Carrot cupcakes with orange zest
12 servings
90 minutes
Carrot cupcakes with orange zest are the embodiment of tenderness and aroma. This recipe originated in America, where cupcakes have long become a symbol of cozy home baking. The sweetness of carrots combined with the light spiciness of cinnamon creates a rich yet balanced flavor, while the orange zest adds freshness and a citrus note. They turn out soft and moist, perfectly complemented by airy cream frosting. These cupcakes are suitable for morning tea, cozy gatherings with friends, or even festive desserts. Decorated with berries or coconut flakes, they delight not only in taste but also in appearance. The simplicity of preparation makes them accessible even for beginner bakers. The unique texture and harmony of flavors turn these cupcakes into a true treat that you want to make again and again.
1
In a bowl, add 200 grams of sugar, 150 ml of vegetable oil, 2 eggs, and a pinch of salt. Whisk everything with a mixer until the sugar dissolves.
- Sugar: 200 g
- Vegetable oil: 150 ml
- Chicken egg: 2 pieces
- Salt: pinch
2
Grate 250 grams of carrots, put them in the same bowl, and whip again until smooth.
- Carrot: 250 g
3
In a separate bowl, sift: 200 grams of flour, 1/2 teaspoon of cinnamon, 1 teaspoon of baking soda, and 1/2 teaspoon of baking powder.
- Wheat flour: 200 g
- Ground cinnamon: 0.5 teaspoon
- Soda: 1 teaspoon
- Baking powder: 0.5 teaspoon
4
Mix all the ingredients together.
5
Preheat the oven to 170 degrees.
6
Pour the batter into the muffin molds (I don't grease the molds as I have silicone ones and they don't stick at all), you can grease if necessary.
7
After the oven has heated up and we have filled all the molds, we send them to bake for 25-30 minutes. While our cupcakes are baking, we will make the cream.
8
Take: 100 grams of butter, 200 grams of powdered sugar, 1 tablespoon of milk. I melted the butter in the microwave (30 seconds) and then simply mixed it with the powdered sugar and milk with a fork until a smooth cream was formed (if there's not enough powdered sugar, you can always add more).
- Butter: 100 g
- Powdered sugar: 200 g
- Milk: 1 tablespoon
9
Take our cupcakes out of the oven. Once they cool down, you can decorate them with cream (I use a pastry syringe, but you can also use a pastry bag).
10
Important! Do not decorate cupcakes right out of the oven, as the cream will melt!
11
You can decorate the top with fresh berries, coconut flakes, and special confectionery sprinkles. In my case, I decorated with orange sugar and orange zest (I buy orange sugar and zest at a regular supermarket).
- Orange zest: to taste
12
Enjoy your meal!