Citrus Carrot Cake Cupcakes

My Citrus Carrot Cake Cupcakes offer a delightful orange variation on the classic carrot cake we adore. They are rich in citrus flavor, filled with aromatic spices, and an excellent source of vitamin C.

By Rose Huxford

Carrot cake is a beloved treat in my home, but I decided to elevate the classic recipe by incorporating oranges to boost flavor and Vitamin C. My Citrus Carrot Cake Cupcakes are not overly sweet, free of oil and can also be made dairy-free, gluten-free and egg-free. You can add frosting for extra sweetness for a festive touch, or enjoy them without it.

Citrus Carrot Cake Cupcakes

Yields: 24 cupcakes

Pre-heat oven: 375 degrees F

Prep-time: 10 minutes

Bake-time: 15-20 minutes

Equipment: Muffin pans, muffin liners, cutter board, grater, 2 large bowls, 1 medium bowl, spatula, whisk, measuring spoons, measuring cups, liquid measuring cup, ice cream scooper, cooling rack.

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

By Rose Huxford

*As an Amazon and King Arthur Associate, I earn from qualifying purchases.

Ingredients

• 2.5 cups King Arthur all-purpose flour or King Arthur GF 1:1 ratio baking flour

• 1 tsp salt

• 1 tsp baking powder

• 2 tsp ground cinnamon, I use Ceylon cinnamon

• 2 tsp allspice

• 1 1/2 tsp ground ginger

• 1 tsp ground nutmeg

• 1 cup walnuts or pecans, chopped

• 2 1/2 cups shredded carrots

• 1 whole orange zest

• 2 eggs (or substitute with 1/2 cup of applesauce)

• 1/2 cup unsweetened applesauce

• 1/2 cup real maple syrup

• 1 tsp pure vanilla extract

• 1/2 tsp pure almond extract

• 1/2 cup cane sugar or monk fruit sweetener

• 1/2 cup coconut sugar or brown sugar

• juice from 1 whole orange

Orange Cream Cheese Frosting

• 3-5 tbsp juice from orange

• 1 cup powder sugar

• 1 cup softened cream cheese, or dairy free cream cheese

• 1/4 softened butter, or dairy free butter

• 1/4 tsp allspice

• 1/2 tsp ground cinnamon

• 1/2 tsp pure almond extract

• pinch of salt

Directions

1. Pre-heat your oven to 375 degrees F.

2. Line your muffin pan(s) with muffin liners and set it aside.

3. In a large bowl add your flour, salt, baking powder, spices, and nuts.

4. Grate approximately 2 1/2 cups of carrots on a cutting board, and then incorporate them into your dry mixture. Use a spatula to combine the ingredients, ensuring the shredded carrots are thoroughly coated with flour. Create a well in the center.

5. In another large bowl, whisk together the eggs, applesauce, maple syrup, vanilla extract, almond extract, both sugars and juice from an orange.

6. Pour the wet mixture into your dry mixture. Use the spatula to incorporate the ingredients until it's just blended, try to not over mix.

7. Use a ice cream scooper to scoop the batter into your prepared muffin pan(s).

8. Bake for about 15-20 minutes, or until a toothpick comes out clean from the center.

9. Allow the cupcakes to cool in the pan for a few minutes, before transferring them to the cooling rack.

10. Once the cupcakes have completely cooled, it's time to make the frosting.

Frosting Directions

1. In a medium bowl, mix softened cream cheese, softened butter, juice, powdered sugar, allspice, cinnamon, almond extract, and salt. Whisk the ingredients together until the mixture is somewhat thick. If it's too runny, add more powdered sugar until you achieve the desired consistency.

2. Spread on top of the cupcakes and enjoy!