Carrot Cupcakes all dressed for Easter!
This is a great recipe for moist, delicious, carrot cupcakes. They taste great plain or iced and are very cute made into Bunny Cupcakes.
Carrot Cupcakes
| 1 cup | All purpose flour |
| 1 cup | Sugar |
| 1 teaspoon | Baking powder |
| ½ teaspoon | Cinnamon |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Baking soda |
| 1½ cups | Finely grated carrot |
| ⅓ cup | Vegetable oil |
| ¼ cup | Yogurt |
| ½ teaspoon | Vanilla extract |
| ½ teaspoon | Almond extract (optional) |
| 2 large | Eggs |
- Line 12-cup muffin pan with cupcake liners.
- In a large bowl, stir together flour, sugar, baking powder, cinnamon and salt.
- In another bowl, combine carrot, oil, yogurt, extracts and eggs.
- Add the wet ingredients to the flour mixture and mix until just blended.
- Fill cupcake liners to about ¾ full.
- Bake for about 20 minutes at 375°F or until firm and baked through. Toothpick should come out clean when inserted into the center.
Cream Cheese Frosting
| 4 ounces | Cream cheese, softened |
| 4 tablespoons | Butter, softened |
| 1 teaspoon | Vanilla extract |
| 3 cups | Powdered sugar |
| as needed | Water |
- In a mixer bowl, beat together cream cheese and butter until smooth and light.
- Add vanilla and mix some more.
- Add sugar and continue beating until light and fluffy. Add a little water if necessary.
- Spread on carrot cupcakes.
- Plain coconut-Put on top of the icing
- Jelly beans-cut in half for the nose and eyes or left whole for teeth
- Chocolate chips-for the eyes
- Marshmallows-Cut in half, squeeze into ear shape and press the cut side in Pink sugar
- Green coconut- makes a nice grassy place to put your bunnies
© 2011 Susan J. Sady
Happy Baking!