Carrot Cupcakes with Citrus Glaze

By martha-2

Ingredients

• For the cupcakes:
• •1 1/4 cups whole wheat pastry flour
• •1 1/2 teaspoons baking powder
• •1 teaspoon baking soda
• •1/4 teaspoon salt
• •1/2 cup firmly packed brown sugar
• •1 teaspoon ground cinnamon
• •1/2 teaspoon ground cloves
• •2 cups grated carrots
• •1 tablespoon grated orange zest
• •1 cup plain Greek yogurt
• •2 eggs
• For the glaze:
• •1/2 cup confectioners’ sugar
• •2 tablespoons fresh squeezed orange juice
• , whisk together sugar and orange •1/4 cup canola oil
• •2 tablespoons milk
• •1 teaspoon pure vanilla extract

Preparation

Step 1

Directions:

1.Preheat oven to 350 degrees F and grease a 12-cup muffin pan.
2.In a large bowl, whisk together flour, baking powder, baking soda, salt, brown sugar, cinnamon and cloves. Stir in carrots and orange zest.
3.In a small bowl, whisk together yogurt, eggs, oil, milk, and vanilla extract. Add to the flour mixture and stir until just combined.
4.Spoon into prepared muffin pan and bake for 20 minutes or until a cake tester inserted in the center of a muffin comes out clean. Cool cupcakes on a wire rack.
5.To make the glazejuice in a small bowl. Drizzle over cupcakes.