Easter Basket Carrot Cupcakes
These cute Easter Basket Carrot Cupcakes with cream cheese frosting are decorated like Easter baskets using green-colored coconut and mini Easter egg candies. For more fun ideas, try these Pink Lemonade Thumbprint Cookies.
Prep Time 30 minutes minutes
Cook Time 25 minutes minutes
Total Time 55 minutes minutes
Servings 12
Baking Temp 350°F
Equipment
- Standard 12-cup muffin pan
- Cupcake liners - paper or silicone
- Grater or food processor
- Stand mixer with large bowl
Ingredients
- 1 cup granulated sugar
- ¾ cup vegetable oil
- 2 large eggs
- 1 cup + 2 tablespoons all-purpose flour
- ½ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1.5 cups fresh grated carrots, loosely packed
Instructions
For the cupcakes
- Preheat oven to 350°F. Line standard-size muffin pan with paper or silicone cupcake liners.
- In bowl of stand mixer fitted with paddle, cream together the sugar, oil and eggs.
- Add flour, baking powder, baking soda, cinnamon and salt; mix well.
- Stir in carrots.
- Spoon into prepared muffin pan, filling each cup about ¾ full. Bake 22-25 minutes or until tester is clean.
- Cool in pan on wire rack for 15 minutes. Gently remove from pan and cool completely on wire rack.
To decorate as easter baskets
- Frost the tops of cooled cupcakes using a knife or a piping bag.
- Gently mix food coloring with coconut flakes to reach the desired color. Sprinkle on cupcakes and gently press down into frosting.
- Arrange candies on top of coconut “grass” for a fun Easter dessert!
Notes
Try homemade cream cheese frosting instead of store bought if you choose. For larger pieces of carrot, use a grater; for finer pieces of carrot, use a food processor.
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