Carrot Cake Cupcakes with Orange "Butter" Cream Frosting

Just in time for Easter! Carrot Cake Cupcakes from Kember’s Pumpkin Bread Mix.  Here’s how to make one batch of 12 cupcakes (remember our Pumpkin Bread Mix comes with two!)…

• Substitute 1 cup pureed carrots for the 1 cup pumpkin puree called for on the package. (To make carrot puree just steam carrots, drain excess water, and puree in a food processor or small blender. Add a little water if it’s too dry – should be the consistency of pumpkin puree or baby food. :))
• Fold in 1/4 cup dried currants or raisins and 1/3 cup chopped nuts.
• Bake at 350 degrees for 15 minutes or until toothpick inserted in the center comes out clean.

Top it with our favorite dairy-free Orange Buttercream Frosting below and you have an Easter potluck-family-get-together-can’t-eat-just-one winner.

ORANGE "BUTTER"CREAM FROSTING
1/2 cup butter alternative (I use Earth Balance soy-free “buttery sticks”), softened
1/2 cup shortening, softened (I use Palm Shortening because it’s soy-free but you can use whatever you like!)
3 cups powdered sugar
1/4 cup orange juice, freshly squeezed
2 teaspoons orange zest
Pinch of salt
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In the bowl of a stand mixer fitted with the paddle attachment, cream the butter alternative and shortening on medium speed, about 2 minutes. Add the powdered sugar in three batches, mixing after each addition. Add the orange juice, orange zest, and salt. Beat on medium speed until light and fluffy, about 5 minutes. You can either pipe the frosting or spread it with a butter knife or frosting spatula, creating pretty swirls.