Description
Moist and spiced carrot cake cupcakes topped with rich, tangy cream cheese frosting, crunchy pecans, and adorable marzipan carrots. A delightful dessert perfect for Easter, birthdays, or any sweet occasion!
Ingredients
Units
Scale
For the Cupcakes:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup crushed pineapple (drained)
- 1/2 cup chopped pecans (optional)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
For Decoration:
- 1/2 cup chopped pecans (for rolling)
- Marzipan or fondant carrots (optional)
- Fresh parsley leaves (for garnish)
Instructions
-
Prepare the Cupcake Batter
- Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
-
Mix the Wet Ingredients
- In a separate bowl, whisk together vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract.
- Stir in grated carrots and drained crushed pineapple.
-
Combine & Bake
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in chopped pecans, if using.
- Divide batter evenly among cupcake liners, filling each about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool completely before frosting.
-
Make the Frosting
- Beat softened cream cheese and butter until smooth.
- Gradually add powdered sugar and vanilla extract, mixing until creamy and fluffy.
-
Assemble & Decorate
- Pipe or spoon a generous amount of frosting onto each cooled cupcake.
- Roll the edges in chopped pecans for extra crunch.
- Top with a marzipan carrot and a small parsley leaf for a decorative touch.
-
Serve & Enjoy!
- These cupcakes taste best when slightly chilled for a perfect texture.
Notes
- Make-Ahead Tip: Cupcakes can be made a day in advance and stored in an airtight container in the fridge.
- Substitutions: Swap pecans for walnuts or omit them for a nut-free version.
- Storage: Keep in the refrigerator for up to 3 days.
Nutrition
- Calories: 320 kcal per serving
