Imagine biting into a cupcake that's not just a dessert, but a tantalizing journey of flavors that dance on your taste buds! These Carrot and Orange Cupcakes are about to revolutionize your baking game, combining the earthy sweetness of carrots with the bright, citrusy punch of fresh orange. Whether you're a seasoned baker or a curious kitchen novice, this recipe promises to transform your ordinary afternoon into an extraordinary culinary adventure that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup grated carrots
- 1/2 cup fresh orange juice
- 1 tsp orange zest
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon until well combined and no lumps remain.
- In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. Whisk until the sugars are fully incorporated and the mixture becomes smooth.
- Add eggs one at a time to the sugar mixture, beating well after each addition to ensure a uniform consistency.
- Fold in the grated carrots, fresh orange juice, and orange zest into the wet ingredients until evenly distributed.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter.
- If using, fold in the chopped walnuts, distributing them evenly throughout the batter.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, frost with cream cheese frosting or enjoy as is.
Tips
- Always use fresh ingredients, especially the orange juice and zest, to maximize flavor intensity.
- Grate carrots finely to ensure even distribution and a smooth cupcake texture.
- Don't overmix the batter - this can lead to tough, dense cupcakes. Mix just until ingredients are combined.
- For extra moisture, make sure your carrots are freshly grated and not too dry.
- Let the cupcakes cool completely before frosting to prevent the cream cheese frosting from melting.
- Optional add-ins like walnuts can provide a delightful crunch, but toast them lightly beforehand for enhanced flavor.
- Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 20g
Protein: 2g
Fat: g
Saturated Fat: g
Cholesterol: 20mg
