Carrot Cake Cupcakes
Carrot Cake Cupcakes: Serving traditional carrot cake as cupcakes makes the perfect Easter Dessert or treat. Cupcakes are easy to transport to a bake sale, Easter Egg Hunt or Grandmas house.
How to Make Carrot Cake Cupcakes
How to Freeze Carrot Cake Cupcakes
FROSTED CUPCAKES: Place frosted cupcakes in a cupcake container (like the ones from the bakery). In get my container from my grocery store bakery. They well them for .50 cents a container. Wrap container (with the frosting cupcakes) with plastic wrap one direction and the the other direction. Cupcakes will stay fresh up to 3 months. For added protection wrap the container in foil. Defrost in the refrigerator overnight.
Tips for Tender Moist Cupcakes
- Good ingredients equals great taste. To send your guests straight to cupcake heaven use only the best ingredients. Like real butter, real vanilla and dark Dutch cocoa.
- Never over bake a cupcake. You can never save an over baked cupcake. You’re doing it right when your cupcakes look slightly sunken, rather than peaked. Test them with a toothpick if you’re unsure–if no batter clings to the pick, they’re done.
- Mix batter with a light hand. Baking fluffy, moist cupcakes is all about creating air bubbles in your batter that expand in the oven. If you over mix your batter, you collapse those bubbles. To avoid this mix on a low speed, stopping just as all ingredients blend.
- Let all ingredients come to room temperature before baking. All ingredients incorporate into batter mush more easily if they’re at similar temperatures.
- Baking in advance? Freeze cupcakes. If you’re baking to eat right away, we recommend storing cupcakes at room temperature. But if they’re for tomorrow, freezing will retain their moisture much better than leaving them on a counter overnight.
Cream Cheese Frosting
- Good ingredients “real” butter (not margarine).
- Room temperature ingredients
- Be patient…you’ll need to whip the frosting at least 3 to 5 minutes (sometimes I do this step twice). This will allow air to incorporate into the butter and create the lightness you want.
- That’s it! It’s really not as hard as you might think.
How to Add the Carrot Topper
- Separate the frosting. ½ cup in one bowl and ¼ cup in another bowl. Use remaining frosting for the cupcakes.
- Tint the ½ cup of frosting with orange food coloring and the ¼ cup of frosting with green.
- Place orange and green tinted frosting in separate quart size bags.
- Snip off the tip from each bag, pipe orange carrots in a zig zag pattern, staring at the top with a large zig zag and ending in a point, add green tops.
Adding More Flavor to Your Carrot Cake Cupcakes
NUTS: The option of adding chopped nuts to your Easter cupcakes if totally up to you. Some people have the opinion that it isn’t a carrot cake without nuts. 1 cup of chopped walnuts or pecans are totally okay and would add a nice crunch.
RAISINS: While a traditional carrot cake recipe usually has raisin I opted to leave them out. There’s no harm in adding a ½ cup to your batter.
Putting it All Together
MORE EASTER DESSERTS AND TREATS
SOFT JELLY BEAN SUGAR COOKIES 2. FRESH STRAWBERRY CAKE 3. CADBURY CREAM FILLED CUPCAKES 4. EASTER PEEPES PRETZELS
Carrot Cake Cupcakes
Yield:
18 Regular Size Cupcakes
The perfect Easter Treat for a dessert table.
Ingredients
For the Cupcake Cakes:
- 1¾ cups all-purpose flour
- 1¾ teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 jars (4 ounces each) baby food carrots
- 2/3 cup grated fresh carrots (I use store bought)
- ¾ cup orange juice
- 1 (8 ounce) can crushed pineapple, drained
- ½ cup shredded sweetened coconut
- ½ cup granulated sugar
- ¼ cup canola or vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 1 cup unsalted butter, softened
- 1 (8 ounce) cream cheese, softened
- 2 teaspoon vanilla extract
- 7 cups powdered sugar
- 2 tablespoons milk
Instructions
Carrot Cake Cupcakes:
- Heat oven to 350°. Line cupcake pan with paper liners.
- In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, baking soda and salt and set aside.
- In another medium bowl, stir together the baby food carrots, grated carrots, orange juice, pineapple, coconut, sugar, oil, egg and vanilla until combined.
- Stir wet ingredients into dry ingredients just until blended.
- Scoop ( I like using an ice cream scoop) batter into prepared cupcakes pans.
- Bake 17 minutes or until a wooden toothpick inserted into the center comes out clean.
- Let cool in pan 10 minutes, transfer out of the pan to a cooling rack. Cool Completely before frosting.
- For easy instructions, click here→BASIC CREAM CHEESE FROSTING
- Separate the frosting. ½ cup in one bowl and ¼ cup in another bowl. Use remaining frosting for the cupcakes.
- Tint the ½ cup of frosting with orange food coloring and the ¼ cup of frosting with green.
- Place orange and green tinted frosting in separate quart size bags.
- Snip off the tip from each bag, pipe orange carrots in a zig zag pattern, staring at the top with a large zig zag and ending in a point, add green tops.
- cupcakes and spread. Dip the frosting in green and orange sugar sprinkles (or the sprinkles of your choice). I tried to keep most of the sprinkles around the edge. CARROT: Add the carrot to the center of each frosted cupcake. See above for instructions of how to create the zig zag carrot.
For the Cream Cheese Frosting:
How to Make the Carrot Topper:
Putting it All Together:
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