Carrot Cake Cupcakes

Easy Easter Cupcakes

 

I realize that I am tad late posting this recipe, things were so busy this weekend I hadn't had the time to photograph and post these delicious cupcakes but still wanted to share them with you all. I feel you can really enjoy carrot cake anytime of the year anyways! To make these perfect for easter I added a few Whopper's Robins Eggs to the top and baked them in festive cupcake liners. 

I found this recipe over on Thepreppyhostess.com and I believe the original recipe is from Allrecipes.com

 

 

Ingredients:

1 ¼ cups vegetable oil

4 eggs

2 cups white sugar

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

½ teaspoon salt

2 teaspoons ground cinnamon

3 cups grated carrots

1 cup chopped pecans

½ cup butter, softened

8 ounces cream cheese, softened

4 cups confectioners’ sugar

1 teaspoon vanilla extract

1 cup chopped pecans

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Line mini muffin tin with liners.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared mini muffin tin.
3. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then place on a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cupcakes. 

Carrot Cake Cupcakes

Monday, April 6, 2015

Easy Easter Cupcakes

 

I realize that I am tad late posting this recipe, things were so busy this weekend I hadn't had the time to photograph and post these delicious cupcakes but still wanted to share them with you all. I feel you can really enjoy carrot cake anytime of the year anyways! To make these perfect for easter I added a few Whopper's Robins Eggs to the top and baked them in festive cupcake liners. 

I found this recipe over on Thepreppyhostess.com and I believe the original recipe is from Allrecipes.com

 

 

Ingredients:

1 ¼ cups vegetable oil

4 eggs

2 cups white sugar

2 teaspoons vanilla extract

2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

½ teaspoon salt

2 teaspoons ground cinnamon

3 cups grated carrots

1 cup chopped pecans

½ cup butter, softened

8 ounces cream cheese, softened

4 cups confectioners’ sugar

1 teaspoon vanilla extract

1 cup chopped pecans

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Line mini muffin tin with liners.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared mini muffin tin.
3. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then place on a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners’ sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cupcakes.