Carrot Cake Cupcakes for Easter
Soaked with a Buttermilk glaze and I show you how to make the perfect Cream Cheese Frosting to top them off with..
This is hands down the best carrot cake recipe I´ve ever tried..
This is such a moist carrot cake recipe which I believe is due to the fact that when the cupcakes come out of the oven (while they are still warm) they are soaked with a buttermilk glaze (nothing short of amazing..).
This recipe also contains crushed pineapple, shredded coconut and chopped walnuts (you can use pecans too). Such an easy carrot cake recipe but don´t think an easy baking recipe means average.. no no no.. (I say it again.. no no no).
Top these babies off with the best cream cheese frosting out there (made with Philadelphia cream cheese or similar quality). Top them with cute bunny ears, made with white marshmallows and dipped into handmade sanding sugar. You´ve got yourself some super cute and very tasty Easter Cupcakes!
Ingredients
- 1.50 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 0.50 teaspoon baking soda
- 0.75 teaspoon salt
- 0.25 teaspoon ground cinnamon
- 0.25 teaspoon ground ginger
- 0.25 teaspoon grated nutmeg
- 3/4 cup (1 1/2 sticks) melted unsalted butter
- 1 cup brown sugar
- 1 L egg
- 2 tablespoons plain low fat yogurt
- 0.25 teaspoon vanilla extract
- 1.5 cups grated carrots (aprox. 4 medium carrots)
- 0.5 cup white sugar
- 50g butter without salt
- 0.75 teaspoon vanilla extract
- 1 cup buttermilk (make your own: 1 cup buttermilk + 1 tablespoon pure lemon juice)
- 1 tub 225g (8 ounces) cream cheese at room temperature
- 0.25 cup (1/2 stick) unsalted butter at room temperature
- 1 cup icing sugar
- 1 teaspoons vanilla extract
Instructions
- Preheat oven to 369ºF (180ºC). Line a 12 cup standard muffin tin with cupcake liners.
- In a large bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Set aside.
- In another large bowl, whisk together the melted butter, brown sugar, egg, yogurt, and vanilla. Stir in carrots. Gradually add dry ingredients to butter mixture mixing until well combined. Divide among muffin tin. Bake 22 - 25 minutes until a toothpick inserted in the center of a cupcake comes out clean.
- Remove from pan to a wire rack to cool completely before frosting.
- Warm all the ingredients except for the vanilla extract together on stove top or microwave, stirring regularly until all the sugar has dissolved.
- Lastly add the vanilla extract, stir well.
- Brush over the warm carrot cupcakes when they come out the oven.
- Using an electric mixer, beat the cream cheese, butter and icing sugar until smooth and beat in vanilla extract.
Notes
Carrot Cupcake recipe adapted from the Martha Stewart site
Hope you guys try this carrot cake recipe! I believe in giving credit where due and this recipe was inspired by My Recipes Best Carrot Cake recipe.
So what are you baking this Easter?
Johlene
xoxo
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Hey this sounds very interesting and i’d love the recipe, however where I expect to see the recipe for Carrot cake cupcakes, I find instead Pineapple Smoothie Recipe. I look forward to seeing the actual recipe and tying it out.
Hi Rebekah, I´ve been having problems with my recipe plugin. It has been such a mission! Thanks for pointing it out to me!