Because even bunnies need a break from carrots (and so do you!)
These delightful carrot cake cupcakes are not only a delicious treat for Easter, but they also make a perfect hostess gift. With their moist texture, warm spices, and cream cheese frosting, these cupcakes are crowd-pleasers that impress any host or hostess.
Whether you’re attending a family gathering, a neighborhood potluck, or a friend’s dinner party, bringing a batch of these cupcakes will brighten up the occasion and show your appreciation to your hosts.
So, why not whip up a batch of these tasty cupcakes and make someone’s day with a thoughtful and delicious gift?
Here’s a recipe that will yield 12 cupcakes:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots (about 2-3 medium carrots)
- 1/2 cup chopped walnuts or pecans (optional)
- Chocolate eggs (optional)
For the cream cheese frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- Food coloring (optional)
- Preheat the oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
- Whisk together the vegetable oil, sugar, eggs, and vanilla extract in a large bowl until well combined.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in the grated carrots and chopped nuts (if using).
- Divide the batter evenly among the 12 cupcake liners.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool on a wire rack.
- To make the cream cheese frosting, beat the cream cheese, butter, and vanilla extract until smooth.
- Gradually add the powdered sugar, mixing until the frosting is light and fluffy.
- Once the cupcakes are cool, frost them with the cream cheese frosting.
- Get creative! Decorate the cupcakes with Easter-themed sprinkles or shredded coconut tinted green with food coloring to resemble grass or any other decorations you like.
- Use the chocolate eggs for added decorations for the top of the cupcakes
Enjoy your delicious and festive carrot cake cupcakes this Easter!
Did you know?
Carrot cake cupcakes are a delicious and relatively healthy dessert. Carrots are rich in antioxidants, vitamins, and minerals, such as vitamin A, potassium, and fiber. When baked into a cake, the carrots add natural sweetness, moisture, and texture, reducing the sugar and fat needed in the recipe.
So, indulging in a carrot cake cupcake this Easter might not be as guilty as you think!
A little history:
Carrot cake cupcakes can be traced back to Medieval times when sugar and sweeteners were expensive and scarce. To make their desserts sweeter, bakers use vegetables like carrots to add natural sweetness and moisture to their cakes.
The modern version of carrot cake, as we know it today, was first popularized in the United States during World War II, when rationing and food shortages made it difficult to find ingredients like sugar and butter.
Bakers would use carrots, which were readily available and inexpensive, to add sweetness and moisture to their cakes. Adding warm spices like cinnamon, nutmeg, and cloves further enhanced the cake’s flavor profile.
The popularity of carrot cake grew in the 1960s and 1970s, and it became a staple dessert in many households and bakeries. There’s even a national day of celebration for this special delectable.
The invention of the carrot cake cupcake is a natural evolution of this classic dessert, making it more portable, individual-sized, and perfect for sharing.