Yield 12 cupcakes
These cute carrot cake cupcakes are the perfect Easter treat. And they are as delicious and easy as they are festive!
For the carrot cupcakes:
For the cream cheese frosting:
1. PREPARATION. Preheat oven to 350F. If using a cupcake pan or muffin tin, fill them with cupcake liners. If using baking cups, place 12 baking cups on a small baking tray.
Gather and measure all the ingredients. You can place the flour, sugar, cinnamon, baking powder, baking soda, and salt together in one bowl. Mix them well so they are evenly distributed.
2. MAKE THE CARROT CUPCAKE BATTER. In a separate bowl, combine the eggs and oil. Add in the carrots and walnuts. Mix until evenly combined. Add the flour mixture and stir until just combined. The lesser strokes, the better. Fill your baking cups or cupcake liners 2/3 full. I like to use an ice cream scoop here. Bake for 23-25 minutes or until a toothpick test comes clean. Note that each oven is different start checking them at 20-minute mark to see if they need more baking time.
Let the cupcakes completely cool before frosting them.
3. MAKE THE CREAM CHEESE FROSTING. Whip the heavy cream to soft peaks with a hand mixer. Add the cream cheese and beat on high speed until fully smooth. Put the vanilla and sift in half of the powdered sugar. Beat on high speed again until fully combined. Add the remaining powdered sugar and beat again until smooth.
4. ASSEMBLY. To assemble the cupcakes, place the frosting in a piping bag fitted with your choice of piping tip. (In the photos, I used Wilton 1M.) Decorate the carrot cupcakes as you like using cream eggs, bunny chocolates, carrots, etc.
Recipe by Kaleidoscope Living at https://designertrapped.com/easter-carrot-cake-cupcakes/