Description

These carrot cupcakes are light, moist, and perfectly spiced, topped with a tangy orange icing that adds a refreshing citrus twist. Ideal for any occasion, these cupcakes are sure to satisfy both carrot cake lovers and those seeking a sweet citrus treat.

Ingredients

Scale

For the Carrot Cupcakes:

1 ½ cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 ½ tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp salt

1 cup granulated sugar

½ cup vegetable oil (or melted coconut oil)

2 large eggs

1 tsp vanilla extract

1 ½ cups grated carrots (about 3 medium carrots)

For the Orange Icing:

1 ½ cups powdered sugar

2 tbsp fresh orange juice

1 tsp orange zest

2 tbsp unsalted butter (softened)

½ tsp vanilla extract

Instructions

Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Prepare the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Mix the Wet Ingredients:
In a separate bowl, beat together the sugar, oil, eggs, and vanilla extract until smooth and combined.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture and stir until just combined. Be careful not to overmix.
Add Grated Carrots:
Fold in the grated carrots, ensuring they’re evenly distributed throughout the batter.
Fill the Cupcake Liners:
Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
Bake the Cupcakes:
Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Make the Orange Icing:
In a small bowl, whisk together the powdered sugar, orange juice, orange zest, softened butter, and vanilla extract until smooth and creamy. If the icing is too thick, add a little more orange juice, a teaspoon at a time, until you reach your desired consistency.
Frost the Cupcakes:
Once the cupcakes are completely cool, spread the orange icing on top. You can use a butter knife or a piping bag for a more decorative finish.

Notes

Carrot Preparation: To avoid excess moisture in the cupcakes, make sure to pat the grated carrots dry with a paper towel before adding them to the batter.
Storage: Store leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want to store them for a longer period, refrigerate them for up to a week.
Make Ahead: Both the cupcakes and the icing can be made in advance. Simply frost the cupcakes right before serving.

Prep Time: 20 minutes
Cook Time: 18-22 minutes

Nutrition

Calories: 250
Sugar: 22g
Sodium: 150mg
Fat: 12g
Carbohydrates: 35g
Fiber: 1g
Protein: 2g