Carrot and Orange Cupcakes with Orange Icing
Carrot orange cupcakes are a completely different take on carrot cake. Instead of heavy wintery spices, I’ve flavoured the carrot sponge with vibrant orange.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
For the cupcakes:
- 2 carrots (medium-sized, raw)
- 150 g unsalted butter, softened
- 150 g granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoons orange zest
- 200 g plain flour (all purpose)
- 1.5 teaspoon baking powder
- ½ teaspoon salt
For the icing:
- 75 g unsalted butter , softened
- 250 g powdered icing sugar (confectioner's)
- 2-3 tablespoons orange juice
Preheat oven to 170C/325F. Line or grease a muffin tray.
Peel and finely grate the carrots. Set aside.
In a large bowl, cream together the butter and sugar until fluffy. Beat in the eggs, one at a time, and then beat in the carrot, vanilla and orange zest.
Sift in the flour, baking powder and salt and stir to gently combine.
Fill the muffin cups ¾ full and bake for 15-20 minutes or until an inserted skewer comes out clean. Allow to cool in the tins for 10 minutes then remove and allow to cool completely on a wire rack. Frost with the icing when cold.
Calories: 342kcal | Carbohydrates: 47g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 67mg | Sodium: 205mg | Potassium: 119mg | Sugar: 33g | Vitamin A: 2210IU | Vitamin C: 2.2mg | Calcium: 36mg | Iron: 1mg