Orange and Carrot Cupcakes with Citrus Cream Cheese Icing
These fine-crumbed Orange and Carrot Cupcakes are filled with good-for-you ingredients and topped with a citrus fruit-infused creamy cream cheese frosting.
For the cupcakes: In a large bowl, whisk together the flours, baking powder, baking soda, ginger, nutmeg, and salt. Set aside.
In the bowl of a stand mixer, or in a large mixing bowl if using a hand mixer, beat the eggs with the oil until well incorporated. Add the sugars and beat until the mixture is light, about 3 minutes. Add the dry ingredients and stir just to combine. Add the grated carrots, orange or clementine zest and pulp, and walnuts, and fold to incorporate.
Fill the muffin cups about 2/3 full. Bake for 25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool to room temperature.
For the frosting: In the bowl of a stand mixer, or in a large mixing bowl if using a hand mixer, beat the cream cheese and butter together until creamy. Lower the speed and add the sugar. Once the sugar is incorporated, beat at medium-high speed for a minute or two, or until the frosting is light and fluffy. Add the salt, vanilla, and zests, and mix to incorporate.
Use a pastry bag or an offset spatula to decorate the cupcakes with the frosting. Decorate with thinly sliced carrots.
STORAGE
Store the frosted orange and carrot cupcakes in an airtight container for up to 5 days in the refrigerator, or up to two months in the freezer.
SERVING
Always return the cupcakes to room temperature before serving. To defrost a cupcake, simply leave it to room temperature for 20 to 30 minutes and enjoy.
To prepare the orange for this recipe, zest it first, then use a sharp knife to completely remove the rind. Chop the flesh very finely, discarding the pits.
Recipe Credit: Adapted from Zoë François, Zoë Bakes
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