Easter Carrot Cake Cupcakes
These easy carrot cake cupcakes are incredibly moist and flavourful with cinnamon, nutmeg, crunchy walnuts, and delicious frosting. A lovely and fun Easter twist with the bunny shape that the whole family can enjoy making and eating too.
MAKES 12 CUPCAKES
PREP TIME 10-15 MINUTES COOKING TIME 20-25 MINUTES
DIFFICULTY EASY
Ingredients
240 ml milk
185 g all-purpose flour
140g sugar
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon nutmeg
120ml olive oil - or any vegetable oil
190 g grated carrots
50g chopped walnuts
Frosting and chocolate chips to decorate
Method
1.
Preheat the oven to 180°C. Line a 12-hole muffin tray with a paper liner. Set aside.
2.
In a large mixing bowl, combine the flour, sugar, salt, baking soda, baking powder, cinnamon, and nutmeg.
3.
Make a well in the centre of the dry ingredients mixture and add in the oil and milk.
4.
Combine, scraping down the sides to bring all the ingredients together, and it forms a smooth batter.
5.
Stir in grated carrots and chopped nuts until well distributed into the batter.
6.
Divide the batter evenly into the 12 muffin holes. Add 3 small foil balls in the centre and two sides to create a bunny face.
7.
Bake on the centre rack of your oven for 20-25 minutes or until they are golden brown and a pick inserted in the centre comes out clean.
8.
Cool down on a rack completely before adding any frosting and decorate with icing and chocolate chips.
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