Carrot Walnut Cupcakes with Orange Frosting Recipe – Easy Bake

Last Updated on 2 months by Neha Deshmukh

Carrot Walnut Cupcakes With Orange Frosting Recipe – Easy Bake

Hey everyone! If you’re anything like me, you’re always on the lookout for a treat that feels both comforting and a little bit special. These Carrot Walnut Cupcakes with Orange Frosting are exactly that. I first made these for a friend’s birthday, and they were such a hit – the bright orange frosting is just so cheerful! They’re surprisingly easy to whip up, and the combination of warm spices, crunchy walnuts, and zesty orange is simply divine. Let’s get baking!

Why You’ll Love This Recipe

These aren’t your average carrot cake cupcakes. The orange frosting adds a lovely freshness that cuts through the richness, and the walnuts give a delightful texture. Plus, they’re perfect for any occasion – a cozy afternoon tea, a birthday celebration, or just a little something sweet to brighten your day. They’re also wonderfully moist and stay fresh for days (if they last that long!).

Ingredients

Here’s what you’ll need to make these delicious cupcakes:

• 200g all-purpose flour
• 0.5 tsp ground cinnamon
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 150g brown sugar
• 200ml vegetable oil
• 3 medium eggs
• 225g grated carrots
• 50g chopped walnuts
• 175g cream cheese
• 1 whole orange zest
• 1 tbsp orange juice
• 1 tsp vanilla essence
• 125g icing sugar

Ingredient Notes

A few little tips to make sure your cupcakes turn out perfectly:

• Cinnamon: Don’t skimp on the cinnamon! It really warms up the flavors and complements the carrots beautifully.
• Walnuts: I love the crunch of walnuts in these, but you can easily substitute them with pecans or even leave them out if you prefer.
• Orange Zest & Juice: This is where the magic happens! Freshly grated orange zest and juice are essential for that bright, citrusy flavor. Trust me, bottled won’t quite cut it. It really lifts the whole cupcake.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 175°C (350°F). Line a cupcake tin with liners – this is important to prevent sticking!
2. In a large bowl, sift together the flour, cinnamon, baking powder, and bicarbonate of soda. Then, mix in the brown sugar until everything is nicely combined.
3. In a separate bowl, whisk together the oil and eggs until they’re light and frothy. Gradually pour this mixture into the dry ingredients, mixing until just combined. Don’t overmix!
4. Now for the good stuff! Gently fold in the grated carrots and chopped walnuts. Make sure they’re evenly distributed throughout the batter.
5. Divide the batter evenly among the cupcake liners. I like to use an ice cream scoop for this – it ensures each cupcake is the same size.
6. Bake for 15-18 minutes, or until a skewer inserted into the center comes out clean.
7. Let the cupcakes cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

While the cupcakes are cooling, let’s make the frosting!

1. In a bowl, beat the cream cheese until it’s smooth and creamy.
2. Add the orange zest, orange juice, and vanilla essence, and beat until combined.
3. Gradually sift in the icing sugar, mixing until the frosting is smooth and fluffy.

Once the cupcakes are completely cool, spread a generous amount of frosting on top. Serve chilled or at room temperature.

Expert Tips

• Don’t overmix the batter: Overmixing can result in tough cupcakes. Mix until just combined.
• Use room temperature ingredients: This helps everything blend together more easily.
• Cool completely before frosting: Otherwise, the frosting will melt!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) and use a vegan cream cheese for the frosting.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for baking. I’ve had good results with blends that include xanthan gum.
• Spice Level: If you really love cinnamon, feel free to add an extra 1/4 tsp. A pinch of nutmeg also works beautifully! My grandma always added a tiny bit of clove.
• Festival Adaptations: These are perfect for Easter (the orange reminds me of spring!) or Thanksgiving. You could even add a sprinkle of edible glitter for a festive touch.

Serving Suggestions

These cupcakes are delicious on their own, but they’re even better with a cup of tea or coffee. They also pair well with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage Instructions

Store leftover cupcakes in an airtight container in the refrigerator for up to 3 days. They’re best enjoyed chilled!

FAQs

Can these cupcakes be made ahead of time?

Absolutely! You can bake the cupcakes a day or two in advance and store them in an airtight container at room temperature. Frost them just before serving.

What is the best way to grate the carrots?

I prefer to use a box grater. It gives you nice, even shreds. Avoid pre-shredded carrots, as they tend to be dry.

Can I substitute the walnuts with another nut?

Yes, definitely! Pecans, almonds, or even macadamia nuts would all be delicious.

How do I prevent the cupcakes from sticking to the liners?

Using good quality cupcake liners is key. You can also lightly grease the liners with cooking spray for extra insurance.

What is the shelf life of these cupcakes with frosting?

These cupcakes are best enjoyed within 3 days of being frosted, stored in the refrigerator. The frosting contains cream cheese, so it’s important to keep them chilled.