Betty Rocker's Cherry Orange Carrot Cupcakes

"These sweet cupcakes are fabulously moist and yummy, with dried cherries stepping in for the more conventional raisin, and orange-flavored cream cheese icing to top them off."
 
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photo by Betty Rocker photo by Betty Rocker
photo by Betty Rocker
Ready In:
1hr 15mins
Ingredients:
16
Yields:
24 cupcakes
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ingredients

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directions

  • For Cupcakes:

  • Preheat oven to 350. Set paper cupcake liners in 2 muffin pans to make room for 24 cupcakes (my muffin pans have 12 spots each). In an electric stand mixer, combine sugar, oil, and applesauce. Add eggs one at a time. Then add dry ingredients and mix to combine. Add carrots, nuts, and cherries, and mix again. Fill each cupcake liner with about 1/2 cup of batter.
  • Place on middle rack of oven and bake until set, about 45 minutes. Remove from the oven and allow cupcakes to cool.
  • For Frosting:

  • Combine all ingredients in electric stand mixer and blend for several minutes until all lumps of powdered sugar disappear.
  • You can frost the cupcakes by dunking them upside down into the frosting, twisting, and flicking a cute little peak over on top when you pull them out.
  • I like to put a dried cherry or a sliver of crystallized ginger on top.

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RECIPE SUBMITTED BY

I've never met a cooking project I didn't like. I make cheese, pickles, every single one of my kid's birthday cakes, and have been known to travel with a sous vide in my suitcase.
 
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