Description
Delightful carrot cupcakes with zesty orange icing elevate classic dessert comfort to a new level of culinary joy. Sweet, spiced cake layers crowned with tangy citrus frosting promise a memorable treat sure to impress friends and family.
Ingredients
Scale
Main Ingredients (Dry):
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 1 cup granulated sugar
Wet Ingredients:
- 0.5 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups grated carrots (about 3 medium carrots)
Icing Ingredients:
- 1.5 cups powdered sugar
- 2 tablespoons fresh orange juice
- 1 teaspoon orange zest
- 2 tablespoons unsalted butter (softened)
- 0.5 teaspoon vanilla extract
Instructions
- Heat oven to 350F (175C) and arrange cupcake liners in a 12-cup muffin tin.
- Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a mixing bowl using a whisk.
- Cream sugar, oil, eggs, and vanilla extract in a separate bowl until the mixture becomes uniform and glossy.
- Gently incorporate dry ingredients into the wet mixture, stirring minimally to prevent overmixing.
- Integrate freshly grated carrots into the batter, ensuring even distribution throughout.
- Portion batter into cupcake liners, filling each approximately two-thirds full for consistent rising.
- Bake cupcakes for 18-22 minutes, checking doneness with a toothpick that should emerge clean when inserted into the center.
- Allow cupcakes to rest in the tin for 5 minutes before transferring to a wire rack for complete cooling.
- Prepare zesty orange icing by blending powdered sugar, orange juice, orange zest, softened butter, and vanilla extract until smooth.
- Adjust icing consistency by adding orange juice incrementally if needed.
- Once cupcakes are thoroughly cooled, apply orange icing using a spatula or piping bag for an elegant finish.
Notes
- Gentle mixing prevents tough cupcakes by avoiding gluten development, ensuring a tender crumb that melts in your mouth.
- Grate carrots finely and pat them dry to prevent excess moisture from making the cupcakes dense or soggy.
- Replace oil with applesauce for a lower-fat version that maintains moisture and reduces calories without sacrificing flavor.
- Use gluten-free flour blend as a direct substitute for all-purpose flour to make these cupcakes suitable for those with gluten sensitivities.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 220
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg