Betty Rocker's Cherry Orange Carrot Cupcakes
photo by Betty Rocker
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Yields:
-
24 cupcakes
ingredients
-
Cupcakes
- 2 cups sugar
- 3⁄4 cup canola oil or 3/4 cup vegetable oil
- 3⁄4 cup applesauce
- 4 large eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 3 cups carrots, peeled and grated
- 1⁄2 cup walnuts, chopped
-
Frosting
- 2 cups powdered sugar
- 8 ounces cream cheese, softened
- 1 tablespoon orange zest (1 orange)
- 2 teaspoons vanilla
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
Betty Rocker
South Orange, New Jersey
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.