Carrot Cupcakes with Orange Icing
Carrot Cupcakes with Orange Icing is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 350°F with rack in middle.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 350°F with rack in middle.
Line muffin cups with paper liners.
Coarsely grate enough carrots to measure 2 cups using large teardrop holes of a box grater.
Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl.
Whisk together oil, eggs, brown sugar, grated carrots, and vanilla in a large bowl, then stir in flour mixture until just combined.
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.
Cool in pan on a rack 10 minutes.
Remove cupcakes from pan and cool completely on rack, about 1 hour more.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.