Ingredients
For the Easter Carrot Cupcakes with Cream Cheese Frosting (12 cupcakes):
Dry Ingredients:
2 cups (250g) all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
Wet Ingredients:
1 cup (200g) granulated sugar
½ cup (100g) light brown sugar
1 cup (240ml) vegetable oil
3 large eggs, room temperature
2 teaspoons pure vanilla extract
2 cups (220g) finely grated fresh carrots
Cream Cheese Frosting:
8 oz (225g) full-fat cream cheese, softened
½ cup (115g) unsalted butter, softened
3–3 ½ cups (360–420g) powdered sugar, sifted
1 teaspoon vanilla extract
Pinch of salt
Optional Garnish:
Marzipan carrots
Toasted chopped walnuts
Shredded coconut
Instructions
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Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
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In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly combined.
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In a large bowl, whisk granulated sugar, brown sugar, and oil until smooth and glossy.
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Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
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Fold in the finely grated carrots until evenly distributed.
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Gradually add dry ingredients into the wet mixture in two additions. Fold gently until just combined. Do not overmix.
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Divide batter evenly, filling each liner about ¾ full.
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Bake for 18–22 minutes, or until tops are golden brown and a toothpick inserted in the center comes out clean.
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Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
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To prepare frosting, beat cream cheese and butter until smooth and fluffy. Gradually add powdered sugar. Mix in vanilla and salt. Beat until thick and pipeable.
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Pipe or spread frosting onto fully cooled cupcakes. Garnish as desired
Notes
Use freshly grated carrots for best moisture and texture.
Do not overmix batter to prevent dense cupcakes.
If frosting is too soft, chill for 15 minutes before piping.
Cupcakes can be baked one day ahead and frosted before serving.
For extra flavor, fold ½ cup toasted walnuts into the batter.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Baking