Martha's Carrot Cupcakes With Cream Cheese Frosting

Total Time
40mins
Prep 15 mins
Cook 25 mins

Adapted from Marthastewart.com. If macadamia oil is not available, substitute vegetable oil.

Ingredients Nutrition

Directions

  1. Preheat oven to 180°C.
  2. Line a standard 12-cup muffin tin with paper cups.
  3. In a bowl, combine sugar, macadamia oil, orange juice, vanilla extract, and eggs.
  4. Stir in baking powder, baking soda, cinnamon, allspice, nutmeg and salt.
  5. Add flour; mix. Stir in carrots.
  6. Divide batter evenly among muffin cups, filling only about 3/4 of the way up.
  7. Bake for about 20-25 minutes or until toothpick inserted in center comes out clean.
  8. Allow cupcakes to cool completely before frosting.
  9. Meanwhile, in a mixing bowl, combine cream cheese, confectioners' sugar, and vanilla extract.
  10. Whisk until smooth.
  11. Frost cupcakes, and garnish with orange zest.
Most Helpful

5 5

I didn't make the icing, but the cupcakes were moist, light and totally awesome! Will become a regular treat in our household

5 5

I had never had carrot cake before, and was a little nervous about it...I don't want no veggies in my desserts! lol. These were so great though! I am now officially a carrot cake lover. They were easy to make and tasted great too. The frosting was also delcious and would be yummy on lots of things. Thanks so much for posting!

5 5

These buns have made me a hero. They are my wife's new favourite dessert. If there's a few left over, they mysteriously disappear over the next couple of days. Vegetable oil instead of macadamia, and 1-1/2 tsp of ground mixed spice. Superb.