Carrot Cupcakes with Orange Glaze

This is a healthier version of a traditional carrot cupcake with cream cheese frosting. All our testers agreed that a little glaze on the top makes these deliciously light and moist muffins into kid- and teen-friendly cupcakes.

Cupcakes

¾ cup granulated sugar 175 mL

¼ cup canola oil 50 mL

2 large eggs 2

1 tsp vanilla 5 mL

2½ cups finely grated carrots 625 mL

1 cup unsweetened applesauce 250 mL

½ cup drained crushed pineapple* 125 mL

1 cup whole wheat flour 250 mL

1 cup all-purpose flour 250 mL

1½ tsp baking powder 7 mL

1½ tsp baking soda 7 mL

2 tsp cinnamon 10 mL

Glaze

1¼ cups icing sugar, sifted 300 mL

2 tbsp unsweetened orange juice 30 mL

1. Preheat oven to 350°F (180°C). Line two muffin pans with a total of 18 paper liners.

2. In a large bowl, using an electric mixer, beat sugar, oil and eggs until light and creamy. Stir in vanilla. Using a wooden spoon, stir in carrots, applesauce and pineapple; combine well.

3. In a medium bowl, mix whole-wheat flour, all-purpose flour, baking powder, baking soda and cinnamon. Using a wooden spoon, stir into egg mixture just until combined.

4. Spoon batter into prepared muffin pans. Bake both pans, rotating halfway through baking. Bake for 20-25 minutes, or until a tester inserted in the centre of a cupcake in each pan comes out clean. Let cool in pans for 10 minutes. Transfer to a rack to cool completely before glazing.

5. To make glaze, whisk together icing sugar and orange juice in a small bowl until smooth; spread glaze over cupcakes a couple of hours before serving or selling. Store uncovered until ready to sell.