How to Make Easter Carrot Cupcakes

Making the Carrot Cupcakes

Preheat your oven to 350 °F (177 °C). Grease your cupcake moulds prior to making your batter.Tip: For the best results, use pans that are metal instead of glass or ceramic.

Crack four eggs into a mixing bowl. Mix together, and then add sugar and oil, and mix thoroughly until combined.

Mix your dry ingredients together in a separate bowl. Combine your flour, baking powder, baking soda, salt, and cinnamon.

Combine your dry and wet ingredients. Mix until you create a thick batter, and then prepare your carrots.

Grate nine carrots. Add your grated carrots to the cupcake batter, and mix slowly for 2 minutes.

Pour your batter into a mould. Use cupcake moulds or paper cupcake trays to make about 24 cupcakes. Fill each cupcake cup halfway full.

Place your batter in the oven at 350 °F (177 °C). Bake your carrot cupcakes for approximately 25 minutes or until golden brown.

Cool your carrot cupcakes on a cooling rack for at least an hour. Once the carrot cupcakes have properly baked, they should be golden brown and spring back when you touch the centre. To check if the carrot cupcakes have cooked properly, stick a toothpick in the middle. If the toothpick comes back clean, then your cupcake is done.

Making the Cream Cheese Frosting

Combine your cream cheese and butter in a mixer. Beat together until well-combined and smooth.

Slowly add your sugar and vanilla. Beat until the frosting is smooth and all ingredients are combined.

Frost your cooled carrot cupcakes. Frost the top of the carrot cupcakes by gently spreading the cream cheese frosting on the top layer. Apply small amounts at once.

Allow the frosting to set. Allow 15-20 minutes for the frosting to set to the cupcakes before you decorate them.

Decorating Your Easter Carrot Cake

Divide the frosting into three pastry bags. Dye one bag of frosting orange, and the other green. The cupcakes or cake should already be layered with white frosting and set to cool.

Using the orange frosting, make mini carrot shapes. Place these shapes in the centre of the cupcake. Add three green leaves on the top.

Get three chocolate chips and one mint patty. Frost the cupcake with white or green frosting and add the mint patty in the middle. Put the three chips on top to create bunny paws.

Frost the cupcake green and stick a pipe cleaner in both sides to look like an Easter basket handle. Add three eggs on the top of the cupcake.

Allow the decorated cakes to set and serve. These Easter carrot cupcakes can be refrigerated in an air-tight container for up to five days.