Carrot Cake Cupcakes with Orange Buttercream Frosting
Calories:
Ingredients
For the Cupcakes
- 2 cups flour
- 2 tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- 3 eggs, slightly beaten
- ¾ cups vegetable oil
- ¾ cup buttermilk
- 2 cups sugar
- 2 tsp vanilla
- 20 oz crushed pineapple, drained
- 3 ½ cups carrots, grated
- 1 ½ cup coconut, flaked
- 1 tsp orange zest
- 1 cup chopped walnuts
For the Orange Buttercream Frosting
- ½ cup butter, room temperature
- 8 oz cream cheese, room temperature
- 1 tsp vanilla
- 2 cups powdered sugar
- 2 tsp orange zest
- 2 tsp fresh orange juice
Instructions
For the Cupcakes
- Preheat oven to 350º and prepare a muffin pan with liners.
- In a medium bowl whisk flour, baking soda, salt, and cinnamon.
- In a large bowl combine eggs, oil, buttermilk, sugar, and vanilla. Beat on low until combined.
- Add flour mixture into the large bowl. Mix on low until combined with wet ingredients.
- Fold in grated carrots, coconut, pineapple, and stir.
- Fill up each liner ¾ full. Bake for 20-23 minutes or until center is fully cooked.
- Remove from oven and let cool.
For the Orange Buttercream Frosting
- In a medium bowl beat butter and cream cheese until light and fluffy.
- Add vanilla, powdered sugar, orange zest, and orange juice.
- Beat until smooth.
Notes
Recipe inspired from my Carrot Cake with Orange Cream Cheese Frosting