Mini Carrot Cake Cupcakes with Cream Cheese Frosting & Candy Eggs
These delightful mini carrot cake cupcakes are a perfect Easter treat that will impress your guests. Each bite delivers warm, cozy spices, tender shredded carrots, and a secret ingredient - crushed pineapple - that keeps them incredibly moist. Crowned with velvety cream cheese frosting and adorned with colorful mini candy eggs, these cupcakes add a festive touch to any Easter dessert spread.
Ingredients
2 Eggland's Best eggs, large, (at room temperature)
1 cup freshly grated carrots, lightly packed
¾ cup all-purpose flour
½ cup granulated sugar
¼ cup light brown sugar, packed
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp freshly grated nutmeg
½ tsp fine sea salt
½ cup neutral oil
¼ cup crushed pineapple, well drained
1 tsp pure vanilla extract
Optional: ½ cup toasted walnuts, roughly chopped
Cream Cheese Frosting
4 oz cream cheese, softened to room temperature
2 tbsp unsalted butter, softened but still slightly cool
1 cup powdered sugar
½ tsp pure vanilla extract
Topping
24-72 Candy coated mini eggs (1-3 per cupcake for decoration)
Preparation
Cupcakes
- Preheat oven to 350°F. Line a mini muffin tin with paper liners, setting aside.
- In a large bowl, vigorously whisk eggs, oil, both sugars, drained pineapple, and vanilla until well combined.
- In a separate bowl, whisk together flour, baking soda, warm spices, and salt. Gently fold wet ingredients into dry just until incorporated. Fold in freshly grated carrots and toasted walnuts if using.
- Fill prepared liners ¾ full using a small cookie scoop. Bake in preheated oven for 14-16 minutes until tops spring back when lightly pressed. Cool completely.
Cream Cheese frosting
- Beat softened cream cheese and butter until fluffy. Gradually mix in sifted powdered sugar and vanilla until smooth and creamy.
- Pipe or spoon frosting onto cooled cupcakes. Top each with Cadbury mini eggs for a festive Easter touch.
Pro tip:
- Don’t overbake—check at 14 minutes for soft, tender cupcakes. Use a small cookie scoop for even portions. For extra flair, sprinkle crushed nuts or coconut around the candy egg.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 130 |
| Fat | 7g |
| Saturated Fat | 2.5g |
| Cholesterol | 20mg |
| Sodium | 95mg |
| Carbohydrates | 16g |
| Dietary Fiber | 0.5g |
| Protein | 2g |
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