25+ Easy and Delicious Easter Carrot Cupcake Recipes to Enjoy

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Easter is the perfect time to indulge in festive treats that celebrate the season, and there’s nothing quite as comforting and delicious as carrot cake cupcakes.

These delightful little cakes are not only packed with the rich, sweet flavor of carrots and spices, but they also offer the perfect base for a variety of creative and mouth-watering frostings.

Whether you love classic cream cheese frosting, zesty citrusy toppings, or unique spice blends, there’s a carrot cupcake recipe for everyone this Easter.

In this blog article, we’ll explore 25+ Easter carrot cupcake recipes that will brighten up your holiday table.

These cupcakes are sure to be a hit at any gathering, with flavors that range from traditional to inventive.

Get ready to bake up some love, joy, and the warmth of spring in every bite!

25+ Easy and Delicious Easter Carrot Cupcake Recipes to Enjoy

As you prepare for your Easter festivities, these 25+ carrot cupcake recipes are the perfect way to add a touch of sweetness and creativity to your celebrations.

From rich, decadent cream cheese frosting to fresh, citrus-infused toppings, there’s a recipe here to suit every palate and preference.

Whether you’re baking for a family gathering, an Easter brunch, or just for a sweet treat to enjoy, these carrot cupcakes will be the star of your dessert table.

So, preheat your oven, grab your carrots, and let your creativity run wild as you explore these delectable cupcake ideas.

After all, Easter is the perfect time to enjoy seasonal ingredients and share a little homemade joy with those you love!

Classic Easter Carrot Cupcakes with Cream Cheese Frosting

Classic Easter Carrot Cupcakes bring together the earthy sweetness of carrots and the richness of cream cheese frosting for a dessert that embodies tradition. Moist, spiced, and topped with a silky frosting, these cupcakes are perfect for an Easter celebration. Garnished with shredded coconut or candy eggs, they also double as festive decor.

Ingredients:

  • For the cupcakes:
    • 2 cups finely grated carrots
    • 1 1/2 cups all-purpose flour
    • 1 cup granulated sugar
    • 1/2 cup brown sugar
    • 1/2 cup vegetable oil
    • 1/2 cup unsweetened applesauce
    • 3 large eggs
    • 1 tsp vanilla extract
    • 1 tsp ground cinnamon
    • 1/2 tsp nutmeg
    • 1/2 tsp ground ginger
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1/4 tsp salt
  • For the cream cheese frosting:
    • 8 oz cream cheese, softened
    • 1/2 cup unsalted butter, softened
    • 4 cups powdered sugar
    • 1 tsp vanilla extract

Instructions:

  1. Prepare the batter: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a large mixing bowl, whisk together flour, sugars, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  2. In another bowl, beat eggs, oil, applesauce, and vanilla extract. Fold in the grated carrots. Gradually add the wet mixture to the dry ingredients, mixing until just combined.
  3. Bake: Divide the batter evenly among the cupcake liners. Bake for 20–22 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
  4. Make the frosting: Beat cream cheese and butter until smooth. Add vanilla extract, then gradually mix in powdered sugar until fluffy.
  5. Decorate: Frost the cooled cupcakes. Garnish with shredded coconut or small candy eggs for an Easter touch.

Classic Easter Carrot Cupcakes offer a timeless treat that combines tradition and flavor. Their light spice and creamy frosting make them irresistible, while the decorations bring a festive flair to your Easter table. They’re sure to become a holiday favorite!

Gluten-Free Easter Carrot Cupcakes with Lemon Glaze

These Gluten-Free Easter Carrot Cupcakes are a delightful choice for those seeking a lighter, allergen-friendly treat. With almond and coconut flours lending a nutty depth and a tangy lemon glaze replacing traditional frosting, these cupcakes are fresh, vibrant, and perfect for springtime celebrations.

Ingredients:

  • For the cupcakes:
    • 1 1/4 cups almond flour
    • 1/4 cup coconut flour
    • 1/2 tsp baking soda
    • 1 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1/4 tsp salt
    • 3 large eggs
    • 1/3 cup honey or maple syrup
    • 1/4 cup coconut oil, melted
    • 1 tsp vanilla extract
    • 1 1/2 cups finely grated carrots
  • For the lemon glaze:
    • 1 cup powdered sugar
    • 2 tbsp freshly squeezed lemon juice

Instructions:

  1. Prepare the batter: Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners. In a medium bowl, whisk almond flour, coconut flour, baking soda, cinnamon, nutmeg, and salt.
  2. In a separate bowl, beat eggs, honey, coconut oil, and vanilla extract. Fold in the grated carrots. Slowly incorporate the dry mixture until combined.
  3. Bake: Fill the cupcake liners evenly with the batter. Bake for 18–20 minutes or until a toothpick inserted comes out clean. Cool completely.
  4. Make the glaze: Stir powdered sugar and lemon juice until smooth. Drizzle over the cooled cupcakes for a glossy finish.
  5. Decorate: Add a sprinkle of lemon zest or a tiny carrot-shaped candy for an extra festive touch.

These Gluten-Free Easter Carrot Cupcakes are a bright and zesty alternative to traditional cupcakes. With their moist texture and refreshing lemon glaze, they’re perfect for guests with dietary preferences. They’ll shine at any Easter gathering, bringing joy to everyone who takes a bite.

Easter Carrot Cupcakes with Pineapple Cream Cheese Frosting

Take Easter carrot cupcakes to the next level with the addition of crushed pineapple and a luscious pineapple-infused cream cheese frosting. The tropical twist makes these cupcakes juicy, flavorful, and irresistible, while still keeping the comforting notes of a classic carrot cake.

Ingredients:

  • For the cupcakes:
    • 2 cups grated carrots
    • 1 1/2 cups all-purpose flour
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1/2 tsp ginger
    • 1/4 tsp salt
    • 1/2 cup crushed pineapple, drained
    • 3/4 cup granulated sugar
    • 1/4 cup brown sugar
    • 1/2 cup vegetable oil
    • 2 large eggs
    • 1 tsp vanilla extract
  • For the frosting:
    • 8 oz cream cheese, softened
    • 1/2 cup unsalted butter, softened
    • 1/4 cup crushed pineapple, drained
    • 4 cups powdered sugar

Instructions:

  1. Prepare the batter: Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  2. In a separate bowl, whisk sugars, oil, eggs, and vanilla. Stir in crushed pineapple and grated carrots. Gradually fold in the dry ingredients until combined.
  3. Bake: Distribute batter among liners and bake for 20–22 minutes. Allow to cool completely.
  4. Make the frosting: Beat cream cheese and butter until fluffy. Mix in crushed pineapple, then gradually add powdered sugar until smooth.
  5. Decorate: Frost cupcakes generously and garnish with edible Easter decorations or candied pineapple pieces.

These Easter Carrot Cupcakes with Pineapple Cream Cheese Frosting add a tropical flair to your dessert table. The fruity pineapple and creamy frosting create a delightful balance, making these cupcakes a standout choice for Easter celebrations.

Carrot Cupcakes with Brown Butter Frosting

Indulge in the rich, nutty flavor of brown butter frosting paired with moist, spiced carrot cupcakes for a decadent treat this Easter. The depth of flavor from the brown butter elevates the sweetness of the carrots, creating a perfect balance of rich and spiced. These cupcakes are perfect for those looking for a unique twist on the classic carrot cake.

Ingredients:

  • For the cupcakes:
    • 1 1/2 cups all-purpose flour
    • 1 1/2 tsp baking powder
    • 1 tsp baking soda
    • 1 1/2 tsp ground cinnamon
    • 1/2 tsp ground nutmeg
    • 1/2 tsp ground ginger
    • 1/4 tsp salt
    • 2 cups finely grated carrots
    • 3/4 cup granulated sugar
    • 1/2 cup brown sugar
    • 3/4 cup vegetable oil
    • 3 large eggs
    • 1 tsp vanilla extract
  • For the brown butter frosting:
    • 1/2 cup unsalted butter
    • 2 cups powdered sugar
    • 1/4 tsp salt
    • 1/2 tsp vanilla extract
    • 2 tbsp heavy cream

Instructions:

  1. Prepare the cupcakes: Preheat oven to 350°F (175°C). Line a muffin tin with paper liners. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  2. In a separate bowl, mix grated carrots, granulated sugar, brown sugar, eggs, oil, and vanilla extract. Gradually fold in the dry ingredients until well combined.
  3. Bake: Divide the batter evenly into the cupcake liners. Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool completely on a wire rack.
  4. Make the brown butter frosting: In a small saucepan, melt butter over medium heat, stirring constantly until it turns golden brown and develops a nutty aroma. Remove from heat and let it cool for a few minutes. Whisk in powdered sugar, salt, vanilla extract, and heavy cream until smooth.
  5. Frost the cupcakes: Once the cupcakes are completely cool, frost them with the brown butter frosting and decorate with toasted walnuts or a sprinkle of cinnamon if desired.

These Carrot Cupcakes with Brown Butter Frosting provide a warm, rich flavor that’s perfect for Easter. The brown butter frosting adds a savory, nutty twist to the sweetness of the carrots, making these cupcakes an extraordinary treat for your holiday table.

Carrot Cupcakes with Coconut Cream Frosting

If you’re looking for a tropical touch to your Easter desserts, these Carrot Cupcakes with Coconut Cream Frosting are the perfect choice. The moist, spiced carrot cake pairs beautifully with the smooth, velvety coconut cream frosting for a refreshing and indulgent cupcake. With a light coconut flavor, they bring a taste of the tropics to your spring celebrations.

Ingredients:

  • For the cupcakes:
    • 1 1/2 cups all-purpose flour
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 1 tsp ground cinnamon
    • 1/2 tsp ground nutmeg
    • 1/4 tsp salt
    • 2 cups finely grated carrots
    • 1/2 cup granulated sugar
    • 1/2 cup brown sugar
    • 1/2 cup vegetable oil
    • 3 large eggs
    • 1 tsp vanilla extract
  • For the coconut cream frosting:
    • 1 cup heavy cream
    • 1/2 cup unsweetened coconut milk
    • 1/2 cup powdered sugar
    • 1 tsp vanilla extract
    • 1/2 cup shredded coconut

Instructions:

  1. Prepare the cupcakes: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  2. In another bowl, mix together grated carrots, granulated sugar, brown sugar, oil, eggs, and vanilla extract. Gradually fold in the dry ingredients until just combined.
  3. Bake: Spoon the batter into the cupcake liners, filling each about two-thirds full. Bake for 20–22 minutes, or until a toothpick inserted comes out clean. Cool the cupcakes completely on a wire rack.
  4. Make the coconut cream frosting: In a mixing bowl, combine heavy cream, coconut milk, powdered sugar, and vanilla extract. Beat with an electric mixer until stiff peaks form. Gently fold in shredded coconut for added texture.
  5. Frost the cupcakes: Once the cupcakes are cool, frost with the coconut cream frosting and garnish with additional shredded coconut or a few small chocolate eggs for decoration.

These Carrot Cupcakes with Coconut Cream Frosting offer a light and creamy alternative to traditional carrot cake. The combination of sweet, spiced cupcakes and tropical coconut frosting makes them an elegant and unique option for your Easter celebration.

Carrot Cupcakes with Maple Pecan Frosting

For a sweet, nutty twist on classic Easter carrot cupcakes, try these Carrot Cupcakes with Maple Pecan Frosting. The maple syrup in the frosting adds a warm, natural sweetness that perfectly complements the richness of the pecans, while the spiced carrot cupcake provides a soft, flavorful base. This is a cupcake that will delight everyone at your Easter gathering.

Ingredients:

  • For the cupcakes:
    • 1 1/2 cups all-purpose flour
    • 1 1/2 tsp baking powder
    • 1 tsp ground cinnamon
    • 1/2 tsp ground nutmeg
    • 1/4 tsp salt
    • 2 cups grated carrots
    • 3/4 cup granulated sugar
    • 1/4 cup brown sugar
    • 3/4 cup vegetable oil
    • 3 large eggs
    • 1 tsp vanilla extract
  • For the maple pecan frosting:
    • 1/2 cup unsalted butter, softened
    • 1 cup powdered sugar
    • 1/4 cup maple syrup
    • 1/2 cup chopped pecans, toasted
    • 1/4 tsp vanilla extract

Instructions:

  1. Prepare the cupcakes: Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners. In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
  2. In another bowl, mix grated carrots, granulated sugar, brown sugar, oil, eggs, and vanilla extract. Gradually fold in the dry ingredients until combined.
  3. Bake: Divide the batter evenly between the cupcake liners. Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Allow the cupcakes to cool completely.
  4. Make the maple pecan frosting: In a mixing bowl, beat the butter until smooth. Gradually add powdered sugar, maple syrup, and vanilla extract until smooth and creamy. Stir in the toasted pecans.
  5. Frost the cupcakes: Frost each cupcake with the maple pecan frosting and top with additional chopped pecans or maple syrup drizzle for extra sweetness.

Carrot Cupcakes with Maple Pecan Frosting offer a delightful balance of sweetness, spice, and nuttiness. The maple syrup and toasted pecans add a rich and comforting flavor, making these cupcakes a memorable dessert for your Easter feast. They’re sure to become a favorite at your spring gatherings!

Carrot Cupcakes with Lemon Cream Cheese Frosting

Carrot Cupcakes with Lemon Cream Cheese Frosting are a refreshing twist on the classic carrot cupcake. The subtle citrus zing from the lemon cream cheese frosting perfectly complements the sweetness of the carrots and the warm spices in the cupcakes. This light, tangy frosting elevates the flavor profile and makes these cupcakes ideal for Easter or any springtime gathering.

Ingredients:

  • For the cupcakes:
    • 1 1/2 cups all-purpose flour
    • 1 1/2 tsp baking powder
    • 1 tsp baking soda
    • 1 tsp ground cinnamon
    • 1/2 tsp ground nutmeg
    • 1/4 tsp salt
    • 2 cups finely grated carrots
    • 1 cup granulated sugar
    • 1/2 cup brown sugar
    • 3/4 cup vegetable oil
    • 3 large eggs
    • 1 tsp vanilla extract
  • For the lemon cream cheese frosting:
    • 8 oz cream cheese, softened
    • 1/4 cup unsalted butter, softened
    • 2 cups powdered sugar
    • 1 tbsp lemon zest
    • 2 tbsp fresh lemon juice
    • 1 tsp vanilla extract

Instructions:

  1. Prepare the cupcakes: Preheat oven to 350°F (175°C). Line a muffin tin with paper liners. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  2. In a separate bowl, mix the grated carrots, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth. Gradually fold in the dry ingredients and mix until just combined.
  3. Bake: Fill each cupcake liner about two-thirds full with batter. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool on a wire rack.
  4. Make the lemon cream cheese frosting: Beat the cream cheese and butter together until creamy and smooth. Gradually add powdered sugar, lemon zest, lemon juice, and vanilla extract. Beat until the frosting is light and fluffy.
  5. Frost the cupcakes: Once the cupcakes are completely cool, frost them with the lemon cream cheese frosting. Garnish with extra lemon zest or small carrot decorations if desired.

Carrot Cupcakes with Lemon Cream Cheese Frosting bring a delightful burst of citrus to your classic Easter cupcake. The light and tangy frosting balances the richness of the carrots, creating a refreshing dessert that will wow your guests. These cupcakes are a perfect choice for a spring celebration.

Carrot Cupcakes with Chocolate Ganache Frosting

Carrot Cupcakes with Chocolate Ganache Frosting are a decadent dessert that combines the comforting, spiced flavor of carrot cake with a rich, velvety chocolate ganache. This indulgent combination is perfect for those who love the pairing of chocolate and spice. These cupcakes are sure to be a hit for Easter, adding a sophisticated twist to the traditional carrot cake.

Ingredients:

  • For the cupcakes:
    • 1 1/2 cups all-purpose flour
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 1 1/2 tsp ground cinnamon
    • 1/2 tsp ground ginger
    • 1/4 tsp salt
    • 2 cups grated carrots
    • 1/2 cup granulated sugar
    • 1/2 cup brown sugar
    • 3/4 cup vegetable oil
    • 3 large eggs
    • 1 tsp vanilla extract
  • For the chocolate ganache frosting:
    • 8 oz semi-sweet chocolate, chopped
    • 1/2 cup heavy cream
    • 2 tbsp unsalted butter
    • 1 tsp vanilla extract

Instructions:

  1. Prepare the cupcakes: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, and salt.
  2. In a separate bowl, combine the grated carrots, granulated sugar, brown sugar, oil, eggs, and vanilla extract. Stir until smooth. Gradually fold in the dry ingredients until fully incorporated.
  3. Bake: Spoon the batter into the cupcake liners, filling them about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool completely.
  4. Make the chocolate ganache frosting: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Pour the hot cream over the chopped chocolate and stir until smooth. Add the butter and vanilla extract, and stir until the ganache is glossy. Let it cool to room temperature.
  5. Frost the cupcakes: Once the cupcakes are cool, dip the top of each cupcake into the ganache or use a spoon to spread it over the top. Allow the ganache to set before serving.

Carrot Cupcakes with Chocolate Ganache Frosting are an irresistible treat for chocolate lovers. The rich chocolate ganache adds a luxurious finish to the moist, spiced carrot cupcakes. These cupcakes will certainly be a crowd-pleaser for any Easter celebration, combining two classic flavors into one delightful dessert.

Carrot Cupcakes with Raspberry Buttercream Frosting

Carrot Cupcakes with Raspberry Buttercream Frosting combine the warm, spiced flavor of traditional carrot cake with a tangy, fruity raspberry buttercream. The slight tartness of the raspberries complements the sweetness of the cupcakes, creating a balanced and delightful flavor profile. These cupcakes are a perfect way to add a splash of color and fruitiness to your Easter spread.

Ingredients:

  • For the cupcakes:
    • 1 1/2 cups all-purpose flour
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 1 1/2 tsp ground cinnamon
    • 1/2 tsp ground nutmeg
    • 1/4 tsp salt
    • 2 cups grated carrots
    • 1/2 cup granulated sugar
    • 1/2 cup brown sugar
    • 3/4 cup vegetable oil
    • 3 large eggs
    • 1 tsp vanilla extract
  • For the raspberry buttercream frosting:
    • 1/2 cup unsalted butter, softened
    • 1 1/2 cups powdered sugar
    • 1/4 cup fresh raspberries, mashed
    • 1 tsp vanilla extract
    • 1–2 tbsp heavy cream

Instructions:

  1. Prepare the cupcakes: Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  2. In another bowl, combine grated carrots, granulated sugar, brown sugar, oil, eggs, and vanilla extract. Mix until smooth. Gradually add the dry ingredients to the wet ingredients and stir until well combined.
  3. Bake: Spoon the batter evenly into the cupcake liners. Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool completely on a wire rack.
  4. Make the raspberry buttercream frosting: In a mixing bowl, beat the softened butter until smooth. Gradually add powdered sugar, followed by mashed raspberries, vanilla extract, and heavy cream. Beat until fluffy and smooth.
  5. Frost the cupcakes: Once the cupcakes have cooled, pipe or spread the raspberry buttercream frosting onto each one. Garnish with fresh raspberries or a drizzle of raspberry syrup if desired.

Carrot Cupcakes with Raspberry Buttercream Frosting offer a fresh, fruity twist on the traditional carrot cake. The tart and creamy raspberry frosting contrasts beautifully with the spiced carrot cupcakes, making them a vibrant and flavorful choice for your Easter table. These cupcakes are sure to be a standout dessert for your spring celebrations.

Carrot Cupcakes with Honey Cream Cheese Frosting

Carrot Cupcakes with Honey Cream Cheese Frosting offer a beautifully balanced dessert, with the natural sweetness of honey elevating the traditional cream cheese frosting. The cupcakes themselves are moist and flavorful, thanks to the grated carrots and warm spices, while the honey-infused frosting adds a soft, creamy texture that perfectly complements the cupcakes’ spices. This recipe is a wonderful choice for Easter, offering a more subtle sweetness with a hint of floral honey.

Ingredients:

  • For the cupcakes:
    • 1 1/2 cups all-purpose flour
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 1 1/2 tsp ground cinnamon
    • 1/2 tsp ground nutmeg
    • 1/4 tsp salt
    • 2 cups grated carrots
    • 1/2 cup granulated sugar
    • 1/2 cup brown sugar
    • 3/4 cup vegetable oil
    • 3 large eggs
    • 1 tsp vanilla extract
  • For the honey cream cheese frosting:
    • 8 oz cream cheese, softened
    • 1/4 cup unsalted butter, softened
    • 1/4 cup honey
    • 2 cups powdered sugar
    • 1 tsp vanilla extract

Instructions:

  1. Prepare the cupcakes: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  2. In a separate bowl, combine the grated carrots, granulated sugar, brown sugar, oil, eggs, and vanilla extract. Mix until smooth. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  3. Bake: Spoon the batter into the cupcake liners, filling them about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool completely on a wire rack.
  4. Make the honey cream cheese frosting: Beat the softened cream cheese and butter together until smooth. Add the honey and vanilla extract, then gradually add the powdered sugar, beating until fluffy.
  5. Frost the cupcakes: Once the cupcakes have cooled, frost each one with the honey cream cheese frosting. For an extra touch, drizzle a little honey on top or sprinkle with chopped nuts.

Carrot Cupcakes with Honey Cream Cheese Frosting are a sweet and lightly floral take on the traditional carrot cake. The honey adds a natural sweetness to the rich cream cheese frosting, making these cupcakes a wonderfully unique treat for Easter. The moist, spiced cupcakes paired with the smooth, slightly tangy frosting are sure to impress your guests.

Carrot Cupcakes with Coconut Cream Frosting

Carrot Cupcakes with Coconut Cream Frosting combine the earthy flavor of carrots with the rich, tropical taste of coconut. The coconut cream frosting is light and airy, offering a perfect contrast to the dense, spiced cupcakes. With shredded coconut in both the batter and the frosting, these cupcakes provide a delightful texture and flavor profile that’s perfect for an Easter celebration.

Ingredients:

  • For the cupcakes:
    • 1 1/2 cups all-purpose flour
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 1 1/2 tsp ground cinnamon
    • 1/2 tsp ground ginger
    • 1/4 tsp salt
    • 2 cups grated carrots
    • 1/2 cup granulated sugar
    • 1/2 cup brown sugar
    • 3/4 cup vegetable oil
    • 3 large eggs
    • 1 tsp vanilla extract
    • 1/2 cup shredded unsweetened coconut
  • For the coconut cream frosting:
    • 1 cup coconut cream (chilled)
    • 1/2 cup powdered sugar
    • 1/2 tsp vanilla extract
    • 1/4 cup shredded coconut, toasted (optional)

Instructions:

  1. Prepare the cupcakes: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, and salt.
  2. In a separate bowl, combine the grated carrots, granulated sugar, brown sugar, oil, eggs, vanilla extract, and shredded coconut. Mix well until smooth. Gradually add the dry ingredients to the wet ingredients, stirring until combined.
  3. Bake: Fill the cupcake liners about two-thirds full with batter. Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool completely on a wire rack.
  4. Make the coconut cream frosting: Whip the chilled coconut cream in a mixing bowl until it thickens and soft peaks form. Add powdered sugar and vanilla extract, and continue to beat until smooth and fluffy.
  5. Frost the cupcakes: Once the cupcakes have cooled, pipe or spread the coconut cream frosting on top of each one. Garnish with toasted shredded coconut for added flavor and texture.

Carrot Cupcakes with Coconut Cream Frosting are a tropical and creamy variation of the classic carrot cupcake. The coconut cream frosting is light yet flavorful, and the shredded coconut adds texture to the cupcakes. This recipe is a unique and delicious treat to serve at Easter or any spring celebration.

Carrot Cupcakes with Maple Pecan Frosting

Carrot Cupcakes with Maple Pecan Frosting combine the flavors of fall with the warmth of maple syrup and toasted pecans. The rich, sweet maple frosting is a perfect complement to the spice-laden carrot cupcakes. The addition of toasted pecans in both the frosting and the batter adds a crunchy, nutty contrast to the soft and moist cupcakes, making them a deliciously indulgent choice for Easter.

Ingredients:

  • For the cupcakes:
    • 1 1/2 cups all-purpose flour
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 1 1/2 tsp ground cinnamon
    • 1/2 tsp ground nutmeg
    • 1/4 tsp salt
    • 2 cups grated carrots
    • 1/2 cup granulated sugar
    • 1/2 cup brown sugar
    • 3/4 cup vegetable oil
    • 3 large eggs
    • 1 tsp vanilla extract
    • 1/2 cup toasted pecans, chopped
  • For the maple pecan frosting:
    • 8 oz cream cheese, softened
    • 1/4 cup unsalted butter, softened
    • 1/4 cup maple syrup
    • 1 1/2 cups powdered sugar
    • 1/2 tsp vanilla extract
    • 1/4 cup toasted pecans, chopped

Instructions:

  1. Prepare the cupcakes: Preheat oven to 350°F (175°C) and line a muffin tin with paper liners. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  2. In a separate bowl, mix the grated carrots, granulated sugar, brown sugar, oil, eggs, vanilla extract, and toasted pecans. Stir until smooth. Gradually add the dry ingredients to the wet mixture and combine thoroughly.
  3. Bake: Spoon the batter into the cupcake liners, filling them about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Let the cupcakes cool completely on a wire rack.
  4. Make the maple pecan frosting: Beat the softened cream cheese and butter together until smooth. Add maple syrup, vanilla extract, and powdered sugar, and beat until light and fluffy. Stir in chopped toasted pecans.
  5. Frost the cupcakes: Once the cupcakes are cool, frost them with the maple pecan frosting. Garnish with additional chopped toasted pecans on top.

Carrot Cupcakes with Maple Pecan Frosting are a warm and nutty treat perfect for Easter celebrations. The maple syrup in the frosting adds a rich sweetness that pairs perfectly with the spiced carrot cupcakes. The toasted pecans offer a satisfying crunch and depth of flavor, making these cupcakes a standout choice for your holiday dessert table.

Carrot Cupcakes with Lemon Cream Cheese Frosting

Carrot Cupcakes with Lemon Cream Cheese Frosting are a bright and tangy variation of the classic carrot cake. The zesty lemon frosting enhances the natural sweetness of the grated carrots and spices in the cupcakes, adding a refreshing twist. This recipe is perfect for Easter with its balance of rich, moist cupcakes and the tangy, citrus-infused frosting that gives every bite a burst of flavor.

Ingredients:

  • For the cupcakes:
    • 1 1/2 cups all-purpose flour
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 1 1/2 tsp ground cinnamon
    • 1/2 tsp ground ginger
    • 1/4 tsp salt
    • 2 cups grated carrots
    • 1/2 cup granulated sugar
    • 1/2 cup brown sugar
    • 3/4 cup vegetable oil
    • 3 large eggs
    • 1 tsp vanilla extract
  • For the lemon cream cheese frosting:
    • 8 oz cream cheese, softened
    • 1/4 cup unsalted butter, softened
    • 1 tbsp lemon zest
    • 2 tbsp fresh lemon juice
    • 2 cups powdered sugar
    • 1/2 tsp vanilla extract

Instructions:

  1. Prepare the cupcakes: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners. In a medium-sized bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, and salt.
  2. In a separate large bowl, combine grated carrots, granulated sugar, brown sugar, oil, eggs, and vanilla extract. Mix until smooth. Gradually add the dry ingredients to the wet mixture and stir until well combined.
  3. Bake: Divide the batter evenly into the cupcake liners, filling them about two-thirds full. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
  4. Make the lemon cream cheese frosting: Beat the softened cream cheese and butter together until smooth and creamy. Add lemon zest, lemon juice, and vanilla extract. Gradually add powdered sugar and continue beating until fluffy and well incorporated.
  5. Frost the cupcakes: Once the cupcakes have cooled, spread or pipe the lemon cream cheese frosting onto each cupcake. Garnish with a little extra lemon zest for added flavor and decoration.

These Carrot Cupcakes with Lemon Cream Cheese Frosting are a refreshing and vibrant treat that will stand out on your Easter dessert table. The zesty lemon cream cheese frosting adds a delightful citrus punch, perfectly complementing the spiced, moist carrot cupcakes. With its perfect balance of sweetness and tartness, this recipe is sure to become a springtime favorite.

Carrot Cupcakes with Cinnamon Maple Frosting

Carrot Cupcakes with Cinnamon Maple Frosting bring together the warmth of cinnamon with the rich sweetness of maple syrup in the frosting. The cupcakes themselves are moist, with just the right amount of spice and natural sweetness from the carrots. The cinnamon maple frosting adds a comforting touch of sweetness and spice, making this recipe a great choice for Easter brunch or any festive occasion.

Ingredients:

  • For the cupcakes:
    • 1 1/2 cups all-purpose flour
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 1 1/2 tsp ground cinnamon
    • 1/4 tsp ground ginger
    • 1/4 tsp ground nutmeg
    • 1/4 tsp salt
    • 2 cups grated carrots
    • 1/2 cup granulated sugar
    • 1/2 cup brown sugar
    • 3/4 cup vegetable oil
    • 3 large eggs
    • 1 tsp vanilla extract
  • For the cinnamon maple frosting:
    • 8 oz cream cheese, softened
    • 1/4 cup unsalted butter, softened
    • 2 tbsp maple syrup
    • 1 tsp ground cinnamon
    • 2 cups powdered sugar
    • 1/2 tsp vanilla extract

Instructions:

  1. Prepare the cupcakes: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  2. In a large bowl, mix together the grated carrots, granulated sugar, brown sugar, oil, eggs, and vanilla extract. Add the dry ingredients to the wet ingredients and mix until combined.
  3. Bake: Fill the cupcake liners about two-thirds full with the batter. Bake for 18–20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Let the cupcakes cool completely on a wire rack.
  4. Make the cinnamon maple frosting: In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Add maple syrup, ground cinnamon, and vanilla extract, then gradually add powdered sugar, beating until light and fluffy.
  5. Frost the cupcakes: Once the cupcakes have cooled, spread or pipe the cinnamon maple frosting onto each cupcake. Garnish with a sprinkle of cinnamon or chopped nuts if desired.

Carrot Cupcakes with Cinnamon Maple Frosting offer a warm and cozy twist on traditional carrot cupcakes. The maple syrup in the frosting adds a rich sweetness that pairs wonderfully with the spiced cupcake base. With the addition of cinnamon, these cupcakes are perfect for Easter or any spring gathering. Their comforting, sweet flavors will surely impress your guests.

Carrot Cupcakes with Ginger Orange Frosting

Carrot Cupcakes with Ginger Orange Frosting are an exciting combination of citrus and spice. The fresh, vibrant orange frosting adds a burst of tangy sweetness that pairs beautifully with the warmth of ginger and cinnamon in the cupcakes. This recipe is perfect for Easter, offering a fresh and bright take on the classic carrot cupcake that is both flavorful and eye-catching.

Ingredients:

  • For the cupcakes:
    • 1 1/2 cups all-purpose flour
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 1 1/2 tsp ground cinnamon
    • 1 tsp ground ginger
    • 1/4 tsp salt
    • 2 cups grated carrots
    • 1/2 cup granulated sugar
    • 1/2 cup brown sugar
    • 3/4 cup vegetable oil
    • 3 large eggs
    • 1 tsp vanilla extract
  • For the ginger orange frosting:
    • 8 oz cream cheese, softened
    • 1/4 cup unsalted butter, softened
    • 2 tbsp fresh orange juice
    • 1 tsp orange zest
    • 1/2 tsp ground ginger
    • 2 cups powdered sugar

Instructions:

  1. Prepare the cupcakes: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, and salt.
  2. In a large bowl, whisk together the grated carrots, granulated sugar, brown sugar, oil, eggs, and vanilla extract until combined. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
  3. Bake: Spoon the batter into the cupcake liners, filling them about two-thirds full. Bake for 18–20 minutes or until a toothpick comes out clean. Allow the cupcakes to cool completely on a wire rack.
  4. Make the ginger orange frosting: Beat the softened cream cheese and butter until smooth. Add fresh orange juice, orange zest, and ground ginger. Gradually add powdered sugar, beating until the frosting is light and fluffy.
  5. Frost the cupcakes: Once the cupcakes have cooled, pipe or spread the ginger orange frosting on top. Garnish with additional orange zest or candied ginger if desired.

Carrot Cupcakes with Ginger Orange Frosting are a refreshing and flavorful alternative to traditional carrot cupcakes. The ginger in the cupcakes pairs perfectly with the citrusy orange frosting, making for a delightful dessert that’s as visually appealing as it is delicious. This recipe is ideal for an Easter gathering and will bring a bright, fresh flavor to your dessert table.

Note: More recipes are coming soon!