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Carrot Cake - Easter Cupcakes

23.03.2018

This recipe is SUPER EASY and it will be sure to impress your guests at Easter or you kids classmates! It's so easy that B helped me whip up some of these bad boys this morning, he loves helping me bake! This recipe was given to me by one of my best friends from her sister. 

The cupcakes and frosting are so easy and most of the ingredients you likely have on hand in your pantry. 

I make the cream cheese frosting while the cupcakes are baking. I also use a zip lock bag to frost the cupcakes, I tried using a fancy cupcake frosting contraption today on one of the cupcakes but I prefer the zip lock bag method. Spoon the frosting into a zip lock bag using a serving spoon and cut the corner off the bag. Super easy. 

 

Carrot Cake Cupcakes

Ingredients:

3 Beaten Eggs

1 1/4 Cups of Oil

2 Cups of Sugar

2 Cups of Flour

1 tsp. Cinnamon

2 tsp. Baking Soda

1 tsp. Salt

2 tsp. Salt

2 tsp. Vanilla

2 Cups of Shredded Coconut

2 Cups of Shredded Carrots

1 Cup of Crushed Pineapple in Juice

1 Cup of Chopped Pecans (Optional)

Raisins (Optional)

 

Combine all ingredients. Fill cupcake tin with liners and fill liners 2/3 of the way with the carrot cake batter. Pro Tip: Do not over fill cupcake tins. Bake at 350 for 25-30 mins or until done. 

 

Frosting:

Pro Tip: I double this! 

1/2 Cup of Butter or Margarine

8oz Block of Cream Cheese

1lb of Confection Sugar

2 tsp. Vanilla 

 

To decorate these fancy pants cupcakes I used edible grass I bought at Michaels but they sell it pretty much everywhere during Easter, Mini Cadbury Eggs and Annies Bunny Cookies (I recommend using snicker-doodle). 

Enjoy!

 

 

 

 

 

 

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