Easter carrot cupcakes

 

Easter is around the corner and I was thinking to share with you my carrot cupcake recipe which I decorated with mini Easter eggs just to make them a little more festive! Let's grab an apron, get your kids and bake those beauties!

Ingredients for 12 cupcakes:

for the cupcakes:

• 1 1/3 cups plain flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinammon 
• 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 3/4 cup vegetable oil
• 2/3 cup light brown sugar
• 1/2 cup caster sugar
• 2 eggs
• 1 1/2 cup grated carrots (3 medium carrots)
• 1/2 cup chopped pecans
• 1/2 cups raisins

for the frosting:

• 1/2 cup unsalted butter (120 gr.) (room temperature) 
• 1 cup cream cheese (230 gr.)
• 4 cups icing sugar (420 gr.)
• 2 tsp vanilla extract
• mini Easter eggs & chocolate curls for decoration

Instructions 

for the cupcakes:

• In a large bowl whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt, leave aside.
• In another large bowl, whisk together oil, brown sugar, caster sugar and eggs. Gradually add dry ingredients to oil mixture mixing until well combined. Stir in grated carrots, pecan and raisins.
• Divide the batter into 12 cupcake tin lined with muffin cases. Bake in a preheated oven at 180C degrees for 15-20 minutes, until a toothpick comes out clean.
• Remove from pan to a wire rack to cool completely before frosting. 

for the frosting:

• In a bowl of a stand mixer, beat butter for a couple of minutes until is creamy. Then add cream cheese,  icing sugar and vanilla and mix until smooth. Top each cupcake with 2 tablespoons of frosting using a piping bag and a nozzle of your choice. Add 3 mini eggs on each cupcake and chocolate flakes (optional).