Martha's Carrot Cupcakes With Cream Cheese Frosting
Adapted from Marthastewart.com. If macadamia oil is not available, substitute vegetable oil.
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READY IN: 40mins
YIELD: 12 cupcakes
UNITS: US
INGREDIENTS
Nutrition- 1cup sugar
- 1⁄3cup macadamia nut oil
- 2tablespoons orange juice
- 1⁄2teaspoon vanilla extract
- 2large eggs
- 1teaspoon baking powder
- 1⁄2teaspoon baking soda
- 1⁄2teaspoon ground cinnamon
- 1⁄2teaspoon ground allspice
- 1⁄2teaspoon ground nutmeg
- 1⁄2teaspoon salt
- 3⁄4
- 2tablespoons flour
- 1 1⁄2
For the frosting
- 8
- 3⁄4
- 1⁄2teaspoon vanilla extract
-
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DIRECTIONS
- Preheat oven to 180°C.
- Line a standard 12-cup muffin tin with paper cups.
- In a bowl, combine sugar, macadamia oil, orange juice, vanilla extract, and eggs.
- Stir in baking powder, baking soda, cinnamon, allspice, nutmeg and salt.
- Add flour; mix. Stir in carrots.
- Divide batter evenly among muffin cups, filling only about 3/4 of the way up.
- Bake for about 20-25 minutes or until toothpick inserted in center comes out clean.
- Allow cupcakes to cool completely before frosting.
- Meanwhile, in a mixing bowl, combine cream cheese, confectioners' sugar, and vanilla extract.
- Whisk until smooth.
- Frost cupcakes, and garnish with orange zest.
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