Carrot Cupcakes with Lemon Cream Cheese Frosting

April 16, 2017

Easter Carrot Cupcakes with Lemon Cream Cheese Frosting

Happy Easter! Last year I made carrot curd filled vanilla cakes baked in eggshells. They were incredibly fun and adorable but I’m ridiculously busy right now… I needed something festive but less time-consuming. So I decided to go more traditional and make carrot cupcakes with lemon cream cheese frosting. Carrot cake is a classic Easter dessert, but for Tristan, it’s a birthday cake. His late mother got Tristan’s great grandmother’s recipe passed down to her. It’s honestly just too precious for me to share it here on the blog, and I’d like to keep it in the family. I’ve instead adapted the recipe and made them into cute carrot cupcakes, easy to share with guests on Easter!

Easter Carrot Cupcakes with Lemon Cream Cheese Frosting

I always debate how fine to grate carrots when making carrot cake. On the first try, I used the smallest holes on the grater and ended up with a sunken cake that was too moist and wrinkled on top. The carrots weren’t the only cause, but to be safe, I used the regular holes the second time around. The carrots are definitely noticeable which I don’t mind, but if you want carrot cupcakes where you can’t detect the carrots, grate them using the smallest holes. You could also use a food processor and you’d end up with finely chopped carrots much quicker.

Easter Carrot Cupcakes with Lemon Cream Cheese Frosting

I didn’t even take a photo of the first batch of carrot cupcakes because I was so bummed with how they turned out. They came out of the oven with a nice dome but sank within a couple of minutes. The second batch was definitely more to my liking. They were fluffy, not overly moist, and kept their dome nicely.

Easter Carrot Cupcakes with Lemon Cream Cheese Frosting

I topped the cupcakes with lemony cream cheese frosting using a deep closed star piping tip (Ateco 855). Because I didn’t have any plans to top these cupcakes with anything, I put little bursts of frosting on the cupcake to make them look like flowers. Being a variant of a spice cake, carrot cake tends to remind me of fall and winter. But since these are for Easter, I added lemon zest to the frosting to brighten the flavor. I think any citrus zest would pair perfectly with both the cream cheese frosting and cupcakes.

Easter Carrot Cupcakes with Lemon Cream Cheese Frosting

The original recipe didn’t have any dairy in the cake, but I really wanted to add some yogurt or sour cream to react with the baking soda. The result is soft and fluffy carrot cupcakes thanks to the greek yogurt. These cupcakes were made on Saturday morning and kept in an airtight container in the fridge. I just had one as a dessert (it’s Sunday night here in Japan) and they are still tender, fluffy, and moist! I might actually like it even better now than I did yesterday when it was just frosted. The flavors settle and mingle with each other. It’s the perfect dessert for an Easter gathering! Make it a day ahead and enjoy the extra time on Easter!

Easter Carrot Cupcakes with Lemon Cream Cheese Frosting

One year ago: Vegan banana cupcakes

Carrot Cupcakes with Lemon Cream Cheese Frosting

Yield: 10 cupcakes

Carrot Cupcakes with Lemon Cream Cheese Frosting

Ingredients

    Carrot cupcakes
  • 1½ cups grated carrots
  • 1 cup cake flour
  • ¼ cup all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon ginger
  • ⅛ teaspoon allspice
  • ⅛ teaspoon cardamom
  • 2 eggs
  • ¾ cup light brown sugar
  • ½ cup canola oil
  • ¼ cup greek yogurt
  • ½ teaspoon vanilla extract
    Lemon cream cheese frosting
  • 8 oz (227g) cream cheese
  • ½ cup (113g) unsalted butter, softened at room temperature
  • 1½ cup powdered sugar
  • ½ teaspoon grated lemon zest

Instructions

    For the cupcakes
  1. Preheat the oven to 320°F (160°C) and line a muffin pan with paper liners, and set aside.
  2. In a small bowl, combine the cake flour, all-purpose flour, baking soda, baking powder, salt, and spices. Set aside.
  3. In a separate bowl, combine the eggs, sugar, oil, greek yogurt, and vanilla extract.
  4. Add the flour mixture and grated carrots and mix until just combined.
  5. Scoop out the batter evenly into 10 paper liners, and bake in the preheated oven for 20 minutes. Let them cool in the pan for a couple minutes before taking them out to a wire rack to cool completely.
    For the frosting
  1. In a bowl, beat the unsalted butter until it becomes fluffy. Add the cream cheese and continue to beat.
  2. Beat in the powdered sugar and lemon zest.
  3. Put the frosting into a piping bag and frost the cupcakes to your liking.

Notes

I only used about ⅔ of the frosting since I didn't pipe the frosting into swirls.

http://www.aimadeitforyou.com/easter-carrot-cupcakes/

I’m bringing these carrot cupcakes (a little late) to Angie’s! There’s a ton of exciting recipes, so come join the fiesta!

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1 Comment

  • Reply Julie April 17, 2017 at 1:08 pm

    These cupcakes are so pretty and sound delicious! I just love carrot cake especially with this frosting!

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