Moist and fluffy carrot and orange cupcakes with a hint of spice and lots of juicy raisins. These Carrot and Orange Cupcakes are all topped off with a zesty cream cheese frosting and orange wedges.
Prep Time: 25 mins |Cook Time: 22 mins |Total Time: 47 mins
- 90 ml orange juice
- 113 g raisins
- 230 g plain/all-purpose flour (you can replace with whole wheat flour if preferred)
- 1 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1 ½ tsp mixed spice or pumpkin pie spice
- 1/4 tsp salt
- 2 large eggs mixed with a fork
- 150 g light brown sugar
- 120 ml coconut oil (melted) or vegetable oil
- Zest of 1 orange
- 1 tsp vanilla extract
- 195 g peeled and grated carrots (about 3 medium carrots)
- 195 g butter, softened
- 300 g cream cheese
- 150 g powdered/icing sugar, sifted
- 1 tsp vanilla extract
- Zest of 1 orange chopped very finely (so it won’t clog up the piping bag)
- Slices of orange
- Place the orange juice and raisins in a small bowl and leave them to soak for 1-2 hours (up to overnight).
- Preheat oven to 425f (220c). Line a 12-hole muffin tray with cupcake cases.
- In a large bowl add the flour, baking soda, cinnamon, pumpkin pie spice mix, and salt. Give them a mix to combine.
- Now add in the eggs, sugar, coconut oil, orange zest, vanilla extract, grated carrots and the raisins in orange juice (add the orange juice in too). Stir everything together using a wooden spoon until just combined.
- Divide the cake mix between the cupcake cases and place in the oven. Cook for 5 minutes, then turn the oven down to 350f (180c) and cook for a further 15-17 minutes. You can check the cupcakes are done by inserting a toothpick. If it comes out clean, they’re done.
- Place the cupcakes on a rack to cool completely.
- Make the frosting by beating the butter in a mixer or with a whisk until soft. Add in the cream cheese, powdered sugar and vanilla extract and beat until soft and creamy, then stir in the orange zest.
- Spoon the frosting into a piping bag with a wide, plain nozzle. Pipe the frosting onto the cupcakes, starting from the outside and working towards the centre. Top each cupcake with a small wedge of orange and serve!
These cupcakes are best eaten on the day they’re made. However, they will keep in the fridge in a sealed container for 1-2 days. Take out of the fridge an hour before serving (they’re quite firm if eaten straight from the fridge).