Heartmade Blog

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.



Mayi Carles

10 Responses to DIY Easter Inspired Carrot Cake Cupcakes

  • Kathy says:

    Hi, Mayi!

    The cupcakes look absolutely delicious — I’m kind of tempted to lick the computer screen!

    I did want to let you know that I’ve been having some issues getting Page Not Found errors on the blog over the last few days. I would want someone to let me know if it was my site, so I had to mention it.

    This is one place it’s happening (and definitely not a place you’d want it to be happening!) It could just be on my end, but you still may want to test it or have others test it, just in case it’s not!


    Thanks for your wonderful blog!


  • mayicarles says:

    Kathy: You are so adorable! I know what you mean by wanting to leak the computer screen. I felt the same way. So happy to know I’m not the only crazy one around here, lol!

    Ohhh + about the error pages 🙁 – I’m currently revamping some pages in my blog to bring in some really cool features (yayy), so yeah a little technical difficulties have been happening. Super bummer, but I’m trying my best to work really fast so everything is fixed in no time.

    Thanks again for the heads up. I really appreciate your support + love!

  • Erin says:

    YUM!! I made cupcakes this week, but they didn’t look half as beautiful as these:)!

  • mayicarles says:

    Erin: Awww you are so sweet! Believe me when I say my first cupcakes were so embarrasing. They tasted delicious but their appearance was nothing to feel proud about lol. I’ve had to Google how to make cupcakes more photo ready. One tip is to shoot the cupcake from a straight angle, not up, not down, but in line with the open shooter. It makes them look richer + prettier. I’ve also found decorating them with colors beautifies the scenario 🙂

  • Jessica says:

    Can I come visit and have some? They look delicioso! 😉

  • Kerry says:

    Perfect! My husband loves carrot cake and I have been thinking about making one for Easter and he will love this plus my toddler will have fun making them with me. Thank you for sharing!

  • Kristal says:

    Mmm I have to make these for Easter! I’ve never had toasted sugared coconut before, do you buy it like that, or make it?? Thank you for sharing your recipe!!

  • mayicarles says:

    Jessica: Of course you can. I’ll just have to make more because I ate these already LOL.

    Kerry: Thanks for stopping by 🙂 Let me know what your husband + little ones say.

    Kristal: Great question. I bought some coconut + shredded it. Then I whisked some water + sugar + poured it on top. I baked this in the oven for about 10 minutes (until golden) + voila. You can also probably buy this in can + just bake since most coconut comes with syrup.

  • Erin says:

    Thanks for the tip Mayi!

  • Carla says:

    I made them as dessert for lunch today and I have to say, this recipe is fantastic! And the frosting.. My gosh, the frosting! The recipe was enough for 18 cupcakes and a lot of frosting.
    I used orange and green cupcake liners and toppers to go with the carrot theme.
    Thank you Mayi, you are awesome 🙂

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