Carrot Cupcakes with Orange Icing
Indulge in the perfect balance of sweetness and zest with these moist and flavorful Carrot Cupcakes with Orange Icing. Packed with freshly grated carrots and warm cinnamon, these cupcakes are irresistibly tender and subtly spiced. A hint of unsweetened applesauce keeps them light, while the creamy orange icing—made with real orange zest and juice—adds a burst of citrusy freshness. Perfect for spring gatherings, afternoon tea, or any occasion that calls for a delightful dessert, this easy recipe takes just 20 minutes to prep and yields 12 cupcakes worth savoring. Whether you opt to enhance the frosting with cream cheese or keep it butter-based, these homemade cupcakes are guaranteed to impress!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.75 cup granulated sugar
- 0.5 cup light brown sugar
- 0.5 cup vegetable oil
- 0.25 cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups grated carrots
- 2 cups powdered sugar
- 0.25 cup unsalted butter
- 2 teaspoons orange zest
- 2 tablespoons fresh orange juice
- 2 ounces cream cheese (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, combine granulated sugar, brown sugar, vegetable oil, and applesauce. Whisk until smooth.
Add the eggs and vanilla extract to the sugar mixture and beat until fully incorporated.
Gradually add the dry ingredients to the wet ingredients. Stir just until combined, being careful not to overmix.
Fold in the grated carrots gently until evenly distributed throughout the batter.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove from the oven and allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
To make the orange icing, beat the powdered sugar, unsalted butter, orange zest, and orange juice together in a medium bowl until smooth. If using cream cheese, beat it together with the butter before adding the other ingredients.
Once the cupcakes are completely cooled, spread or pipe the orange icing on top of each cupcake.
Serve and enjoy your delicious Carrot Cupcakes with Orange Icing!
Nutrition Facts
Calories |
4107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.0 g | 205% | |
| Saturated Fat | 44.3 g | 222% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 497 mg | 166% | |
| Sodium | 2159 mg | 94% | |
| Total Carbohydrate | 660.8 g | 240% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 504.4 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 304 mg | 23% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1054 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
