Carrot and Orange Cupcakes








These have to be the best tasting homemade cupcakes that we have ever had! The cupcake is extremely moist and the frosting is rich and decadent!

Makes: 12 cupcakes

You’ll need:

1/2 cup butter, softened

1/4 cup (generous amount) light brown sugar

juice and finely grated rind of 1 small orange

2 large eggs, lightly beaten

generous 1 cup of grated carrot

1/4 cup walnut pieces, coarsely chopped (optional)

1 cup all-purpose flour

1 tsp ground pumpkin pie spice

1 1/2 tsp baking powder


1 1/4 cups of mascarpone cheese

1/4 cup confectioner’s sugar

grated rind of 1 large orange


Preheat oven to 350 degrees. Line a 12-hole muffin pan with 12 paper liners or put 12 double-layer paper liners on a baking sheet. Place the butter, sugar, and orange rind in a bowl and beat together until light and fluffy, then gradually beat in the eggs. Squeeze any excess liquid from the carrots and add to the mixture with the walnuts and orange juice. Stir until well mixed. Sift in the flour, pumpkin pie spice, and baking powder and fold in. Spoon the batter into the paper liners. Bake in the preheated oven for 25 minutes, or until well risen and springy to the touch. Transfer to a wire rack and let cool completely.

To make the frosting, place the mascarpone cheese, confectioner’s sugar, and orange rind in a large bowl and beat together until they are well mixed. When the cupcakes are cold, spread the frosting on top of each cupcake, swirling it with a round-bladed knife.



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