Total Time
20mins
Prep 0 mins
Cook 20 mins

Get a jump on Easter preparations by baking these carrot cupcakes with lemon buttercream frosting. Unfrosted, these moist cupcakes are perfect for breakfast on the run or as a lunch box treat. I found this recipe in our local newspaper -

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. In a large bowl, combine carrots, walnuts, pineapple, and 1/2 cup of the flour. Mix and set aside.
  3. In a medium bowl, sift remaining flour and combine with cinnamon, nutmeg, baking soda and salt.
  4. In a large bowl, combine eggs and sugar and whip with a hand mixer until just comined, then slowly add vegetable oil until emulsified.
  5. Fold flour mixture into egg batter until well combined, then stir in carrot mixture. Line cupcake tins with liners and spoon in batter, filling about three-quarters full. Bake for 20 minutes or until a cake tester inserted in the center comes out clean.
  6. transfer to a rack; let cool.
  7. FROSTING: In a stand mixer, combine butter, sugar, lemon juice and zest and vanillla and whip until light and fluffy, about 4 minutes.
  8. Makes 24 cups.
  9. TIP: This recipe works well as a cake,. Pour batter into a round (10-inch) cake and place in a 350F oven for 1 hour or until a cake tester inserted in the center comes out clean. Transfer to rack; let cool and cover with frosting (same amount as used for cupcakes).
  10. OPTIONAL GARNISH: Into a bowl, break shredded wheat into small pieces and set aside.
  11. In a small pan over low heat add syrup and butter, Cook until butter is melted. Pour in shredded wheat and mix to coat. Let cool until warm enough to form into 1-inch nest.
  12. Knead marzipan with ground walnuts until well mixed. Divide marzipan into three parts and add desired food coloring. Form into small eggs in nest and place genetly atop cupcakes.