Easter Carrot Cupcakes
Easter Carrot Cupcakes with a hint of cinnamon and optional nuts or raisins. Perfectly spiced and fluffy, topped with creamy frosting. Easy recipe for a sweet holiday treat!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at clabbergirl.com.
Cooking tools:
- Hand mixer
- Grater
- Muffin tin
- Cooling rack
- Cupcake liner
- Toothpick
- Oven
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Peeler
Ingredients
- 2 C. granulated sugar
- 1 tsp. vanilla extract
- 3/4 C. vegetable oil
- 2 1/2 C. powdered sugar
- 2 C. all-purpose flour
- 3 C. carrots, peeled and grated
- 1-3 Tbsp. milk, as needed
- 1 tsp. Clabber Girl Baking Powder
- Food coloring, if desired
- 1 tsp. ground cinnamon
- 1 C. golden raisins and/or chopped nuts, optional
- 1 tsp. salt
- 1 tsp. Clabber Girl Baking Soda
- 1/4 C. butter, softened
- 4 lg. eggs
- 1/3 C. cream cheese, softened
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