Carrot Cupcakes with Cream-Cheese Icing

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Carrot Cupcakes with Cream-Cheese Icing

Ingredients

  • 1 cup sugar
  • 1/3 cup vegetable oil
  • 2 tablespoons orange juice
  • 1/2 teaspoon vanilla extract
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 3/4 cup plus 2 tablespoons flour
  • 1 1/2 cups shredded carrots
  • 1/2 cup chopped walnuts
  • 1/4 cup shredded coconut, plus more for garnish
  • For the Icing:
  • 8 ounces cream cheese (room temperature)
  • 3/4 cup confectioners’ sugar
  • 1/4 tablespoon vanilla extract

Instructions

1. Preheat oven to 350°. Make the cupcakes: In a bowl, combine sugar, vegetable oil, orange juice, vanilla extract, and eggs.

2. Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.

3. Oil a standard muffin tin or line with paper cups; distribute batter evenly.

4. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool before frosting. Garnish with toasted shredded coconut.

5. Make the icing: In a mixing bowl, combine cream cheese, confectioners’ sugar, and vanilla extract. Whisk until smooth.
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