Carrot Cupcakes with Orange Icing
Moist and flavorful carrot cupcakes spiced with cinnamon, ginger, and nutmeg, topped with a bright orange icing. These delightful treats combine fresh carrots with warm spices and are finished with a citrusy sweet glaze.
Ingredients
- •4 medium medium carrots
- •1½ cups all-purpose flour
- •1½ teaspoons baking powder
- •½ teaspoon baking soda
- •¾ teaspoon salt
- •1 teaspoon ground cinnamon
- •½ teaspoon ground ginger
- •¼ teaspoon grated nutmeg
- •¾ cup vegetable oil
- •3 large eggs
- •1 cup packed light brown sugar
- •1 teaspoon pure vanilla extract
- •1¼ cups confectioners sugar
- •½ teaspoon grated orange zest
- •2½ tablespoons fresh orange juice
- •1 pan muffin pan
- •12 pieces paper liners
- •12 pieces candied carrot curls
Cooking Instructions
- 1.
Preheat oven to 350°F with rack in middle. Line muffin cups with paper liners.
5 min
- 2.
Coarsely grate enough carrots to measure 2 cups using large teardrop holes of a box grater.
10 min
- 3.
Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl.
5 min
- 4.
Whisk together oil, eggs, brown sugar, grated carrots, and vanilla in a large bowl, then stir in flour mixture until just combined.
10 min
- 5.
Divide batter among muffin cups and bake until golden and a wooden pick inserted into center of a cupcake comes out clean, 20 to 25 minutes.
25 min
- 6.
Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely on rack, about 1 hour more.
70 min
- 7.
Sift confectioners sugar into a bowl. Whisk in zest and 2 tablespoons juice until smooth. If icing is too thick, add more juice, 1 teaspoon at a time. Dip top of each cupcake into icing, letting excess drip off. Put a carrot curl on top of each and let icing set, about 15 minutes.
20 min
