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You’re going to love these Easter carrot cupcakes. We use real carrots for this great recipe along with sweet cream butter and whole milk for a delicious taste. These would be completely perfect for an Easter brunch!
Easter Carrot Cupcakes
Cupcake ingredients
- 1 box carrot cake mix
- 1 C unsalted sweet cream butter, softened
- 1 C whole milk
- 3 large eggs
- 2 Tsp Vanilla extract
- 1/2 C shredded carrots
- 1/4 C chopped pecans
Frosting Ingredients
- 1 box, 8 oz, cream cheese, softened
- 1/4 C unsalted sweet cream butter, softened
- 2 C powdered sugar
- 2 tsp vanilla extract
- 3-5 TBSP heavy whipping cream
- 1 piping bag fitted with a star tip
- 1 bag of orange candy melts
- 1 bag of green candy melts
- 2 disposable piping bags
- 1 cookie sheet fitted with parchment paper
- 1 small carrot cookie cutter
Directions
- Heat oven to 350 degrees
- Line your cupcake pan with cupcake liners.
- In a standing mixer, beat cake mix butter, milk, vanilla and eggs on medium speed for 2 minutes.
- Mix in the shredded carrots and chopped pecans
- Pour cupcake batter into cupcake liners, filling each about 3/4 full.
- Bake in the oven for about 21 minutes
- Cool completely.
Frosting directions
- Cream together the cream cheese and the butter in the bowl of a stand mixer.
- Add the powdered sugar one cup at a time.
- Then add in the vanilla extract and heavy whipping cream.
- Continue to mix until stiff peaks form
- Scoop into your piping bag fitted with a star tip
- Frost your cupcakes and set aside
- Take your cookie cutter and trace the shape of the carrot onto the parchment paper on the cookie sheet.
- Using a double boiler, melt your orange candy melts
- Once melted, scoop into a disposable bag and set aside
- Wash out your double boiler and dry throughly before melting your green candy melt
- Once melted, scoop into the disposable piping bag
- Cut the tip off your green piping bag and pipe a zigzag going up and down for the carrot stem
- Cut the tip off the orange piping bag and drizzle the lines descending on your carrot going from the top to the bottom.
- Place into the freezer for 10 minutes so that the candy can harden.
- Once hard, carefully peel off and place onto the frosting
- Enjoy your adorable Easter Carrot Cupcakes!
Easter Carrot Cupcakes
You’re going to love these Easter carrot cupcakes. We use real carrots for this great recipe along with sweet cream butter and whole milk for a delicious taste.
Servings: 12 cupcakes
Ingredients
- 1 box carrot cake mix
- 1 C unsalted sweet cream butter softened
- 1 C whole milk
- 3 large eggs
- 2 Tsp Vanilla extract
- 1/2 C shredded carrots
- 1/4 C chopped pecans
Frosting:
- 8 oz cream cheese, softened
- 1/4 C unsalted sweet cream butter softened
- 2 C powdered sugar
- 2 tsp vanilla extract
- 3-5 TBSP heavy whipping cream
- 1 bag of orange candy melts
- 1 bag of green candy melts
Instructions
- Heat oven to 350 degrees
- Line your cupcake pan with cupcake liners.
- In a standing mixer, beat cake mix butter, milk, vanilla and eggs on medium speed for 2 minutes.
- Mix in the shredded carrots and chopped pecans
- Pour cupcake batter into cupcake liners, filling each about 3/4 full.
- Bake in the oven for about 21 minutes
- Cool completely.
Frosting:
- Cream together the cream cheese and the butter in the bowl of a stand mixer.
- Add the powdered sugar one cup at a time.
- Then add in the vanilla extract and heavy whipping cream.
- Continue to mix until stiff peaks form
- Scoop into your piping bag fitted with a star tip
- Frost your cupcakes and set aside
- Take your cookie cutter and trace the shape of the carrot onto the parchment paper on the cookie sheet.
- Using a double boiler, melt your orange candy melts
- Once melted, scoop into a disposable bag and set aside
- Wash out your double boiler and dry throughly before melting your green candy melt
- Once melted, scoop into the disposable piping bag
- Cut the tip off your green piping bag and pipe a zigzag going up and down for the carrot stem
- Cut the tip off the orange piping bag and drizzle the lines descending on your carrot going from the top to the bottom.
- Place into the freezer for 10 minutes so that the candy can harden.
- Once hard, carefully peel off and place onto the frosting
- Enjoy!
Nutrition
Calories: 567kcal | Carbohydrates: 55g | Protein: 5g | Fat: 36g | Saturated Fat: 19g | Cholesterol: 131mg | Sodium: 380mg | Potassium: 250mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1900IU | Vitamin C: 0.4mg | Calcium: 101mg | Iron: 2.4mg
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