Carrot Cake Cupcakes

Carrot Cake Cupcakes are must have for Easter in our house. My family always want these wonderfully delicious cupcakes and Sunflower Peeps Cake on Easter. I always use Homemade Whipped Cream Cheese Icing to top my Carrot Cake Cupcakes. I think it makes them that more yummy 🙂

Is there certain dishes your family wants you to make for Easter? If so what are they?

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Carrot Cake Cupcakes

Course Dessert

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Servings 22 cupcakes

Author Foodnetwork.com

Ingredients

• 2 cups sugar
• 1 1/3 cups vegetable oil
• 1 teaspoon pure vanilla extract
• 3 extra-large eggs
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 1/2 teaspoons kosher salt
• 3 cups grated carrots less than 1 pound
• 1 cup raisins
• 1 cup chopped walnuts optional - I do not add these because of my boys

Instructions

1. Preheat the oven to 350 degrees F.
2. Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment.
3. Add the eggs, 1 at a time.
4. In another bowl, sift together the flour, cinnamon, baking soda, and salt.
5. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients.
6. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter.
7. Mix until just combined.
8. Line muffin pans with paper liners.
9. Scoop the batter into 22 muffin cups until each is 3/4 full.
10. Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean.
11. Cool on a rack.
12. When the cupcakes are cool, frost them generously and serve.

Be sure to check out these Easter Recipes:

Homemade Whipped Cream Cheese Icing

Sunflower Peeps Cake

Carrot Cake Pops

Three Ingredient Peanut Butter Cookies