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Carrot Cupcakes with Cream-Cheese Icing




Source of Recipe


variattion of Martha Stewart recipe


Recipe Introduction


Makes 12; Prep time: 25 minutes; Total time: 50 minutes
Iced cupcakes are delicious snacks or desserts. Unfrosted, these carrot-filled cupcakes are perfect for breakfast on the run or a lunch-box treat.



Recipe Link: http://marthastewart.com

List of Ingredients





For the Cupcakes:
1 cup sugar
1/3 cup vegetable oil
2 tablespoons orange juice
1/2 teaspoon vanilla extract
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup plus 2 tablespoons flour
1 1/2 cups shredded carrots
1/2 cup chopped walnuts
1/4 cup shredded coconut,plus more for garnish (optional)


For the Icing:
8 ounces cream cheese (room temperature)
3/4 cup confectioners’ sugar
1/4 tablespoon vanilla extract






Recipe



Preheat oven to 350°. Make the cupcakes: In a bowl, combine sugar, vegetable oil, orange juice, vanilla extract, and eggs.

Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.

Oil a standard muffin tin or line with paper cups; distribute batter evenly.

Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool before frosting. Garnish with toasted shredded coconut or chopped walnuts.

Make the icing: In a mixing bowl, combine cream cheese, confectioners’ sugar, and vanilla extract. Whisk until smooth.