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Easter Carrot Cake Cupcakes

Easter Carrot Cake Cupcakes
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These Easter Carrot Cake Cupcakes are moist, flavorful, and perfectly spiced, making them an ideal festive treat for spring celebrations.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated carrots
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts (optional)
  • 1/3 cup shredded coconut (optional)
  • Cream cheese frosting for topping

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, beat granulated sugar, brown sugar, eggs, oil, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
  5. Fold in grated carrots, crushed pineapple, walnuts, and shredded coconut.
  6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  7. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Once cooled, frost the cupcakes with cream cheese frosting and decorate as desired.

Notes

For an extra festive touch, decorate the cupcakes with mini candy carrots or pastel-colored sprinkles.

Find it online: https://seasonedrecipe.com/easter-carrot-cake-cupcakes/