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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 145.7
  • Total Fat: 4.9 g
  • Cholesterol: 10.3 mg
  • Sodium: 115.2 mg
  • Total Carbs: 27.9 g
  • Dietary Fiber: 2.4 g
  • Protein: 2.6 g

View full nutritional breakdown of Spring Cupcakes with Citrus Icing calories by ingredient
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Spring Cupcakes with Citrus Icing

Submitted by: SPCOOKBOOK
Spring Cupcakes with Citrus Icing

Introduction

Cupcakes are all the rage these days, and for good reason. These diminutive desserts are automatically portion controlled, and they’re just darn cute! Cupcakes are all the rage these days, and for good reason. These diminutive desserts are automatically portion controlled, and they’re just darn cute!
Number of Servings: 18

Ingredients

    1 egg, at room temperature
    1 egg white, at room temperature
    3⁄4 cup brown sugar
    2 cups grated carrots
    2 small zucchini, grated (about 1 cup,
    excess moisture pressed out with a
    paper towel)
    1⁄3 cup canola oil
    1 tbsp orange zest (see Note)
    1 tsp baking powder
    1⁄2 tsp baking soda
    1⁄2 tsp cinnamon
    1⁄4 tsp salt
    2 cups whole-wheat pastry flour
    For the Icing:
    1 tbsp orange zest (see Note)
    2 tbsp orange juice (see Note)
    1⁄2 cup confectioners’ sugar

Tips

Instead of traditional vanilla and chocolate, we chose a garden variety: Carrots and zucchini aren’t just for salads; they add moisture and texture to desserts as well. There aren’t enough veggies to count for one of your daily servings, but you are getting a tasty treat that has more fiber and less fat than even a slice of traditional carrot cake. Carrot cake usually has a spicy taste, but we lightened that up by adding a fresh orange flavor. These cupcakes are perfect for an Easter brunch, a children’s birthday party (no need to tell them the “confetti” inside comes from vegetables), or a graduation celebration. These cupcakes were a hit during our taste test for "The SparkPeople Cookbook."


Directions

1. Preheat the oven to 350° F. Fill 18 muffin cups with cupcake liners.

2. Combine the eggs and brown sugar in a bowl, then beat at medium speed with a hand mixer for 2 minutes. Add the carrots, zucchini, oil, and orange zest to the mixture and stir to combine.

3. In a separate bowl, combine the baking powder, baking soda, cinnamon, salt, and flour using a fork; then add to the wet mixture. Using the mixer, blend just until combined.

4. Divide the batter among the muffin cups, and bake until a toothpick inserted in the middle of a cupcake comes out clean, 18 to 20 minutes. (If your oven has hot spots, rotate the pans halfway through cooking.)

5. Allow to cool in the pans for 10 minutes, then remove and cool completely on a wire rack.

6. While the cupcakes are baking, prepare the icing by whisking together the orange zest, the orange juice, and sugar. After the cupcakes have cooled, top each one with 1 teaspoon of icing.

Note: You should be able to get plenty of zest and juice for both the cupcakes and the icing from one large orange.






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Member Ratings For This Recipe


  • Incredible!
    13 of 13 people found this review helpful
    I just made 2 batches using this recipe as a base. I was absolutely sure the mixture wouldn't work after it was mixed - its the strangest cupcake mixture I have seen but after cooking it was lovely - light and beautiful taste.
    So then I made some chocolate ones using the same base - beautiful! - 9/12/11

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  • 11 of 11 people found this review helpful
    I like the idea of all the fiber. Also I like the idea of putting them in the freezer so that my husband and I aren't tempted to eat them all up, and seeing we are a team now that is an important thing to remember.(items that can be frozen) - 10/29/11

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  • Incredible!
    11 of 12 people found this review helpful
    I believe in Chef Meg and in EMMABE1 so it was a no-brainer to try this. Great tasting, moist...lasts well if everyone doesn't overeat. lol - 9/14/11

    Was this review helpful?   yes  No

  • Incredible!
    9 of 9 people found this review helpful
    These were totally awesome! Very moist, just sweet enough to satisfy that "sweet tooth" and guilt free! I did add some Allspice to them but that's just a personal choice as I love carrot cake and wanted them to taste a bit like that. But you certainly don't have to add anything to these. - 1/7/12

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  • 5 of 7 people found this review helpful
    These sound good, but I would like to know how you put this together in just 5 minutes, especially with all that grating. - 1/7/12

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  • Incredible!
    3 of 3 people found this review helpful
    Yum, had these on my birthday. Put some in the freezer so I'm not tempted to eat them all in one go! - 10/8/11

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  • Incredible!
    2 of 2 people found this review helpful
    The only ingredient that I substituted was Splenda Brown Sugar. They tasted wonderful!!!! - 2/11/13

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  • 1 of 2 people found this review helpful
    I would be tempted to add some protein powder and flax seed to these. - 2/11/13

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  • 1 of 4 people found this review helpful
    Think I'll try this one out this weekend!! I have a voracious sweet tooth so maybe this will be the dessert that keeps me from having a food frenzy with store bought cupcakes!!!! Thank you, Chef Meg! - 1/21/12

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  • 1 of 2 people found this review helpful
    These were great! - 10/23/11

    Was this review helpful?   yes  No
  • These were amazing! I couldn't find whole wheat pastry flour so I used regular pastry flour and I was a little short in orange zest using just one large orange but other than that I followed the recipe to a T. It was an easy recipe to follow but yeilded A LOT of dirty dishes and only 12 cupcakes. - 5/25/14

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  • These cupcakes are delicious! I just made these for a gathering tomorrow, and I'm sure they will be a hit! The '5 minutes to prepare' is far from what it took me, it took me closer to an hour and a half (if you include grating the veggies and zesting the orange). Thank you so much for the recipe! - 7/18/13

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  • These turned out great! I made them and featured them on my blog. http://www.allisonskinnyjeans.com/2013/07/
    summer-muffins-with-citrus-glaze.html

    Allison - 7/15/13

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  • These are excellent! I made them for Mother's Day brunch, and everyone loved them! Only one problem - should have made two batches! - 5/12/13

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  • Been needing a idea for the evening with Friends.
    Thank you :) - 2/11/13

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  • The cupcakes themselves were spectacular. I replaced the oil with applesauce and they still were very moist. I did have some difficulty with the icing. Mine was SUPER thin and looked nothing like the photos. I had to add more powdered sugar, but it still came out like syrup - 2/10/13

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  • Incredible!
    0 of 5 people found this review helpful
    Will try today! - 9/23/12

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  • Incredible!
    0 of 2 people found this review helpful
    Yummy - 9/11/12

    Was this review helpful?   yes  No