Tangerine Carrot Cupcake

TOTAL TIME: 30 MINUTES

ingredients:

carrot cupcake ingredients

• 3 c Unbleached All-Purpose Flour
• 1 1/2 t Baking Powder
• 1 1/2 t Baking Soda
• 1/4 t Salt
• 1 1/2 t Cinnamon
• 4 Eggs
• 2 c Sugar
• 1/2 c LunaOlivo Blood Orange Oil
• 1/2 c Applesauce
• 1 t Vanilla Extract
• 3 T Tangerine Juice
• Grated Zest of 2 Tangerines
• 2 c Carrots, finely grated

tangerine cream cheese frosting ingredients

• 3/4 c (1 1/2 sticks or 170g) Unsalted Butter, at room temperature
• 2 packages (8 oz or 225g each) Cream Cheese, at room temperature
• 1 1/2 c Confectioners Sugar
• 1 t finely grated Tangerine Zest
• 1 T finely grated, peeled fresh ginger
• pinch of salt

directions:

carrot cupcake directions

Preheat oven to 350º F

1. In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
2. In a mixer bowl, beat eggs and sugar until thick and light colored. Add oil and applesauce and beat on medium-high for 3-4 minutes. Add vanilla extract, tangerine juice, and zest and mix well. Fold in the grated carrots.
3. Mix dry ingredients into wet until just combined. Line mini-muffin tins with papers and fill each 90% with batter. (alt fill technique: Hold muffin paper in hand, and fill @ 75% full, then place in muffin tin. Then fill to 90% full.)
4. Bake in preheated 350º F oven for @ 15 min. or until a toothpick comes out clean when poked in cupcakes. Allow to cool.

tangerine cream cheese frosting directions

1. In a mixer bowl, beat butter until light and fluffy on medium-high speed. Toss in cream cheese and beat until both are light and fluffy. Add remaining ingredients and beat for approx. 5 min.
2. Try not to eat too much of the frosting before frosting the tops of your cooled cupcakes.