Carrot Cake Cupcakes With Cream Cheese Frosting

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READY IN: 50mins
SERVES: 18
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees F
  • Place fluted paper liners in 18 muffin cups.
  • In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
  • In bowl of your electric mixer, with the paddle attachment, beat the eggs until frothy.
  • Gradually add the sugar and beat until the batter is thick and light colored.
  • Add the oil in a steady stream and then beat in the vanilla extract.
  • Add the flour mixture and beat just until incorporated.
  • With a large rubber spatula fold in the grated carrots and chopped nuts.
  • Evenly divide the batter between the 18 muffin cups and bake 20 to 25 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
  • Remove from the oven and let cool on a wire rack.
  • Beat the butter and cream cheese until very smooth with no lumps.
  • Gradually beat in the icing until fully incorporated and smooth.
  • Beat in the vanilla extract.
  • With a knife or small metal spatula spread cream cheese frosting on top of each cupcake.
  • Place the sweetened coconut in a plastic bag along with a few drops of green food coloring.
  • Shake the bag until all the coconut has been colored with the dye.
  • Garnish with the green colored coconut and a foil covered chocolate egg.
  • For the basket handles, place the ends of colored pipe cleaners into the sides of the cupcakes.
  • Cover and refrigerate the cupcakes until serving time.
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