How about making these carrot cupcakes with cream cheese frosting to celebrate easter? We completely love the idea! And we hope you do too.

We know carrots are not really linked to easter. However, with time, carrots have started to have a connection to this celebration through the easter bunny. And from what we gather, in some countries children actually leave out carrots for the easter bunny to feed on.Because of this, carrots now carry this symbolism.

Now, wheter you celebrate easter or not, we invite you to make these carrot cupcakes, as they are delicious. Here, we like to make a lot of different recipes, from different cultures, traditions and countries. We find it to be a way of appreciating good food not matter what. What brings us here together is the fact that we all share a love for cooking and baking (and for eating good food too, that goes without me having to say it!).

So, if you have ever had the classic carrot cake (the american way), then you will absolutely love this recipe. It is really similar. The only thing is that the batter is meant to be baked in a cupcake tin, so a small version of a cake.

As a note, for the frosting, we like to make it the way it is described here in the recipe below. However, if you need it to be thicker in consistency or for it to be sweeter, feel free to add a bit more powdered sugar until you like both the consistency and flavor. Keep in mind these points are more of a “to taste” thing.

If you like this recipe, please go check out our Italian easter bread, you will love it! A beautiful, delicious and charming recipe really! Another way to celebrate easter!

Carrot cupcakes with cream cheese frosting

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Prep Time 30 minutes mins

Cook Time 18 minutes mins

Total Time 48 minutes mins

Servings: 12

Course: Dessert, Snack

Cuisine: American

Ingredients Equipment Method

Ingredients

  

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For the cupcakes:

• 1 1/4 C (5.70 oz) (162 gr) all purpouse flour
• 1 tsp (0.17 oz) (5 gr) baking soda
• 1/2 tsp (0.088 oz) (2.5 gr) baking powder
• 1/2 tsp (0.088 oz) (2.5 gr) salt
• 1 tsp cinnamon powder
• 1/4 tsp ginger powder
• 1/4 tsp nutmeg powder
• 1/2 C (4 fl oz) (120 ml) vegetable oil, soft flavored (canola, sunflower, etc.)
• 1/2 C (3.53 oz) (100 gr) white sugar
• 1/3 C (2.33 oz) (66 gr) brown sugar
• 2 eggs, big
• 1 tsp (0.17 fl oz) (5 ml) vanilla extract
• 1/4 C (2.12 oz) (60 gr) sour cream or plain unsweetened yogurt
• 1 1/2 C (6 oz) (170 gr) approximately 3 medium size carrots, peeled and shredded
• 1/2 C pecan or castilla nuts, in small pieces (optional)

For the frosting:

• 3/4 C (6 oz) (170 gr) cream cheese at room temperature
• 3 tbsp (1.60 oz) (45 gr) unsalted butter at room temperature
• 1 tsp (0.17 fl oz) (5 ml) vanilla extract
• 2 C (8.6 oz) (246 gr) confectioners sugar (powdered sugar)
• 1 pinch salt
• Pecan or castilla nuts, in small pieces, for decorating (optional)

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Equipment

• 1 cupcake tin, 6 cups

Method

 

For the cupcakes:

1. Preheat the oven to 356º F (180° C) and place cupcake liners in a cupcake pan. Separately in a medium bowl sift the flour with the baking soda, baking powder, salt, cinnamon, ginger and nutmeg. Mix with a spoon and set aside until needed.
2. In a large bowl add the vegetable oil with the two types of sugar, eggs, vanilla extract and sour cream. Beat with a hand whisk or an electric mixer for 1 minute to make the mixture lighter and fluffier.
3. Add the flour mixture and beat for a few seconds just until fully incorporated. Finally, add the shredded carrot along with the nuts and mix until smooth.
4. Carefully pour the mixture into the 12 muffin cups, filling each one 3/4 full. Bake the cupcakes at 356º F (180° C) for approximately 18-20 minutes or until a wooden toothpick comes out clean when inserted.
5. Take the cupcakes out of the oven and let them cool down 5 minutes before turning them out. Carefully turn them out and let them cooldown completely before decorating.

For the frosting and topping:

1. In a large bowl add the cream cheese with the butter, vanilla extract, powdered sugar and salt. Beat with an electric mixer or a hand whisk for 3-4 minutes to lighten the mixture and fluff it up a bit.
2. Beat for 1 more minute until a very smooth and slightly firm frosting is formed. Place it in a piping bag or ziploc bag with a star or round pipping tip and decorate the cupcakes with a good amount of frosting on top.
3. You can also decorate with more nuts or shredded carrot on top if desired. Once ready, the cupcakes can be stored in a tightly closed tupper in the refrigerator for up to 7 days.

Tried this recipe?

Let us know how it was!