Get ready to experience a dessert that's about to revolutionize your baking game! These Carrot Cake Cupcakes with Orange Buttercream Frosting are not just another ordinary treat - they're a magical fusion of moist, spiced cake and zesty citrus that will transport your taste buds to dessert heaven. Imagine biting into a perfectly balanced cupcake that combines the earthy sweetness of carrots, the crunch of walnuts, and a silky smooth orange-infused frosting that will make your guests beg for the recipe. Whether you're a baking novice or a seasoned pro, these cupcakes are guaranteed to impress and delight!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup walnuts, chopped
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tablespoons orange juice
- 1 teaspoon orange zest
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners to prepare for baking the cupcakes.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
- In another bowl, combine the vegetable oil and eggs. Beat them together until the mixture is smooth and well blended.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
- Fold in the grated carrots, crushed pineapple (make sure it is drained well), and chopped walnuts into the batter until evenly distributed.
- Using a spoon or a cookie scoop, fill each cupcake liner about two-thirds full with the batter.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Once baked, remove the cupcakes from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the orange buttercream frosting. In a large mixing bowl, beat the softened unsalted butter with an electric mixer until creamy and smooth.
- Gradually add the powdered sugar, mixing on low speed until combined. Once the sugar is incorporated, increase the speed to medium and beat until fluffy.
- Add the orange juice and orange zest to the frosting, mixing until well combined. If the frosting is too thick, add a little more orange juice until you reach your desired consistency.
- Once the cupcakes are completely cooled, frost each cupcake generously with the orange buttercream using a spatula or piping bag.
- Optionally, garnish the frosted cupcakes with additional orange zest or a sprinkle of chopped walnuts for added texture and decoration.
- Serve the carrot cake cupcakes immediately, or store them in an airtight container at room temperature for up to 3 days.
Tips
- Always use fresh, finely grated carrots for the best texture and moisture.
- Make sure to drain the crushed pineapple thoroughly to prevent a soggy batter.
- Don't overmix the batter - mix just until ingredients are combined to keep the cupcakes tender.
- Use room temperature eggs and butter for smoother mixing and better incorporation.
- For the fluffiest frosting, beat the butter until it's completely smooth before adding powdered sugar.
- If the frosting is too thick, add orange juice a teaspoon at a time to reach the perfect consistency.
- Let the cupcakes cool completely before frosting to prevent melting and sliding.
- For a professional look, use a piping bag to create beautiful frosting swirls.
- Store cupcakes in an airtight container to maintain freshness and prevent drying out.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 52g
Protein: 4g
Fat: 24g
Saturated Fat: 12g
Cholesterol: 75mg
