Description

These Easter Carrot Cake Cupcakes feature a moist, spiced base topped with creamy frosting and fun spring decorations. Perfect for family gatherings, they’re easy to bake and simple to decorate for a festive touch.

Ingredients

Scale

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

3/4 cup granulated sugar

2 large eggs

1/2 cup vegetable oil

1 teaspoon vanilla extract

1 1/2 cups grated carrots

1/4 cup crushed pineapple (optional)

1/2 cup chopped walnuts (optional)

8 ounces cream cheese, softened

1/2 cup unsalted butter, softened

2 to 3 cups powdered sugar

1 teaspoon vanilla extract

1/2 teaspoon lemon zest (optional)

Instructions

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with liners.

2. Whisk flour, baking soda, cinnamon, nutmeg, and salt in a bowl.

3. Beat eggs, sugar, oil, and vanilla in a separate bowl until glossy.

4. Fold grated carrots and pineapple into the wet mixture, then stir in dry ingredients until just combined.

5. Divide batter among liners, filling each two-thirds full.

6. Bake 18–22 minutes until a toothpick comes out clean, then cool in pan 5 minutes before transferring to a rack.

7. Beat cream cheese and butter until smooth, add powdered sugar gradually, then vanilla and lemon zest until thick and spreadable.

8. Frost cooled cupcakes and decorate with pastel piping, coconut “grass,” candy eggs, or fondant toppers.

Prep Time: 20 minutes
Cook Time: 18–22 minutes
Category: dessert
Method: baking
Cuisine: american

Nutrition

Serving Size: 1 cupcake
Calories: 250
Sugar: 20
Sodium: 150
Fat: 15
Saturated Fat: 7
Unsaturated Fat: 6
Trans Fat: 0.2
Carbohydrates: 28
Fiber: 2
Protein: 3
Cholesterol: 35

Keywords: easter carrot cupcakes, cute easter cupcakes, simple easter cupcake ideas, easy easter cupcake decorating, spring desserts, carrot cake cupcakes, cream cheese frosting, holiday baking