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Carrot Cupcakes with Orange Cream Cheese Frosting

January 8, 2010

by Elizabeth

Last night our friends had a game watching party for the terrible, sad game we’re not going to talk about here – because this is most definitely not a sports blog – and I was asked to bring a side or a dessert. Normally I do everything in my power to avoid being the one who brings dessert due to my irrational fear of baking, but this time I took the request as a challenge. I was going to make the dessert, and it would be good! And even better, it would be orange for UT! Nothing like baked goods to show your team spirit, right?

I have to admit, these cupcakes weren’t scary at all. Even better, they were really, really good – super moist with just the right amount of spice.  And it’s really amazing that I didn’t mess them up, considering they were baked at 11 pm, post four hours of celebrating a friend’s engagement (yay bride!). Maybe I should only bake after 3 glasses of wine from now on?

Carrot Cupcakes with Orange Cream Cheese Frosting

adapted from Gourmet and Bon Appetit

For Cupcakes

4 medium carrots
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon grated nutmeg
3/4 cup vegetable oil
3 large eggs
1 cup packed light brown sugar
1 teaspoon pure vanilla extract

For Frosting

1 stick unsalted butter, room temperature
1 8-ounce packages cream cheese, room temperature
1 1/2 teaspoons finely grated orange peel
1 cup powdered sugar, sifted

Preheat oven to 350°F with rack in middle. Line 12 muffin cups with paper liners.

Coarsely grate enough carrots to measure 2 cups using large teardrop holes of a box grater. I only needed 3 carrots.

Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl. In another large bowl, whisk together oil, eggs, brown sugar, grated carrots, and vanilla, then stir in flour mixture until just combined.

Divide batter among muffin cups and bake until golden and a toothpick inserted into center of a cupcake comes out clean, 20 to 25 minutes.

While cupcakes are baking, make the icing. Beat the butter until smooth, then add the cream cheese and orange zest and beat until well mixed. Add in the powdered sugar and beat until smooth.

Remove cupcakes from pan and cool completely, at least one hour. Frost the cupcakes using a spatula or a pastry bag, if you want to get fancy. These get even better overnight.

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3 Comments leave one →
  1. Casey Thompson permalink
    January 15, 2010 11:37 pm

    YAY! Glad these turned out great! And yes, cooking after drinking and celebrating a Kuntz engagement always helps! 😉

  2. Catherine permalink
    June 10, 2010 10:25 pm

    Just made these for a friend and they are super easy to make and are deliciously moist!! I added raisins to half of the batter & it added great texture and flavor. Yay for another hit from LDM
    xo

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  1. a little twist: Almond & Carrot Cake « Deux Maisons

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