DIY Easter Inspired Carrot Cake Cupcakes
No Easter celebration can be complete without some cupcakes, right? So to make the Easter Bunny proud, I made this delicious Carrot Cake Cupcakes + decorated them with fun toppers to match the occasion. And if your tummy is rumbling just from glancing at my picture above, don’t worry, I’ll share with you all the scoop, so you can make this treat too!
- 2 cups whole wheat flour
- 1 1/2 cups brown sugar
- 2 cups of grated carrots
- 1 teaspoon baking soda
- 1 teaspoon of baking powder
- 1 teaspoon salt
- 1/2 cups canola oil
- 3/4 cup buttermilk, room temperature
- 1/2 tablespoon vanilla extract
- 3 large eggs
- 2 teaspoons ground cinnamon
Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners. In mixing bowl, sift together the flour + baking soda + baking powder + baking soda + salt + cinnamon.
In another mixing bowl, stir together the eggs + oil + eggs + carrots + sugar + buttermilk + vanilla.
Gradually add the wet ingredients to the dry mixture. The idea is to achieve a thick consistency with the batter.
Add the batter to the cupcake liners + bake for 20-21 minutes, or until done.
Let the cupcakes cool completely.
- 3 cups confectioners’ sugar
- 8 ounces cream cheese
- 2 sticks unsalted butter room temperature
- 1/2 teaspoon salt
- 4 teaspoons pure vanilla extract
Combine the sugar + cream cheese + butter + salt + vanilla extract in a large mixing bowl + blend for 2 minutes.
When the cupcakes are finally cool, pipe the frosting on top. Sprinkle some awesomeness if you’d like. I’ve added some toasted sugary coconut bites to my cupcakes to make them extra crunchy + savory. And of course I’ve added some cute felt toppers to match the Eastery theme. My color palette inspiration was from Benzie Bazaar’s Eastertide Collection.
Add golden raisins or walnuts for a delicious variation.