Easter Carrot Cake Cupcakes

These cute cupcakes taste as good as they look. The carrot adds nice moisture to the dough and the pistachios which are browned in butter release incredible flavor which goes perfectly with the cardamom. For the frosting, cream cheese and butter create the perfect creamy texture.

Ingredients
For 8-10 cupcakes

For the dough:

  • 200 g carrots (3 large carrots)

  • 125 g flour

  • 110 g brown sugar

  • 65 g butter

  • 60 vegetable oil

  • 40 g pistachios (optionally more for garnish)

  • 2 eggs

  • 1 tsp baking powder

  • 0.5 tsp ground cinnamon

  • 1 tsp ground cardamom

  • pinch of salt

For the glaze:

  • 100 g cream cheese

  • 60 g soft butter

  • 220 g powdered sugar

  • splash of lemon juice

For decoration: chocolate eggs, mini Malteser Easter bunnies, sugar deco carrots

What you need

  • Cupcake tin and /or cupcake paper cups

  • Medium-sized saucepan

  • kitchen scale

  • fine-mesh sieve

  • large mixing bowl

  • small bowl

  • chopping board

  • hand mixer

  • peeler

  • spatula

  • grater

  • mortar and pestle

  • sharp knife

Method

  1. Peel and grate 200 g carrots. Set aside.

  2. Melt 65 g butter in a small saucepan on medium heat until foaming, then add 40 g chopped pistachios and cook for 5 minutes, stirring frequently until pistachios start browning.

  3. Pour mixture through a sieve. Set aside.

  4. Add 2 eggs, 60 ml vegetable oil, 110 g brown sugar, 0.5 tsp cinnamon, and 1 tsp cardamom to a large mixing bowl. Mix with an electric hand mixer until well combined.

  5. Add 125 g flour, 1 tsp baking powder, and a pinch of salt to the mixing bowl and continue mixing with the hand mixer until an even dough comes together.

  6. Reduce the speed and slowly pour in the melted butter, beat until combined.

  7. Add carrots and pistachios to the dough and mix under with a spatula.

  8. Fill cupcake paper cups with dough. Leave 1/3 room as the dough will expand whilst baking.

  9. Bake for 20 minutes at 180°C on the middle oven rack.

  10. For the frosting, mix 100 g cream cheese, 220 g powdered sugar, 60 g soft butter, and a splash of lemon juice on low speed with your hand mixer.

  11. You can either use a piping bag or a knife to frost the cupcakes. Decorate them with the Malteser Mini Easter Bunnies, Easter chocolate eggs, and mini deco carrots. Refrigerate the cupcakes until you serve them.

Enjoy!

Previous
Previous

Zucchini Fritters with Salmon & Cream Cheese

Next
Next

Snickers Energy Bars