Carrot cupcakes are just fun, and good to eat! Every year for Easter I always make a 3 layered carrot cake. Carrot cake is one of the things that I forget that I can make all year long and don’t have to wait for Easter. I love it loaded with raisins, pineapple and coconut, but the kids freak over the raisins so I normally leave them out. BUT with cupcakes, I can add in anything I want to a few of them!
The carrots on the top are so cute and so fast to make I wanted to tell you how really quick.
First, either make your own cream cheese frosting or use canned. If you use canned make sure to add some powdered sugar to thicken it a little.
Frost the cupcakes normally. Now divide the rest of the frosting into 2 bowls and color one orange and one green.
I like the Wilton Icing Colors you can get at Walmart. But you can use any kind. Next you will need both the #9 round frosting tip and the #116 leaf tip. These can be purchased for really chap, around $1 a tip, and you will need a frosting bag.
Load your frosting bag with the orange frosting using the round tip. At the top of the cupcake, make a zig zag motion back and forth getting smaller and smaller as you go making the carrot shape. At the end pull up with the frosting so you get the point of the carrot. Load another bag with the leaf tip and with the green frosting. This time position the tip at the fat part or top of the carrot, use the most pressure and make the widest part of the leaf, tapering off just like the carrot. The leaf tip is AWESOME and basically does the work for you.
This time I made both mini and regular size cupcakes. The small ones I just added a milk chocolate pastel egg, and the regular size ones I added the carrots. I think they turned out really cute!
The BEST carrot cake recipe is the one from Southern Living.
Best Carrot Cake
- 2 cups all-purpose flour $
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 3 large eggs
- 2 cups sugar
- 3/4 cup vegetable oil
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract
- 2 cups grated carrot $
- 1 (8-ounce) can crushed pineapple, drained $
- 1 (3 1/2-ounce) can flaked coconut
- 1 cup chopped pecans or walnuts
- Buttermilk Glaze
- Cream Cheese Frosting
- Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
- Stir together first 4 ingredients.
- Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.
- Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.