With Easter right around the corner, carrot cake recipes are popping up everywhere. This recipe is an easy version of the classic, in cupcake form. Light, moist, filled with a spiced carrot flavor and topped with the perfect orange zest buttercream- these delightful cupcakes are the perfect way to end your holiday! For more, head on over to Grandbaby Cakes.
Orange Carrot Cupcakes
|6 ounces of pureed carrots||3/4 cup granulated sugar|
|1/4 cup orange flavored greek yogurt||1/4 cup vegetable or canola oil|
|2 lightly beaten large eggs||2 teaspoons pure vanilla extract|
|1 cup all-purpose flour||1 teaspoon baking powder|
|1 1/2 teaspoons baking soda||1/2 teaspoon salt|
|1 teaspoon ground cinnamon||1/4 teaspoon ground nutmeg|
|2 sticks unsalted butter, room temperature||4 cups powdered sugar|
|2 tablespoons orange juice||1 tablespoon orange zest|
Preheat oven to 350 degrees.
In one large bowl, add pureed carrots, granulated sugar, greek yogurt, oil, beaten eggs, and vanilla extract.
In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Slowly add the dry ingredients to the wet ingredients and mix until well incorporated.
Scoop batter into cupcake lined muffin pan.
Bake for 23-26 minutes or until toothpick inserted into center comes out clean.
Cool cupcakes on cooling rack.
Add butter to the bowl of your mixer and slowly mix in powdered sugar then turn mixer to high to blend until creamy.
Add in your orange juice and zest until smooth.
Frost cupcakes after they have completely cooled then serve.