Get ready to hop into a world of delightful flavors with our Easter Nest Carrot Cupcakes topped with luscious Caramel Cream Cheese Frosting! These whimsical treats are not only a feast for the eyes but also a mouthwatering combination of moist carrot cake and sweet, creamy frosting that will leave your taste buds dancing. Perfect for your spring celebrations, these cupcakes are sure to impress family and friends alike. So, why wait? Uncover the secrets to creating these adorable, festive delights that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups grated carrots
- 4 oz cream cheese
- 1/2 cup caramel sauce
- 1/2 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon until well combined and no lumps remain.
- In a large mixing bowl, combine vegetable oil and granulated sugar. Beat with an electric mixer until smooth and well incorporated.
- Add eggs one at a time to the oil and sugar mixture, beating thoroughly after each addition until the mixture is light and fluffy.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix.
- Fold in the grated carrots, ensuring they are evenly distributed throughout the batter.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat cream cheese until smooth. Gradually mix in powdered sugar and caramel sauce until creamy and well blended.
- Once cupcakes are completely cool, pipe or spread the caramel cream cheese frosting on top of each cupcake.
- Optional: Decorate with additional caramel drizzle or toasted coconut to create a nest-like appearance.
Tips
- Prep Ahead: To save time, you can prepare the dry ingredients in advance and store them in an airtight container. This way, when you're ready to bake, you can simply mix everything together quickly.
- Grate Your Carrots Finely: For a smoother texture in your cupcakes, make sure to grate your carrots finely. This will help them blend seamlessly into the batter and ensure every bite is moist and flavorful.
- Don’t Overmix: When combining the wet and dry ingredients, be careful not to overmix. A few lumps are perfectly fine; overmixing can lead to dense cupcakes.
- Cool Completely: Allow your cupcakes to cool completely before frosting. This will prevent the frosting from melting and ensure a beautiful presentation.
- Decorate Creatively: Get creative with your decorations! Use additional caramel drizzle, toasted coconut, or even mini chocolate eggs to enhance the nest-like appearance of your cupcakes.
- Storage: If you have leftovers (though they might not last long!), store the cupcakes in an airtight container in the refrigerator for up to 3 days. Just let them come to room temperature before serving for the best taste.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 48g
Protein: 4g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 55mg
