Carrot Cupcakes with Orange Cream Cheese Frosting
Author: Tammy
Serves: 24 cupcakes
- 8 oz cream cheese, softened to room temp
- ½ cup salted butter, room temp
- 3½ - 4 cups icing sugar, sifted
- zest of one orange
- 1 -recipe of Carrot Cake batter
- Mix the carrot cake batter according to the directions, reducing the amount of oil to ½ cup.
- There will be enough batter to make 24 large cupcakes. Either line the muffin tins with paper liners or grease and flour the pans well.
- Bake 22-24 minutes of until the top springs back when lightly touched.
- Let cool to room temp.
- Frosting:
- Whip the cream cheese and butter together until light and fluffy. Mix in the orange zest.
- Add in the icing sugar ½ cup at a time until the desired consistency is reached.
- Frost cupcakes and keep refrigerated until ready to serve.
Recipe by Chateau Elma at https://www.chateauelma.com/carrot-cupcakes-with-orange-cream-cheese-frosting
3.5.3208