Bake it Yourself: Citrus Carrot Cupcakes

1 Apr


Hope everyone had a wonderful Easter yesterday! And a merry April Fool’s day for those of you pranksters that celebrate! I know I know, another carrot cupcake recipe? But these are delicious with the orange juice I add in them and they are what I made yesterday as an obvious Easter staple. Quick and easy, no mixer needed (except if you’re making the frosting) – a perfect addition to the cupcake family.

Citrus Carrot Cupcakes
Yield: 12 cupcakes

1 1/3 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
2 large eggs
2/3 cup brown sugar
2/3 cup vegetable or canola oil
1/2 tsp vanilla extract
1/4 cup fresh orange juice
1 1/3 cup finely grated carrots
1 tsp orange zest

Frosting Ingredients
2 1/4 cups sifted confectioners sugar
1/2 cup cream cheese
1/4 cup unsalted butter
1/2 tsp vanilla extract

Preheat your oven to 350 degrees F. Line a cupcake pan with paper liners and spray top of pan with nonstick cooking spray.

Grated CarrotsGrate your carrots and orange. One large orange should suffice for the juice and zest in this recipe. Also, I like using a zester for the carrots instead of a grater because I don’t like big chunks of carrot in my cupcakes.

Citrus Carrot Cupcake Dry IngredientsIn a medium sized bowl, combine the flour, baking soda, cinnamon, and salt. Set aside.

Citrus Carrot Cupcake Wet IngredientsIn a large bowl, whisk the two large eggs together. Add the sugar, oil, vanilla extract, orange juice, and mix well.

Adding Carrots to Wet IngredientsAdd your carrots and orange zest to the wet ingredients and combine.

Combining Wet and Dry Carrot Cupcake IngredientsFold your dry ingredients into your wet until fully incorporated.

Citrus Carrot Cupcake PanUsing an ice cream scooper, because it’s easiest, fill your cupcake pan about 2/3 of the way up. Make sure you fill them all the same so they bake evenly. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.

Citrus Carrot Cupcake Cream Cheese FrostingWhile you’re waiting for those to bake you can make the frosting. In a large bowl mix the butter and cream cheese together well. Then add vanilla extract and gradually mix in the sifted confectioners sugar. You don’t want to add the sugar in all at once unless you want an explosion of confectioners sugar dust to hit you in the face! Cover and set aside or refrigerate if you’d like, but if you make it far ahead in advance, make sure you let it sit and come to room temperature for easier application.

Frosted Citrus Carrot Cupcakes 1Once the cupcakes are done, let them cool down in the pan for 5-10 minutes. Then de-pan the cupcakes and let them completely cool off before frosting. Spread or pipe frosting on cupcakes and decorate with the crushed walnuts if desired.

Frosted Citrus Carrot Cupcakes 2And enjoy! Take a bite of the cake without the frosting first, I’m telling you the orange adds just a nice bit of acidity that really make these ol’ carrot cupcakes pop!

Love & Sweets,

8 Responses to “Bake it Yourself: Citrus Carrot Cupcakes”

  1. Heather @ Sugar Dish Me April 1, 2013 at 8:54 pm #

    No apologies necessary for a zillion carrot cupcake recipes. I can’t get enough. It’s my favorite ever. Love these with the orange juice & zest!!

  2. Choc Chip Uru April 1, 2013 at 11:29 pm #

    Yummmmm easter cupcakes 😀
    Happy Easter!

    Choc Chip Uru

  3. thehungrymum April 7, 2013 at 10:45 pm #

    So pretty. Citrus + carrot = 🙂

  4. 1EarthUnited April 26, 2013 at 11:54 am #

    Your cupcakes look amazing, thanks for the recipe, orange zest is genius!

I'd love to hear your thoughts!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: