1 hour
50 minutes
Easter Carrot Cake Cupcakes
Serves: 12 PeopleThese Easter Carrot Cake Cupcakes are soft, spiced, and topped with a luscious cream cheese frosting. Made with St. Ewe Original Large eggs for a rich, fluffy texture, they’re the perfect treat for spring gatherings. Decorate with cute carrot toppers for a festive touch!
Instructions
- - Step 1Preheat & Prep – Heat oven to 180C/160C fan and line a muffin tray with 12 cases. Grate 175g of carrots and set aside.
- - Step 2Mix Wet Ingredients – Whisk together sunflower oil and your Original Large eggs in a bowl.
- - Step 3Combine Dry & Wet – Stir in grated carrots, sugar, flour, spices, and bicarbonate of soda, mixing gently.
- - Step 4Bake to Perfection – Divide the batter into 12 cases and bake for 20-22 minutes, then let cool.
- - Step 5Make the Frosting – Beat butter until smooth, then mix in icing sugar and beat for 5 minutes.
- - Step 6Add Cream Cheese – Drain any excess liquid, then beat with vanilla until smooth and thick.
- - Step 7Decorate & Enjoy! Pipe or spread the frosting onto cooled cupcakes and finish with your favourite decorations. We've used carrot decorations to make them eggstra special!
Ingredients
- 2 Original Large Egg
- 125 ml Sunflower Oil
- 175 grams Carrots Grated
- 125 grams Brown Sugar
- 175 grams Self Raising Flour
- 1.5 Tbsp. Mixed Spice
- 1/2 tsp. Ground Ginger
- 1/2 tsp. Ground Cinnamon
- 1 tsp. Bicarbonate of Soda
- 150 grams Unsalted Butter
- 150 grams Icing Sugar
- 300 grams Cream Cheese
- 1 tsp. Vanilla Extract
- 12 Carrot Decorations
