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.
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.