These carrot cupcakes use my oil-based recipe with carrots, nuts, and raisins. Topped with candy eggs these make perfect Easter cupcakes. A surprisingly simple recipe with easy-to-find ingredients.
Table of Content
If you love carrot cake, then this recipe is going to go on your list of favorites very soon. I often make these cupcakes and my kids never guess that there are grated carrots in them. Somehow the idea that there are carrots in their cupcakes is just something they can't believe yet.
Why make these cupcakes?
- These are simple and easy cupcakes that are delicious on their own with or without frosting.
- Also, this is an oil-based recipe, which means they are light and airy. Because the oil keeps the cupcakes moist and enhances the flavor of the carrots with the nutmeg.
- I have used three types of eggs on top of the cupcakes. Candy eggs, chocolate eggs, and my favorite marzipan speckled eggs.
- The process and timeline
- Cupcake batter - 10 mins
- Bake the cupcakes 25 mins
- Cool them completely - 2 hours
- Prepare the frosting - 10 minutes
- Pipe the frosting - 10 minutes
Ingredients and substitutes
- Oil - Yes, I use oil instead of butter, and trust me, it keeps the cupcakes so moist!!
- Carrot - I like to grate my carrots on the thick side of the grater so they are not lost. And yet, if you prefer you can use the small side of the grate and grate them thinner.
- Spice -I love a hint of cinnamon and nutmeg in my carrot cupcakes. And yet, pumpkin spice, ground ginger or gingerbread spice would lovely too.
- Flour - I know most online recipes prefer cake flour. And yet, I have been using all-purpose flour in this very successfully. And the results are moist carrot cupcakes.
- Brown sugar - You can certainly use either white or brown. But, I use both white and brown sugar for these cupcakes.
Carrot Easter Egg Cupcakes
Cupcakes
- Preheat oven to 320 °F / 165 °C/ Gas Mark 3.
- Line the muffin pan with cupcake liners.
- Dry ingredients - In a bowl, combine flour with baking powder, spices, and salt. Set aside.
- Wet ingredients - In the bowl of a stand mixer, with the whisk attachment, whip the whole eggs on medium speed for a minute then gradually add both the white and brown sugar. Continue to whip until light and fluffy then gradually add the oil and sour cream.
Pro tip - Adding the sugar helps improve the emulsification properties giving us the maximum volume.
- Combine - Next, add in the flour mixture followed by the grated carrots, fruits, and nuts. Combine well but do not overmix.
Pro tip - We don't want to activate the gluten in our flour. - Bake - Divide the batter between 12 cupcake liners in a muffin pan. Bake on the middle rack for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool - Let the cupcakes cool in the pan for 5 to 7 minutes then cool on a cooling rack.
Pro tip - Always cool cakes and cupcakes completely before decorating or the frosting will melt.
Frost the cupcakes
- Buttercream - In the bowl of a stand mixer, with the paddle attachment, cream the butter, salt, and vanilla extract for a minute until creamy. Next, add powdered sugar, one cup at a time, until light and fluffy. Add green food color gel for the grass and transfer to the piping bag with a grass piping tip.
Pro tip - For the grass, you will need a stiff buttercream so avoid adding too much milk or cream.
- Frost - Pipe the grass frosting on the cupcakes and let them chill in the fridge for 30 minutes before you top them with candy eggs.
Pro tip - It is best to put the eggs on the cupcakes once the forsting is chilled slightly so they don't sink in.
Tips for Success
- Look for tender juicy carrots. Don't use carrots that have been lying around in the fridge for days (the fridge tends to dry things out). Also, use medium-sized not large carrots, not too small.
- Never use pre-grated carrots that you find in the supermarket. These tend to dry out like little sticks in the finished cake, cupcakes, or muffins. Instead, grate the carrots fresh and your cupcakes will be sweet moist, and delicious. Also, use the fine not the larger size of the grater. This will give you a moist and tender carrot flavor.
- You can replace ½ cup grated carrots with chopped pineapple for carrot pineapple muffins.
- Also, you can add ½ cup white chocolate chips instead of nuts or in addition to nuts.
- Cool the cupcakes completely before you frost them so the frosting does not melt.
- You can also use other frostings such as cream cheese frosting or no-butter cream cheese frosting for these cupcakes. However, you will not be able to pipe grass or nest as cream cheese makes a softer frosting. See here for more frosting recipes.
More cupcake recipes
How long will these carrot cupcakes keep?
These will keep at room temperature for about 2 days. And if wrapped properly, they will keep in the fridge for 4 to 5 days. You can also freeze the unfrosted cupcakes for a month. Then, thaw in the fridge for best results.
What other frostings can I use for these cupcakes?
If you want to pipe the grass, then I highly recommend the stiff buttercream frosting. However, carrot and cream cheese are classic combinations so you can try my Classic Cream Cheese Frosting, or No-Butter Cream Cheese Frosting. For more options, you can check out my list of over 30 plus buttercream frosting recipes.
What eggs can I use for these Easter cupcakes?
You can use any Easter eggs you can find. In fact, if you can also use jelly beans as Easter Eggs. I sometimes use marzipan or rolled fondant shaped into eggs for my Easter cupcakes.
Do I have to use carrot cupcakes for these Easter cupcakes?
Of course, not!! I used my carrot cake recipe since Easter bunnies like carrots!! And yet, you can use any cupcakes recipe you like. For example, try my one-bowl vanilla or chocolate cupcakes. And strawberries are in season now, so you can also go with my delicious strawberry cupcakes.
Printable Recipe
Easter Egg Cupcakes
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 320 °F / 165 °C/ Gas Mas 3
Difficulty: Easy
Diet : NF
Calories: 509kcal
Adjust Servings Here: 12 cupcakes
Description
These carrot cupcakes use my oil-based recipe with carrots, nuts, and raisins. Topped with candy eggs these make perfect Easter cupcakes. A surprisingly simple recipe with easy-to-find ingredients.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Carrot cupcakes
- 1¼ cup (155 g) All-purpose flour
- ¾ teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Ground cinnamon
- ½ teaspoon Nutmeg (freshly grated)
- ¼ teaspoon Salt
- 2 large Eggs
- ¼ cup (50 g) White sugar
- ½ cup (110 g) Brown sugar
- ⅓ cup (80 ml) Vegetable oil
- 2 tablespoon Sour cream
- 1 teaspoon Vanilla extract
- 1 cup (128 g) Carrots (finely grated)
- ⅓ cup (39 g) Walnuts (finely chopped)
- ⅓ cup (50 g) Raisins
Buttercream frosting
- 8 oz (226 g) Butter (unsalted)
- 4 cup (480 g) Powdered sugar
- 1 teaspoon Vanilla extract
- 2 tablespoon Whipping cream
- ¼ teaspoon Salt
Plus
- 2 drops Green gel food color (for grass)
- 1 lb Candy eggs
Instructions
Cupcakes
- Preheat oven to 320 °F / 165 °C/ Gas Mark 3.
- Line the muffin pan with cupcake liners.
- Dry ingredients - In a bowl, combine flour with baking powder, spices, and salt. Set aside.1¼ cup All-purpose flour, ¾ teaspoon Baking powder, ½ teaspoon Baking soda, ¼ teaspoon Ground cinnamon, ½ teaspoon Nutmeg, ¼ teaspoon Salt
- Wet ingredients - In the bowl of a stand mixer, with the whisk attachment, whip the whole eggs on medium speed for a minute then gradually add both the white and brown sugar. Continue to whip until light and fluffy then gradually add the oil, sour cream, and vanilla extract. Pro tip - Adding the sugar helps improve the emulsification properties giving us the maximum volume.2 large Eggs, ¼ cup White sugar, ½ cup Brown sugar, ⅓ cup Vegetable oil, 2 tablespoon Sour cream, 1 teaspoon Vanilla extract
- Combine - Next, add in the flour mixture followed by the grated carrots, fruits, and nuts. Combine well but do not overmix.Pro tip - We don't want to activate the gluten in our flour.1 cup Carrots, ⅓ cup Walnuts, ⅓ cup Raisins
- Bake - Divide the batter between 12 cupcake liners in a muffin pan. Bake on the middle rack for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool - Let the cupcakes cool in the pan for 5 to 7 minutes then cool on a cooling rack. Pro tip - Always cool cakes and cupcakes completely before decorating or the frosting will melt.
Frost the cupcakes
- Buttercream - In the bowl of a stand mixer, with the paddle attachment, cream the butter, salt, and vanilla extract for a minute until creamy. Next, add powdered sugar, one cup at a time, until light and fluffy. Add green food color gel for the grass and transfer to the piping bag with a grass piping tip.Pro tip - For the grass, you will need a stiff buttercream so avoid adding too much milk or cream.8 oz Butter, 4 cup Powdered sugar, 1 teaspoon Vanilla extract, 2 tablespoon Whipping cream, ¼ teaspoon Salt, 2 drops Green gel food color
- Frost - Pipe the grass frosting on the cupcakes and let them chill in the fridge for 30 minutes before you top them with candy eggs. Pro tip - It is best to put the eggs on the cupcakes once the forsting is chilled slightly so they don't sink in.1 lb Candy eggs
Recipe Notes & Tips
- Look for tender juicy carrots. Don't use carrots that have been lying around in the fridge for days (the fridge tends to dry things out) Use medium size not large carrots, not too small.
- Never use pre-grated carrots that come in the supermarket. These tend to dry out like little sticks in the finished cake, cupcakes, or muffins. Instead, grate the carrots fresh and your cupcakes will be sweet moist, and delicious. Use the fine not the larger size of the grater. This will give you a moist and tender carrot flavor.
- You can replace ½ cup grated carrots with chopped pineapple for carrot pineapple muffins
- Add ½ cup white chocolate chips instead of nuts or in addition to nuts.
- Cool the cupcakes completely before you frost them so the frosting does not melt
- You can also use other frostings such as cream cheese frosting or no-butter cream cheese frosting for these cupcakes. However, you will not be able to pipe grass or nest as cream cheese makes a softer frosting. See here for more frosting recipes
Nutrition Information
Calories: 509- kcalCarbohydrates: 68- gProtein: 3- gFat: 26- gSaturated Fat: 16- gCholesterol: 73- mgSodium: 256- mgPotassium: 143- mgFiber: 1- gSugar: 54- gVitamin A: 2346- IUVitamin C: 1- mgCalcium: 40- mgIron: 1- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Jacqueline Debono
These cupcakes are so great. Perfect Easter but other occasions too. Love the idea of replacing half the carrot with pineapple! Pinning for later!