February 26, 2016
For these carrot cupcakes it is best to refrigerate then, tightly wrapped overnight. This makes the spices and moistness of the carrot even more delightful.
1Preheat oven to 350F. Line 12 muffin cups with paper liners.
2In a bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
3In another large bowl whisk together the oil, eggs, brown sugar, carrots, and vanilla. Stir in the flour mixture until it is just combined.
4Divide the batter evenly among the muffin cups and bake until golden and a tester comes out clean, about 20 minutes.
5Cool completely, wrap tightly and refrigerate overnight.
6Meanwhile, sift the powdered sugar into a bowl and add the orange zest and 2 tablespoons juice. Stir together, keep adding juice until the icing is smooth.
7Dip each cupcake into the icing and let the excess run off.
8Decorate as desired with sprinkled or coconut or nuts. Let the icing set for 15 minutes.
Image author brandonink2001