These delicious cupcakes are easy to make and have a fresh carrot cake taste. The freshness of Ojai oranges that give the buttercream frosting an orange Creamsicle flavor.
This recipe makes 12 large, Ojai-delicious cupcakes and can be easily doubled. Word of warning: the cupcakes are old school sugary – especially with the frosting.
1¼ cups granulated sugar
¾ cup canola oil
1/3 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
2 cups flour
1½ teaspoons baking powder
1 teaspoon ground allspice
½ teaspoon baking soda
½ teaspoon salt
2 carrots (grated)
½ cup golden raisins
1/2 cup butter (room temp)
4 ounces cream cheese (room temp)
1 tablespoon orange zest
16 ounces powdered sugar
2 tablespoons milk
2 tablespoons fresh Ojai orange juice
Preheat the oven to 350 degrees. Line a 12-cup muffin pan with paper liners.
Combine the sugar, oil, buttermilk, eggs, and vanilla extract in a bowl. Combine the flour, baking powder, allspice, baking soda, and salt in a separate bowl. Add the flour mixture to the oil mixture and stir until smooth. Fold in the carrots and raisins.
Spoon the batter into the muffin cups and bake for 19 to 20 minutes, or until golden and the cupcakes are slightly springy to the touch. Cool the cupcakes in the pan for 5 minutes, then transfer to a rack to cool completely before frosting.
While the cupcakes are cooling, beat the butter, cheese, and zest at medium speed with an electric mixer until creamy. Gradually add powdered sugar, milk and, orange juice beating at low speed until blended and smooth. Cover and place in refrigerator for about 30 minutes to get it firm enough to spread.
Now for the fun part. Frost the cupcakes and chow down. Be sure to share with friends and family. There should be plenty to go around!