Carrot Cupcakes with Orange Icing

 


2 cups grated carrots

⅔ cup butter, room temperature

¾ cup granulated sugar

2 large eggs

1 ½ teaspoon vanilla extract

1 teaspoon tangelo or orange zest

2 cups all purpose flour

1 ½ teaspoon baking powder

½ teaspoon salt


Orange Icing

½ cup room temperature butter

2 ½ cups powdered sugar

2-3 tablespoons tangelo or orange juice, fresh squeezed

Optional: Additional zest for garnish


In a large mixing bowl, cream butter using a hand mixer until fluffy.  Slowly sift in powdered sugar and beat until it is thick.  Add enough juice to make it frosting consistency.



Muffins:

Preheat the oven to 350 degrees.


Peel carrots and finely grate them.


In a mixing bowl, cream the butter and the sugar together until it is fluffy.  This will take 2-3 minutes. Beat in the eggs one at a time.  


Once the eggs are incorporated, beat in the grated carrots, vanilla and zest.


Sift in the flour, baking powder and salt.  Gently stir to combine the ingredients.


Fill muffin cups or non-stick sprayed muffin tins ¾ of the way full.  Bake for 15-20 minutes or until a toothpick comes out dry. 


Allow the muffins to cool for 10-15 minutes and then remove the muffins from the tin onto a plate to finish cooling. Once they are completely cooled, frost with the icing and garnish with additional orange zest. 



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