It’s Spring!!! I feel like our winter was pretty mild this year, and though I am not quite ready to give up my sweaters (I just love to be cozy), there is always something really nice about spring. It’s like a second renewal after we have already failed at all our New Year’s resolutions. One of my favorite things about Spring is celebrating Easter! I had been hosting a blow-out EASTER FEASTER for several years where I cooked for ALL our friends and whatever kids were added to the pack each year. I have had to take a break in recent years because I’ve had 2 babies in the month of March which definitely made it a bit difficult to host those years. I am taking a break this year, (don’t worry, friends, it will be back) but I still want to do ALL the springy and Easter themed things and excited to share some of my favorite things with you!
You HAVE to have carrot cake ON Easter right? What else do you do with all those carrots the Easter Bunny brings. 🙂
Here is a recipe for Carrot Cake Cupcakes which would be perfect for your own Easter FEASTER!
Affiliate links are used in my post. What does that mean? If you purchase through my link I will receive a small commission! However, I only ever recommend products/services that I absolutely LOVE and use myself! If you choose to support me through purchasing through my links allows me to continue to bring you info that you enjoy and hopefully use. So I thank you for any and all support.
RECIPE:
STEP 1: Preheat the oven to 400 degrees and line a muffin tin with cupcake liners.
STEP 2: Combine sugar, oil and vanilla and beat into smooth.
STEP 3: Add eggs, 1 at a time, beating after each one.
STEP 4: Sift together flour, cinnamon, baking soda and salt. I like to sift on top of wax paper. No need to dirty another bowl.
STEP 5: Add half of the flour mixture to the wet ingredients and mix until just combined.
STEP 6: Combine grated carrots and pecans in a bowl.
STEP 7: Add the rest of the flour to the carrot mixture and mix well.
STEP 8: Add carrot/flour mixture to the batter and mix until just combined.
STEP 9: Divide batter into the muffin tins.
STEP 10: Bake at 400 for 10 minutes than reduce the oven to 350 and bake for an additional 15-20 minutes or until toothpick comes out clean.
STEP 11: Cool the cupcakes completely before frosting.
STEP 12: Frost cupcakes with your favorite cream cheese frosting!
For more Easter Recipes, check the following:
Cadbury Creme Egg Brownies
Homemade Peeps
Marbled Oreos
Want more recipes, design tips, DIY and Party planning fun: follow me on Pinterest and Instagram!
Printable Recipe:
Carrot Cake Cupcakes
Adapted from Barefoot Contessa
Ingredients
- 2 cups sugar
- 1 1/3 cups vegetable oil
- 1 teaspoon vanilla
- 3 x-large eggs
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 3 cups carrots shredded
- 1 cup pecans chopped
- recipe cream cheese frosting
Instructions
-
Preheat the oven to 400 degrees and line a muffin tin with cupcake liners.
-
Combine sugar, oil and vanilla and beat until smooth.
-
Add eggs, 1 at a time, beating after each one.
-
Sift together flour, cinnamon, baking soda and salt.
-
Add half of the flour mixture to the wet ingredients and mix until just combined.
-
Combine grated carrots and pecans in a bowl.
-
Add the rest of the flour to the carrot mixture and mix well.
-
Add carrot/flour mixture to the batter and mix until just combined.
-
Divide batter into the muffin tins.
-
Bake at 400 degrees for 10 minutes than reduce the oven to 350 and bake for an additional 15-20 minutes or until toothpick comes out clean.
-
Cool the cupcakes completely before frosting.
-
Frost cupcakes with your favorite cream cheese frosting.