Betty Rocker's Cherry Orange Carrot Cupcakes

READY IN: 1hr 15mins
UNITS: US

INGREDIENTS

Nutrition
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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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