Creamy Carrot Cake Cupcakes for Easter

How to Make This Fun Easter Cupcake Idea

This recipe is super simple and oh, so creamy. While the cupcakes are baking is the best time to roll out the fondant – remember to sprinkle a little powdered sugar or cornstarch down onto your work surface.

All of the measurements are in the recipe card below. Most people like to print it out, but you can also keep the page open after reading through this quick set of instructions.

Preheat the oven to 400 degrees and line a muffin pan with paper liners.

Whisk together flour, baking soda, baking powder, salt, cinnamon and nutmeg in a small bowl.

With an electric mixer and in a large bowl, combine eggs, oil, sugar and vanilla extract until well incorporated.

Slowly add the dry ingredients to the wet in batches. Once mixed, add in the shredded carrots.

Fill the liners about 3/4 full and bake 18-22 minutes or until a toothpick inserted in the middle of the cupcake comes out clean. Remove and let cool.

Using an electric mixer, beat together milk, sugar and butter on medium speed. Then, increase speed to high so it becomes a bit thicker. When semi-stiff peaks form, it’s ready.

Transfer the easy buttercream to a piping bag and frost the cupcakes in a spiral.

To make the carrot toppers, divide fondant into 8-10 1-inch spheres. Roll out each sphere to make them a little longer, about 2 inches in length and 1/2 inch thick.

Flatten one top of the fondant and add a point to the opposite end. Give it texture with a toothpick and add some lines. Place one on top of each cupcakes and add frosting leaves.