Cherry Orange Carrot Cupcakes

These sweet cupcakes are fabulously moist and yummy, with dried cherries stepping in for the more conventional raisin, and orange-flavored cream cheese icing to top them off.
Cupcakes
2 cups sugar
3/4 cup canola or vegetable oil
3/4 cup applesauce
4 large eggs
2 cups all-purpose flour
2 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
3 cups peeled carrots, grated (this winds up being almost exactly a small bag of “baby” carrots, which I just dump into the food processor with the shred blade)
1/2 cup chopped walnuts
1/2 cup chopped dried cherries or more as you like
Frosting
2 cups powdered sugar
1 8 oz package cream cheese, softened
zest of 1 orange
2 tsp vanilla
For Cupcakes:
Preheat oven to 350. Set paper cupcake liners in 2 muffin pans to make room for 24 cupcakes (my muffin pans have 12 spots each). In an electric stand mixer, combine sugar, oil, and applesauce. Add eggs one at a time. Then add dry ingredients and mix to combine. Add carrots, nuts, and cherries, and mix again. Fill each cupcake liner with about 1/2 cup of batter.
Place on middle rack of oven and bake until set, about 45 minutes. Remove from the oven and allow cupcakes to cool.
For Frosting:
Combine all ingredients in electric stand mixer and blend for several minutes until all lumps of powdered sugar disappear.
You can frost the cupcakes by dunking them upside down into the frosting, twisting, and flicking a cute little peak over on top when you pull them out.
I like to put a dried cherry or a sliver of crystallized ginger on top.

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One Response to “Cherry Orange Carrot Cupcakes”

  1. zznemo08 Says:

    i’m going to make these for christmas, they look delicious. I’ll let you know how it turns out. BTW…love your recipes, it’s saved my a** a couple of times.