Turn on the Easter fun with these cute little Carrot Cupcakes topped with Classic Cream Cheese Frosting, Chopped Walnuts and Candied Eggs…!!!
And finally Easter is around the corner…it’s time to save my appetite for some Easter goodies and I am all pumped up to get some baking done! As much as I love baking, so does my husband… in fact I feel he gets way more excited than me whenever I plan to bake a cake, he adjusts his schedule to be there in the kitchen and share all his wonderful tips and creative ideas. And he is a master at decorating too…Lucky Me…!!!
I have a lot of cupcake memories from my hometown and childhood days, but back then all the cakes were without any fancy frosting. I grew up in a small town and cupcakes were more of a delicacy, you would find them in bakeries more around the festival season and it was like a celebration dessert. Only two flavours were available; Vanilla or Chocolate. Me and my brother didn’t even know what the names meant back then but we loved them. All we would do is let our Amma (Mom) know that we want white or brown colored ones (or even both!!) and when she brought them home, it was the happiest moments. In the evening, she prepares tea and all of us sit down to enjoy our cupcakes with tea…… Aaaah, Good Old Days!!
Carrot cakes are one of my all-time favorites, and trust me, these cupcakes are the Best!!! Our friends love it, they are sweet and soft with the aroma of cinnamon and carrot, & the cream cheese frosting makes it even tastier. To give the fun Easter look, I decorated them with Cadburys Easter Eggs, but that’s purely optional. I guarantee you that these Carrot Cupcakes will be the biggest hit for your Easter party…!!
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Carrot Cupcakes topped with Classic Cream Cheese Frosting, Chopped Walnuts and Candied Eggs…!!!
- 1 cup flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon powder
- ¼ tsp salt
- 2 large eggs (at room temperature)
- 2/3 cup vegetable oil
- 2/3 cup granulated sugar
- ½ tsp vanilla extract
- 1½ cup grated carrots
- Candied Easter eggs (optional)
- ½ cup walnuts (chopped)
- ½ cup unsalted butter (at room temperature)
- 8 oz Cream Cheese (at room temperature)
- 3 cups of powdered sugar
- 1 tsp vanilla extract
Preheat oven to 350 degrees F.
Line a muffin tin with cupcake liners. Grease them with oil or butter.
In a medium bowl, sift together the dry ingredients; flour, baking powder, baking soda, salt and cinnamon powder. Keep aside.
In a large mixing bowl, whisk eggs and oil until well combined. Follow by adding granulated sugar and vanilla extract, and mix.
Slowly add the dry ingredients in batches and mix well.
Add the grated carrots; fold in the batter until well combined.
Pour the batter into the muffin tins and fill up to 2/3rd of the liners.
Bake for 20-22 mins until the muffins have risen and turned golden brown.
Allow the cupcakes to cool completely.
Beat butter and cream cheese until well combined.
Add the powdered sugar and vanilla extract, whisk well until it is smooth.
Transfer to a piping bag and decorate according to your choice.
Top with chopped walnuts and candied Easter eggs (optional).
- If you do not prefer heavy frosting, you can cut down the measurements; cream cheese to 4oz, and powdered sugar to 2 cups.
- Baking time vary from oven to oven, on a safer side check the muffins after 15 minutes of baking.