Spring Cupcakes with Citrus Icing
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 egg, at room temperature1 egg white, at room temperature3⁄4 cup brown sugar2 cups grated carrots2 small zucchini, grated (about 1 cup,excess moisture pressed out with apaper towel)1⁄3 cup canola oil1 tbsp orange zest (see Note)1 tsp baking powder1⁄2 tsp baking soda1⁄2 tsp cinnamon1⁄4 tsp salt2 cups whole-wheat pastry flourFor the Icing:1 tbsp orange zest (see Note)2 tbsp orange juice (see Note)1⁄2 cup confectioners’ sugar
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.
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.
Nutritional Info 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
Member Reviews
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EMMABE1
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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CD11200407
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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STUTLERTONI
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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CARLEY007
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