we’re in cupcake mode this week – its my daughter’s birthday on thursday so we are making cupcakes for school, her party, the whole town….
these are a family favorite.
Carrot Cupcakes with Cream Cheese Icing
1 cup sugar
1/3 cup vegetable oil
2 tablespoons orange juice
1/2 teaspoon vanilla extract
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup plus 2 tablespoons flour
1 1/2 cups shredded carrots
1/2 cup chopped walnuts
1/4 cup shredded coconut, plus more for garnish
1. Preheat oven to 350°. In a bowl, combine sugar, vegetable oil, orange juice, vanilla extract, and eggs.
2. Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut with a spoon or spatula.
3. Oil a standard muffin tin or line with paper cups; distribute batter evenly.
4. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool before frosting. Garnish with toasted shredded coconut.
Cream Cheese Icing
8 ounces cream cheese (room temperature)
3/4 cup confectioners’ sugar
1/4 tablespoon vanilla extract
In a mixing bowl, combine cream cheese, confectioners’ sugar, and vanilla extract. Whisk until smooth.