Carrot Cupcakes

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I know it’s Saturday and I usually don’t post anything on the weekends, BUT, I wanted to quickly post this recipe I have for carrot cake/cupcakes and my ideas for decorating these little suckers with fake carrots!

It’s always good to garnish your food with what is found in it, but I’m not about to throw a bunch of baby carrots onto my cupcakes! SO, I found lots of orange and green edibles in my pantry and went to town!

So, here’s the 411 on these: carrot cupcakes {adapted from my chocolate cake recipe, believe it or not!} topped with cream cheese frosting and then decorated as follows: {follow along as I go left to right, top to bottom} M&M’s, dried mangoes {or apricots} and fresh thyme, sprinkles, clementine and pumpkin seeds, orange candy melts cut into triangles and fresh mint, orange peel cut into a triangle and parsley, marshmallow cut into a triangle and dipped in orange sugar topped with mint, cream cheese frosting dyed orange, topped with mint and surrounded in crushed oreos and the last one? Just the candy melts and mint again 🙂

So, if you’re celebrating Easter with a cake, it may as well be this one!

Recipe below:

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Carrot Cupcakes

Carrot cupcakes are a perfect Easter treat, especially when they are decorated with these adorable toppings.

servings 24 cupcakes

Prep Time 1 hr 40 mins

Cook Time 20 mins

Total Time 2 hrs

Ingredients

• ▢ 2 cups almond milk {or regular milk} + 2 teaspoons white vinegar
• ▢ 1 1/2 cups granulated sugar
• ▢ 2 2/3 cups all purpose flour
• ▢ 1 1/2 teaspoon baking soda
• ▢ 1 teaspoon baking powder
• ▢ pinch of salt
• ▢ 1 1/2 teaspoons cinnamon
• ▢ 1/2 teaspoon nutmeg
• ▢ 1/2 teaspoon cloves
• ▢ 2/3 cup melted butter
• ▢ 4 teaspoons vanilla extract
• ▢ 3 cups finely grated carrot

for the frosting:

• ▢ 8 oz softened cream cheese
• ▢ 1/2 cup softened butter
• ▢ 1 teaspoon vanilla extract
• ▢ 1 lb powdered sugar

US Customary - Metric

Instructions

• Preheat oven to 350 degrees.
• Line 24 muffin tins with paper liners and set aside.
• Measure out almond milk and vinegar. Stir and set aside.
• In large bowl, measure out all dry ingredients and whisk together to combine. Create well in the center of the dry ingredients and pour in almond milk vinegar mixture, melted butter and vanilla. Stir until just incorporated. Add in carrot and stir again. Divide batter evenly between muffin tins.
• Bake 15-20 minutes or until set.
• Cool completely before frosting.
• To make frosting, mix cream cheese and butter together until well combined. {I use a hand mixer for this.} Stir in vanilla and powdered sugar until just combined and smooth. If you over mix the frosting, it won't hold it's shape as well and will slowly drip off the cupcakes.
• Spread about 3 tablespoons of frosting onto each cupcake and decorate as desired.

Notes

*This recipe will make 24 cupcakes as stated above, 2 8-inch round cakes {350 for 20-25 minutes} or 1-9x13 cake {350 for 25-30 minutes}.

**There are no eggs in this recipe! It's not a typo and yes, they will turn out just fine.

Nutrition

Calories: 297kcal | Carbohydrates: 44g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 217mg | Potassium: 97mg | Fiber: 1g | Sugar: 32g | Vitamin A: 3076IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg

Course: Dessert

Cuisine: American

Keyword: Carrot Cupcakes