Easter is just around the corner! With plenty of people telling me that carrot cake is one of their Easter favorites it was time to create an Carrot Cake Cupcake. These Carrot Cake Cupcakes are made from scratch and topped with a cream cheese icing that doesn’t have butter.
That’s right these carrot cake cupcakes are made without butter in the icing. There is just no need for it. With the right consistency of sugar and cream cheese the icing is fantastic.
This cupcake recipe is from scratch. We used fresh carrots and grated them finely on a microplane grater. While a food processor can be used the carrots will juice out and make the batter to moist. Instead, we like to grate the carrots. Little more effort for a tasty cupcake.
Although this recipe is from scratch it is an easy carrot cake cupcake recipe. This recipe for delicious cupcakes makes 24 cupcakes. It’s perfect for a picnic or potluck. Additionally, it’s fantastic for parties and even Easter entertaining.
Make Ahead Carrot Cake Cupcakes:
The cupcakes can be made ahead of time. The icing can also be made in advance. Place the icing in a pastry bag and put in the fridge a day ahead to use when ready. As for the cupcakes they can sit at room temperature but if you have room in the fridge pop them in there too it won’t hurt.
The liners I used I found at Joann’s however, these cupcake liners are just as adorable. We love to serve these on a wood board or white cake stand at events. They really are delicious and different than your common cupcake!Print