Recipe: Easter Carrot Cupcakes with Cream Cheese Frosting & Mini Chocolate Eggs

Other than Christmas, our kids love Easter celebration too - think Easter egg decorating, chocolate Easter eggs (to eat!) and Easter-themed bakes ;). This year, Easter falls on the 20th April, which is less than 10 days away! 

Last year, we made adorable Easter bunny biscuits as well as these carrot cupcakes with cream cheese frosting. We also threw an Easter Barbecue party - hopefully we can do this again this year.

Easter Carrot Cupcakes

Specially for Easter, we decorated the frosted cupcakes with colorful mini chocolate eggs, fake grass (for garnish), or for a spring feel, we also used edible ladybirds, gumpaste leaves, and flowers. Aren't they pretty?

I am using my trusted carrot cupcake recipe, with some added orange zest, walnuts and raisins. For an alternative (lighter) frosting, you can check out my lime mascarpone-cream frosting here. The carrot cupcake is moist and delicious!

This is an easy recipe which you can try in the kitchen with your kids and they will have fun decorating the cupcakes too! Look at their cheeky faces :)

Happy Easter everyone!

Easter carrot cupcakes with cream cheese frosting
Recipe by Baby Sumo
Preparation time: 15 minutes
Cooking time: 22-25 minutes
Makes 8

Ingredients
For the cupcake
125g self raising flour, sifted
A pinch of salt
1 tsp ground cinnamon
1 tsp ground nutmeg
125g soft brown sugar
2 eggs, at room temperature
120ml corn oil
150g carrot, peeled and finely grated (approx. 1 medium carrot)
Zest of 1 orange
30g walnuts, chopped into small pieces
25g sultanas
1 tsp vanilla extract


For the cream cheese frosting
100g cream cheese, softened at room temperature
50g unsalted butter, softened at room temperature
1/4 cup caster sugar
1 tsp vanilla extract

To decorate
Mini chocolate eggs
Edible ladybirds
Edible flowers
Gumpaste leaves
Fake grass (usually used for sushi garnish)

1. Preheat oven to 180°C. Line muffin-tray with 8 cupcake liners.

2. Place the flour, salt, ground cinnamon and nutmeg into a large bowl and stir in the brown sugar. Add the eggs and corn oil to the dry ingredients and mix well. Stir in the grated carrot, orange zest, sultanas, chopped
walnuts and vanilla extract.

3. Fill the cupcake-liners to 2/3 full and then bake in the pre-heated oven for 22-25 minutes or until a skewer inserted in centre comes out clean. Allow cakes to cool for at least 30 minutes before frosting.

4. Meanwhile, make the frosting. mix the butter and cheese together with an electric / hand whisk for 3 minutes on medium speed. (Note: If you prefer a bit more tang, reduce the amount of butter used.) Add the vanilla extract and mix. Then, add the sugar gradually until incorporated.

5. Using a star tip nozzle, pipe the frosting on the cupcakes. Chill in the fridge to allow the frosting to set. Just before serving,  decorate the cupcakes with mini chocolate eggs or ladybirds or flowers.

Note: Your kids can help with lining muffin tray, mixing and stirring, and decorating the cupcakes.

I am linking this to the Little Thumbs up "Orange" event organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, hosted by Ann from Anncoo Journal. You can link your posts here.

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