was much less. I also got 24 cupcakes from this recipe
Since the people have the time to write down that you can google the measurements rather than just to help and write it in here i did that, but its not the full recipe only the ones that were measured in cups. 240g flour 240g nuts 300g sugar 150g carrots
Ta Bi I’m not sure if this is correct? I measured it all in cups like Jemma did, and then measured each amount in grams, and my figures are very different from yours?
@@chrisflan257 I'm sorry, i just saw that someone wrote after me and also had different measurements maybe they're the same that you got? I tried it with my measurements and it worked fine. I also saw that there are british and american cup sizes so maybe there was the mistake.
I used groundnut oil ... Blitzed my carrots in a blender added 1/2 tsp ginger 1/2 all spice and 1/2 cinnamon with light muscavado sugar.... Absolutely gorgeous had no cream cheese but with a cuppa or custard they where lovely.!!! Thank you Jemma you have encouraged me to get back into kitchen and do what I enjoy... And to have the confidence to tweak ingredients and still have success.
Baked these this morning for mum's 82nd birthday. Thought I'd try one before the nights celebrations. Wow! These are real good. Moist, not too sweet and yes, I will be making this again and again. Thanks Jemma.
I made this n it was delicious!! So moist n flavorful!!! I added zest of an orange which made it kinda refreshing. I did not make this frosting, instead made whipped cream cheese frosting as I don't prefer overly sweet frostings.. so my frosting was light n fluffy n not very sweet. This is the best carrot cupcake recipe I've come across. I halved the recipe n wanted to make 24 mini cupcakes but I got 24 mini cupcakes plus four regular sized cupcakes. So just a note for anyone who's gonna make these- this recipe makes around 25-30 cupcakes. So if you half the recipe you'll probably get 12 medium sized cupcakes or 15 regular size cupcakes depending on the size of the cupcake liners.
I made this yesterday.. Yummy... Everybody like it... But without the frosting... Because the frosting does not turn out very well... Its not creamy but sugary... It end up in the bin... But the cake.. Oh man I give 5 stars..good recipe!
Made these today! Definitely the moistest carrot cupcakes I've ever had! Tasted delish! I topped mine off with oatmeal cinnamon crumbs instead of the cream cheese frosting. And replaced the nuts with an apple and raisins! Thank you Jemma! You rock!
Absolutely stunning recipe, I did half a portion that gave me around 16 cupcakes. I was a bit suspicious at first, since there was no milk nor vanilla in the recipe, but it was phenomenal, a MUST try recipe. Thanks a lot for sharing it
A big thumps up for this recipe! I divided it by half and got 12 beautiful cupcakes. I also split the sugar equally into white and light brown sugar, very delicious 😊
Just made these for first time today . They are soooo goooooood . They're light fluffy and full of flavor . I added cardamon to the spices and increased the amount of cinnamon and it turned out absolutely delicious . ❤
I made these last week and they were amazing! I got so many compliments on them and everyone loved them. I'm not a cinnamon fan myself but these weren't at all overwhelming with cinnamon, they were so light and fluffy and not overly sweet. Best carrot cake cupcakes I've tried.
I am a pastry chef and have worked with hundreds of different sweets in my time.....carrot cake remains in my top 5 favorite desserts of all time (although my relationship with cream cheese frosting has "soured" over the years). Often, its simplicity and informality that make the best eats.
love that EVERY single 1 of your recipe works. I've made them into cakes, and I've made them into lactation cupcakes, which helped so many mothers. They are so happy eating the stuff churned from your recipes..Thank you Jemma for selflessly sharing so many awesome recipes.
I'm so addicted to watching your channel, I watch them all night, and then I finally decided to make something from your recipe. I just made these and they turned out great!! Really tasty. I halved the recipe and put less icing sugar in, and it still tasted lovely.. Thanks for the recipe!!
Made carrot cupcakes for the first time, loved the recipe so easy and yummy! Thank you so much. Made half batch since it was my first time, 12 cupcakes.
Hey! Sorry I know it's an old comment but I was looking for one like yours. I'm making them for someone who is allergic to nuts but was worried how they'd turn out without them as there is a lot of nuts in the recipe. Did you substitute them for anything?
I just made these cupcakes last night! They are amazing. Moist, nutty, sweet but not too sweet, great texture. Absolutely delicious, doesn’t even need frosting (but they are a lot more decadent with it). Great recipe, Jemma! I’ll be making these again.
I've never been a carrot cake fan, cupcakes have always failed. Then along comes Cupcake Jemma. I now love carrot cake and my cupcakes are coming along great. Love love love the cupcake queen of TH-cam!! Book arrived today, got make the one on the cover 😋
Dear Jemma, Can i use the same recipe to make a regular cake in a rectangular tin? will it rise the same way? and if yes, how much baking time would it need?
I made these today and they turned out great! The mixture looks a bit disgusting, but when they are cooked they taste and look amazing. They were so fluffy and moist! I love your channel and thanks for the recipe Jemma! x
Thank you so much for sharing this recepi! I made them for my parents 31st year anniversari, they loved them! My mum is a very "traditional" person when comes to food but she specially enjoyed those cupcakes.
Jemma, these look incredible! I actually used your recipe to make vanilla cupcakes today and they were delicious! Just a quick question, all my cupcakes always come out the oven with a peak, so its really difficult to ice them nicely. Was wondering if you knew the reason for this and what I could do to ensure nice flat topped cupcakes?
It is usually something to do with the oven being too hot. The heat makes the raising agents in the flour activate so it the oven is too hot that happens too fast, creating the peak initially, then as the cake temperature levels out, the top keeps on cooking while the rest of the batter tries to catch up so the peaky bit of the cupcake is 'stronger' that the rest of the cake, meaning it never levels out. The first thing to try is reducing the oven temp a few degrees (maybe to 165C?) see you how you go.
+Jessssssss it helps to draw the batter out from the centre towards the sides, this creates a dip in the centre, therefore there is less in the middle & you won't get the rising top. this works on cakes as well.
Great recipe!! I love the little tags of ingredients that show up when you add your ingredients!! You're already so precise when giving us measurements for recipes but this is an added bonus :D Thank you :D
I tried this recipe but I mixed everything in the same bowl and the result still was great. The cupcakes were so delicious and my whole family love them. Thank you ❤️
Hey Gemma, does nit adding the nuts make a difference to the other measurements? And how about adding fresh ginger? Also what temperature would you recommend for a gas oven? I apologise for the millions of questions! I just need to make all your recipes- they always look so great! (mA)
I baked this recipe to make some Easter cupcakes. They were absolutely delicious. It made much more than I though, 28 cupcakes, but I am not complaining. It was absolutely a hit. Thank you so much for sharing your recipe and demonstration ❤️❤️😘😘
love this recipe but i was wondering could u do grams instead of cups? every time i try cups it ... welll lets say i am not allowed to bake.... only once every few months lol
If you want to add a fruit in the mix and get another serving, try adding crushed pineapple to the batter just before adding to the tin. I also sub out part of the oil and use some of the pineapple juice. They are super moist and yummy with the cream cheese icing too!
Hi Jemma, thank you so much for this wonderful recipe, it turned out amazingly moist & very tasty. I actually baked it into a round cake, cut it in the middle & made your delicious cream cheese icing. Well, let me let you I was very popular in the family that weekend. Thanks Jemma, you turly are amazing, please don't stop baking. Take care. See you soon.
It's Tam to Eat! I'm sure if you use the same baking temperature in a cupcake than in a cake it would cook slower because of its size. Definitely think you would have to up the baking temperature (I've never done that actual recipe but I've had an experience like that with other cupcake recipes made into cakes!)
My mother in law asked if I would bring carrot cake for Thanksgiving but I think cupcakes would be better (aren't they always?) and this is exactly what I was looking for. I'll use this recipe but fill them with caramel before the cream cheese frosting. Maybe I should make a trial run... you know, to make sure they turn out! 😋
I have a baker friend who gave me her carrot cake recipe. She's a genius I think, best carrot cake I've ever had! But I HAVE to try your recipe some time soon, I can't resist cupcakes or carrot cake!
I used this to bake my first EVER cake just now....still waiting for it to cool before I put the icing on the cake.....see what I did there...Thank you Gemma....I will be back :)
I made this cupcake. But in a wrong way, i just put everything together and gave it a whirl.! But still it turned out amazing. Thankyou so much for your amazing cupcake recipes. Love it !
God Gemma! These were A-MAZING, it was the first recipe that I made with my kitchenaid mixer and I´m gonna be making another batch really soon. The cream cheese/carrot combo is just perfection. Thank you for all your lovely videos! Kisses from Chile. xx
Hi jemma ,i saw you wisked the eggs with the beater. Wasn't it better if you used a wisk attachment and beat them like if you were preparing a sponge cake?
Recently found this - is this still your go-to carrot cake cupcake? Or has it been updated in the past 8 years? I have found letting this carrot cake batter sit for 10m after complete, before putting in the oven, gives a much better result! Food for thought! 🥕
Thank you so much ma'am for the recipe! I am just a beginner but I tried two of your recipes and they came out perfectly. My parents loved it so very much... I will try to make more of your recipes soon!😊
Have you ever tried pouring messy batter into your baking tins using a measuring cup (like 1/4 cup sized or something like that)? That usually works for me!
I love lemon icing with carrot cake. Have you shown us how to make a lemon cream cheese icing earlier? If so, could you please share the link. You're marvelous!!
Hi Jemma , love all your recipes & tips, thank you for sharing. You are my baking bible! Lol. Any chance of a winning recipe for coffee & walnut cupcakes. Keep up the good work. X
a former patisserie student here, I once made a carrot cake that was so dense and gross that I was surprised it was edible at all. ='D glad to see a nice and moist cake here
For my fellow Europeans out there. I have made the carrot cake cupcakes according to Jemma's recipe as well as converted it to make 12 cupcakes. Of course for the smaller measurements using teaspoons is probably still best.
125g all purpose flour
150g castor sugar
65g ground walnuts
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp cinnamon
1/4 tsp salt
2 large eggs
150ml sunflour oil
165g finely shredded carrots
Hi Jemma
Kindly pin this 📌
Thank you all ♥️
Thanks
Thank you!!!❤
Gram conversions:
240g flour
270g caster sugar
450g carrots
140g walnuts
This recipe makes about 24-28 cupcakes, so be warned.
The recipe for the icing also makes waaaaaay too much, I'd recommend using the cream cheese ratio she used for the strawberry cheesecake cupcake (2:3:11) with 60g as your weight per part, so:
120g butter
180g cream cheese
660g icing sugar
Thank you 😊
I totally agree about the icing here I had to throw away loads. Next time I will use icing recipe from the carrot cake loaf cake it was much less. I also got 24 cupcakes from this recipe
You're a lifesaver
@@sthemabs8949 in on k
@
Since the people have the time to write down that you can google the measurements rather than just to help and write it in here i did that, but its not the full recipe only the ones that were measured in cups.
240g flour
240g nuts
300g sugar
150g carrots
Ta Bi I’m not sure if this is correct? I measured it all in cups like Jemma did, and then measured each amount in grams, and my figures are very different from yours?
@@chrisflan257 Unfortunately that is the handicap with cups, weight is always best! Can't understand a recipe that combines grams and cups!
@@chrisflan257 I'm sorry, i just saw that someone wrote after me and also had different measurements maybe they're the same that you got?
I tried it with my measurements and it worked fine. I also saw that there are british and american cup sizes so maybe there was the mistake.
Update
I just made the Cupcakes with my measurements and they turned out really well.
Thank you ❤️
I used groundnut oil ... Blitzed my carrots in a blender added 1/2 tsp ginger 1/2 all spice and 1/2 cinnamon with light muscavado sugar.... Absolutely gorgeous had no cream cheese but with a cuppa or custard they where lovely.!!! Thank you Jemma you have encouraged me to get back into kitchen and do what I enjoy... And to have the confidence to tweak ingredients and still have success.
Baked these this morning for mum's 82nd birthday. Thought I'd try one before the nights celebrations. Wow! These are real good. Moist, not too sweet and yes, I will be making this again and again. Thanks Jemma.
I made this n it was delicious!! So moist n flavorful!!! I added zest of an orange which made it kinda refreshing. I did not make this frosting, instead made whipped cream cheese frosting as I don't prefer overly sweet frostings.. so my frosting was light n fluffy n not very sweet. This is the best carrot cupcake recipe I've come across.
I halved the recipe n wanted to make 24 mini cupcakes but I got 24 mini cupcakes plus four regular sized cupcakes.
So just a note for anyone who's gonna make these- this recipe makes around 25-30 cupcakes. So if you half the recipe you'll probably get 12 medium sized cupcakes or 15 regular size cupcakes depending on the size of the cupcake liners.
How to prepare a turkey to cook
I made this yesterday.. Yummy... Everybody like it... But without the frosting... Because the frosting does not turn out very well... Its not creamy but sugary... It end up in the bin... But the cake.. Oh man I give 5 stars..good recipe!
Made these today! Definitely the moistest carrot cupcakes I've ever had! Tasted delish! I topped mine off with oatmeal cinnamon crumbs instead of the cream cheese frosting. And replaced the nuts with an apple and raisins! Thank you Jemma! You rock!
Hi Jemma! i find an ice cream scoop works well in filling muffin tins. No mess and you get more even amount of batter on each one. ☺
Hi! Jemma knows that she can use a ice cream scoop just she just likes this method better. She also uses two spoons a lot.
I agree an ice cream scoop is less messy too lol
Absolutely stunning recipe, I did half a portion that gave me around 16 cupcakes. I was a bit suspicious at first, since there was no milk nor vanilla in the recipe, but it was phenomenal, a MUST try recipe. Thanks a lot for sharing it
A big thumps up for this recipe! I divided it by half and got 12 beautiful cupcakes. I also split the sugar equally into white and light brown sugar, very delicious 😊
Just made these for first time today . They are soooo goooooood . They're light fluffy and full of flavor .
I added cardamon to the spices and increased the amount of cinnamon and it turned out absolutely delicious . ❤
that sprinkle collection tho.... bakery goals!!
London Mccandless gets me every time
I made these last week and they were amazing! I got so many compliments on them and everyone loved them. I'm not a cinnamon fan myself but these weren't at all overwhelming with cinnamon, they were so light and fluffy and not overly sweet. Best carrot cake cupcakes I've tried.
I am a pastry chef and have worked with hundreds of different sweets in my time.....carrot cake remains in my top 5 favorite desserts of all time (although my relationship with cream cheese frosting has "soured" over the years). Often, its simplicity and informality that make the best eats.
by mistake, when measuring out the ingredients, I mixed the sugar into the flour (oops), but all is well, they still taste great😆
love that EVERY single 1 of your recipe works. I've made them into cakes, and I've made them into lactation cupcakes, which helped so many mothers. They are so happy eating the stuff churned from your recipes..Thank you Jemma for selflessly sharing so many awesome recipes.
This recipe is definitely fool- proof! Made these cupcakes two times and will success 🙌 Thank you Jemma for this recipe! 🧁
I'm so addicted to watching your channel, I watch them all night, and then I finally decided to make something from your recipe. I just made these and they turned out great!! Really tasty. I halved the recipe and put less icing sugar in, and it still tasted lovely.. Thanks for the recipe!!
Made carrot cupcakes for the first time, loved the recipe so easy and yummy! Thank you so much.
Made half batch since it was my first time, 12 cupcakes.
Thank you Jemma for the recipe! I made it today without nuts, and it turned out great too!!! Everyone loves it!!
Hey! Sorry I know it's an old comment but I was looking for one like yours. I'm making them for someone who is allergic to nuts but was worried how they'd turn out without them as there is a lot of nuts in the recipe. Did you substitute them for anything?
Made this as a cake and it was amazing and I also added lime juice and the zest into my frosting and it was amazing!
Made these yesterday. These came out fabulous! Thanks!
I just made these cupcakes last night! They are amazing. Moist, nutty, sweet but not too sweet, great texture. Absolutely delicious, doesn’t even need frosting (but they are a lot more decadent with it). Great recipe, Jemma! I’ll be making these again.
hii, how many cupcakes were you able to make with this recipe please?
@@mariannegarnaud5771 I did half of this recipe and it gave me around 16 cupcakes
Just a suggestion :)
Ice cream scoop can be used to fill the batter in moulds. Its very handy and less messy.
Made a half batch last night and they are PERFECT! Absolutely moist, soft, and delicious. This one's a keeper!
I've never been a carrot cake fan, cupcakes have always failed. Then along comes Cupcake Jemma. I now love carrot cake and my cupcakes are coming along great. Love love love the cupcake queen of TH-cam!! Book arrived today, got make the one on the cover 😋
Dear Jemma, Can i use the same recipe to make a regular cake in a rectangular tin? will it rise the same way? and if yes, how much baking time would it need?
the cupboard of sprinkles arranged in colour order makes my ocd feel so good.
Hey Guys Its Michaela .
Stop romanticizing OCD
thats not ocd omg shut up
You most likely have perfectionistic traits but that doesn’t mean you have a disorder
These were super easy and super delicious. Thanks again for a wonderful recipe!
I made these today and they turned out great! The mixture looks a bit disgusting, but when they are cooked they taste and look amazing. They were so fluffy and moist! I love your channel and thanks for the recipe Jemma! x
I absolutely love every recipe of yours! When I started using your recipes, my parents told me that my cupcakes were better than before!
Thank you so much for sharing this recepi! I made them for my parents 31st year anniversari, they loved them! My mum is a very "traditional" person when comes to food but she specially enjoyed those cupcakes.
OMG best recipe ever.. my kids love these. I have made it 100s of times..everyone likes these
I love her decoration technique...so simple and fluent!
You know its an old cupcake jemma recepie when its measured in cups...
I prefer cups than grams
I was wondering wondering why she said cups. 🤔
Hi Jemma. Just about to make the carrot cupcakes and I wondered, can I replace some of the sugar with a ripe banana??? Thanks in advance, Jean xxx
I have made this but in the form of cake not only once but twice, and ..guess what? Yes! SUCCESS! Ha! I love your recipes, thank you!
Hi! How many cupcakes does this make??? (I have made them before but I don’t remembered) (so good by the way)
It makes around 16
This looks sooooo goood!!!
Jemma, these look incredible! I actually used your recipe to make vanilla cupcakes today and they were delicious! Just a quick question, all my cupcakes always come out the oven with a peak, so its really difficult to ice them nicely. Was wondering if you knew the reason for this and what I could do to ensure nice flat topped cupcakes?
I hope she answers this question. I'd like to know too!
You put too much batter in. The more you put, the higher the cupcake, the less, the lower!
It is usually something to do with the oven being too hot. The heat makes the raising agents in the flour activate so it the oven is too hot that happens too fast, creating the peak initially, then as the cake temperature levels out, the top keeps on cooking while the rest of the batter tries to catch up so the peaky bit of the cupcake is 'stronger' that the rest of the cake, meaning it never levels out. The first thing to try is reducing the oven temp a few degrees (maybe to 165C?) see you how you go.
Can you make peacock cupcakes
+Jessssssss it helps to draw the batter out from the centre towards the sides, this creates a dip in the centre, therefore there is less in the middle & you won't get the rising top. this works on cakes as well.
Great recipe!! I love the little tags of ingredients that show up when you add your ingredients!! You're already so precise when giving us measurements for recipes but this is an added bonus :D Thank you :D
I tried this recipe but I mixed everything in the same bowl and the result still was great. The cupcakes were so delicious and my whole family love them.
Thank you ❤️
Hey Gemma, does nit adding the nuts make a difference to the other measurements? And how about adding fresh ginger? Also what temperature would you recommend for a gas oven? I apologise for the millions of questions! I just need to make all your recipes- they always look so great! (mA)
I baked this recipe to make some Easter cupcakes. They were absolutely delicious. It made much more than I though, 28 cupcakes, but I am not complaining. It was absolutely a hit. Thank you so much for sharing your recipe and demonstration ❤️❤️😘😘
I made it and they were awesome and heavenly. Thanks for share it.
We had a bake-off at work and almost half of the entries were inspired by cupcakejemma's videos, including mine. Falling in love.
Can't ask for anything more. The best carrot cupcake recipe. Happy Holidays!
I love all your recipies! You are great!
love this recipe but i was wondering could u do grams instead of cups? every time i try cups it ... welll lets say i am not allowed to bake.... only once every few months lol
If you want to add a fruit in the mix and get another serving, try adding crushed pineapple to the batter just before adding to the tin. I also sub out part of the oil and use some of the pineapple juice. They are super moist and yummy with the cream cheese icing too!
Came out beautifully and absolutely love them- really easy to make!
Hi Jemma, thank you so much for this wonderful recipe, it turned out amazingly moist & very tasty. I actually baked it into a round cake, cut it in the middle & made your delicious cream cheese icing. Well, let me let you I was very popular in the family that weekend. Thanks Jemma, you turly are amazing, please don't stop baking. Take care. See you soon.
You should use an ice cream scooper to scoop out the batter into the tins. Its so easy and it makes each one even!
I was sad when I thought I'd seen all Jemma's cupcake recipes but here's a hidden one! Yay
Thank you for showing that professionals get dirty too! It's encouraging to try the recipes. 😊
I made a cake instead of cupcakes and it came out delicious
AMYEE BLUU is the baking time and temp the same?
It's Tam to Eat! I'm sure if you use the same baking temperature in a cupcake than in a cake it would cook slower because of its size. Definitely think you would have to up the baking temperature (I've never done that actual recipe but I've had an experience like that with other cupcake recipes made into cakes!)
Ohh okay thank you very much :)
My mother in law asked if I would bring carrot cake for Thanksgiving but I think cupcakes would be better (aren't they always?) and this is exactly what I was looking for. I'll use this recipe but fill them with caramel before the cream cheese frosting. Maybe I should make a trial run... you know, to make sure they turn out! 😋
Can i use raisins instead of nuts?
Try using an ice cream scooper with the little switch that wipes the ice cream from the scoop simple and mess free
I tried to bake this and it's very moist and delicious too. Thank you jemma for this recipe that you've shared to us. I'm from the Philippines. 😊
I have a baker friend who gave me her carrot cake recipe. She's a genius I think, best carrot cake I've ever had!
But I HAVE to try your recipe some time soon, I can't resist cupcakes or carrot cake!
I love ur dimples!
Brilliant recipe love it
I used this to bake my first EVER cake just now....still waiting for it to cool before I put the icing on the cake.....see what I did there...Thank you Gemma....I will be back :)
I tried your recipe without the nuts and icing, it was delicious. My kids were so happy!!
jemma can you make some mango cupcake please
i seriously loving you and your recepies
so simple and well explained
please keep on
you are really helping
God blesss you :*
I made this cupcake. But in a wrong way, i just put everything together and gave it a whirl.! But still it turned out amazing. Thankyou so much for your amazing cupcake recipes. Love it !
Great recipe, thank you! I don't like mess, I used a soup spoon to put the mixture into the cases. Delicious!
God Gemma! These were A-MAZING, it was the first recipe that I made with my kitchenaid mixer and I´m gonna be making another batch really soon. The cream cheese/carrot combo is just perfection. Thank you for all your lovely videos! Kisses from Chile. xx
Hi jemma ,i saw you wisked the eggs with the beater. Wasn't it better if you used a wisk attachment and beat them like if you were preparing a sponge cake?
Can I make it without nuts?
Recently found this - is this still your go-to carrot cake cupcake? Or has it been updated in the past 8 years?
I have found letting this carrot cake batter sit for 10m after complete, before putting in the oven, gives a much better result!
Food for thought! 🥕
Hey Jemma. I have a question my carrot turns green after a day. why is that happening? please respond. love how you explain it so well
Your technique with cupcake is fab! Where can I get a decorating spoon like that?
Thank you so much ma'am for the recipe! I am just a beginner but I tried two of your recipes and they came out perfectly. My parents loved it so very much... I will try to make more of your recipes soon!😊
Have you ever tried pouring messy batter into your baking tins using a measuring cup (like 1/4 cup sized or something like that)? That usually works for me!
Am I available to substitute walnut with pistachio???
Sounds very great
A non messy way to fill your cupcake baking cups is to use an ice cream scooper. I'm a baker as well and that's what I use.
Muchas gracias por compartir ésta receta Jemma!!!... Quedan deliciosos!!... 💞
Adri, una pregunta, quedan blanditos? hice otra receta que a mi parecer usaba mucha harina y no me gustaron :(
MyFairDiva ... ¡Hola!... 🌟 ¡Quedan muy muy ricos y esponjaditos!!!... 🌟🌟.. ¡Hazlos!!.. ¡No olvides precalentar el horno! Saluditos!😊
looks yumm! can i not put the walnuts or any nuts ? i am allergic to it .. :(
I love watching how you do everything...
I made these and they were the best ever loved them 😍sooooooo soft and yummy thanks Jemma
Yay thanks for using cups!!
I tried your receipe(Carrot cake cup cakes) last night and absolutely LOVE it!!!! Thank you for sharng the receipe!!!!!
Ever thought of using a disher (aka ice cream scoop)? You can get one that is the correct measure for your cupcakes and less messy.
I love lemon icing with carrot cake. Have you shown us how to make a lemon cream cheese icing earlier? If so, could you please share the link. You're marvelous!!
Great video as per usual my favourite channel and No 1 in my life great presentation to the point 10 out of 10 and more 👍👍👍👍
Have you tried any other types of flours in your baking adventures?
You are a cupcake yourself. Loved watching you make the cakes. Pretty girl you are MashaAllah
It was so yummy loved it so much Thanks Jemma!!
Hey Jemma, have you tried using an ice cream scoop to fill your cupcake pan? It helps to keep the mess at bay.
How do I convert cups into grams please? These look amazing!
Hi Jemma , love all your recipes & tips, thank you for sharing. You are my baking bible! Lol. Any chance of a winning recipe for coffee & walnut cupcakes. Keep up the good work. X
how many cupcakes does this recipe make? all your recipes do the same? you are awesome !!
Best recipe ever and very fool proof 😍
Made these 😍 everyone loveeessss them
You are adorable! And these cupcakes look amazing
a former patisserie student here, I once made a carrot cake that was so dense and gross that I was surprised it was edible at all. ='D glad to see a nice and moist cake here