EASTER CARROT INDIAN SPICED CARROT CUPCAKES
EASTER CUPCAKES … the cutest cupcake in the Easter basket.
These little showstoppers are soft, spiced, and dressed up in their Easter best—complete with piped carrot tops that are almost too adorable to eat. Almost. Inspired by cozy chai spices and dressed with velvety cream cheese frosting, these cupcakes bring a splash of springtime whimsy with every bite. Perfect for brunch, gifting, or just showing off your piping skills at the holiday table. Happy Easter!
EASTER CARROT INDIAN SPICED CARROT CUPCAKES
Yield: 6 Cupcakes
Prep time: 15 MinCook time: 20 MinInactive time: 30 MinTotal time: 1 H & 5 M
These little showstoppers are soft, spiced, and dressed up in their Easter best—complete with piped carrot tops that are almost too adorable to eat.
Ingredients
FOR THE CUPCAKES
FOR THE FROSTING
KITCHEN TOOLS
Instructions
TO MAKE THE CARROT CAKE CUPCAKES
- Preheat your oven to 350°.
- Line a 6-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cardamom, cinnamon, and nutmeg.
- In a large bowl, beat the egg, granulated sugar, and light brown sugar until smooth. Add the vegetable oil and vanilla extract and mix until well combined.
- Gradually stir the dry mixture into the wet ingredients until just combined. Fold in the grated carrots, chopped pecans, and chopped dates.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
- Transfer the cupcakes to a wire rack and allow them to cool completely before decorating.
FOR THE TRI-COLOR CREAM CHEESE FROSTING
- To make the frosting, in your stand mixer, beat the butter and cream cheese together until smooth and creamy. Gradually, add the powdered sugar, mixing until light and fluffy. Stir in the vanilla extract.
- Divide the frosting into three portions. Leave one portion white, tint the second portion orange, and the third green using gel food coloring. Use your two flat piping tips for the white and green frostings. Use your rounded piping tip for your orange frosting.
- Pipe a flat swirl of white frosting onto each cupcake to simply cover the bottom. Use the orange frosting to a pipe carrot coming out of the ground swirl shape into the middle of each cupcake. Finish each cupcake by piping individual leaves with on top of your orange carrot.
- Happy Easter! Eat and enjoy!
Nutrition Facts
Calories
271Fat
19 gSat. Fat
8 gCarbs
17 gFiber
1 gNet carbs
15 gSugar
9 gProtein
8 gSodium
184 mgCholesterol
61 mg
