Carrot and Orange Cupcakes with Lemon Buttercream frosting

I've been wanting to make a cupcake for awhile.  I found this recipe in my "1001 cupcakes, cookies and other tempting treats" book.  It looked like a different than normal cupcake.  The recipe makes 9 cupcakes.

Image by Jason Hedlund

Ingredients:
Cupcakes:
8 Tbsp butter, softened
heaping 1/2 cup light brown sugar
juice and finely grated rind of 1 orange
2 large eggs, lightly beaten
heaping 1 cup grated carrot
1/4 cup walnut pieces (we left these out), coarsely chopped
1 cup all-purpose flour
1 tsp ground pumpkin spice
1 1/2 tsp baking powder

Frosting:
7 Tbsp butter, softened
2 cups confectioners' sugar
grated rind of 1/2 lemon
1 Tbsp lemon juice

Directions:
1.  Preheat oven to 350F and pan with cupcake liners.
2.  Place the butter, sugar and orange rind in a bowl and beat together until light and fluffy, then gradually beat in the eggs.
3.  Squeeze any excess liquid from the carrots and add to the mixture with the walnuts and orange juice.  Stir until well mixed.
4.  Sift in the flour, pumpkin spice, and baking powder and fold in.
5.  Spoon batter into the paper liners.  Bake in oven for 25 minutes, or until risen, firm to the touch and golden brown.  Transfer to wire rack and cool completely.
6.  To make frosting, place the butter in a bowl and beat until fluffy, then gradually sift in the confectioners' sugar and beat to combine.  Beat in the lemon rind, then gradually beat in the lemon juice.  Frost cupcakes.  Enjoy!

Jason's Rating: 7/10
Beth's Rating: 8/10

Nutrition:
370 calories
19g fat (12g saturated)
100mg cholesterol
200mg sodium
47g carbohydrates
1g fiber
26g sugar
3g protein