Carrot Cupcakes with Orange Icing
Carrot orange cupcakes are a completely different take on carrot cake. Instead of heavy wintery spices, they're flavored with zesty orange.
Servings: 12
Calories: 342kcal
Cost: $10
Ingredients
For the cupcakes:
- 2 medium carrots (250g, 2 cups grated)
- ⅔ cup (150g) butter at room temperature
- ¾ cup (150g) granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 2 cups (220g) all-purpose flour (plain flour)
- 1.5 teaspoon baking powder
- ½ teaspoon salt
For the icing:
- ⅓ cup (75g) butter at room temperature
- 2 ¼ cups (250g) powdered icing sugar
- 2-3 tablespoons orange juice
Instructions
- 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.
For the icing:
- In a large bowl, cream the butter until fluffy. Sift in the icing sugar and beat until thick. Add enough of the orange juice to make it a frosting consistency.
Nutrition
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