Carrot Cupcakes with Cardamom Chai & Walnuts


Up your cupcake game with this amazing combination.


150 grams of unsalted butter

100 grams of fine granulated sugar

50 grams of brown sugar

2 eggs (M)

200 grams of self-raising flour

200 grams of grated carrot

4 scoops of Chalo Cardamom Chai

100 grams of Chalo Organic Walnuts

Topping/ Icing

150 grams of cream cheese

100 gram butter (unsalted)

180 grams of icing sugar

1 tsp vanilla extract

Chalo Chai Apple cupcake


  1. Fill the muffin tin with individual muffin cups. Preheat the oven to 175 degrees.
  2. Take a bowl and mix 150 grams of butter together with the 150 grams of sugar. While you continue to mix, add the eggs and when well mixed, add the grated carrot, the crushed Chalo Walnuts and a pinch of salt.
  3. Sieve the self-raising flour over the mixture and also add the scoops of Cardamom chai and mix well.
  4. When everything is well mixed you can start filling the muffin cups. Fill the moulds just below the edge, they don't get very high. Put them in the oven for 20 to 25 minutes and then let them cool completely before adding the topping.
  5. Take a bowl and mix the ingredients for the topping (butter, cream cheese, vanilla flavour and powdered sugar) in a bowl and mix until smooth. Then put it in the fridge so that it stiffens further. The topping will never harden.
  6. Put a piece of baking paper on a cutting board.
Would you rather make a cake? Then use a baking tin with a diameter of 20 cm, with a baking time of max. 45 minutes.Surprise your colleagues with these delicious cupcakes, or just enjoy them yourself!