Carrot Cake Cupcakes with Orange Icing

Orange you glad you planted those carrots?

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Carrot cupcakes with organge icingThese delicious cupcakes are a snap to put together and taste like a lighter version of regular carrot cake, each perfectly portioned into a single serving.

Serves: 12
Prep: 10 min
Cook: 20 min
Total: 50 min

Ingredients

  • 1 1/4 cups granulated sugar
  • 3/4 cup canola oil
  • 1/3 cup low-fat buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground allspice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 carrots, grated
  • 1/2 cup golden raisins
  • 1 1/2 cups confectioners' sugar
  • 2 tablespoons orange juice
  • 2 teaspoons grated orange zest

Directions
1. Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.

2. Combine the granulated sugar, oil, buttermilk, eggs, and vanilla extract in a bowl. Combine the flour, baking powder, allspice, baking soda, and salt in a separate bowl. Add the flour mixture to the oil mixture and stir until smooth. Fold in the carrots and raisins.

3. Spoon the batter into the muffin cups and bake for 19 to 20 minutes, or until golden and the cupcakes are slightly springy when touched. Cool the cupcakes in the pan for 5 minutes, then transfer to a rack to cool completely.

4. Combine the confectioners' sugar and orange juice and zest in a bowl, stirring until smooth. Spread some of the icing over each cupcake with a small spatula and let stand for 15 minutes before serving.

Nutritional Facts per serving
Calories 386.3 cal
Fat 14.9 g
Saturated Fat 1.3 g
Cholesterol 35.5 mg
Sodium 239.2 mg
Carbohydrates 61.6 g
Total Sugars 44 g
Dietary Fiber 1.1 g
Protein 3.6 g

Courtesy of the Rodale Healthy Recipe Finder.

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