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
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!
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