Cupcakes In Spring Baking Liners

Hop Into Spring with These Irresistible Carrot Cake Cupcakes!

As the flowers bloom and the bunnies hop into view, it's time to indulge in the sweetest treats of the season. And what better way to celebrate than with a delightful recipe straight from the pages of the Jenna Rae Cakes and Sweet Treats cookbook?

Today, we're diving into the kitchen to whip up a batch of scrumptious carrot cake cupcakes, perfectly adorned in spring-themed decorative baking cups. These little bundles of joy are not just a treat for the taste buds but also a feast for the eyes, making them an ideal centerpiece for your Easter spread.

Join us as we unlock the secrets behind creating these moist, flavorful cupcakes that embody the essence of the season. From the tender crumb infused with aromatic spices to the creamy frosting that crowns each cake, every bite is a symphony of springtime flavors.

So, dust off your apron, preheat your oven, and let's embark on a culinary adventure that will leave your loved ones hopping with joy. Easter has never tasted so delightful! 🥕🧁

 

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Our brand new food cups are perfect for baking cupcakes right in the oven. But don't limit yourself, there are so many great uses for them: add candy and wrap in cellophane for a holiday neighbor gift or party favor, cut up veggies and add dip for the perfect hors d'oeuvres at a party, bake mini quiche, or fill with fun snacks!
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Carrot Cake Cupcakes

Ashley Kosowan and Jenna Hutchinson

Servings

16

Cook Time

18 minutes

Cuisine

American

Category

Dessert

We love the combination of spiced carrot cake , cream cheese buttercream, and crunchy spiced pecans. A favorite especially around Easter, Carrot Cake Cupcakes bring fresh flavors back into your home after a long winter. 

Carrot Cake Cupcakes

Ingredients

    Carrot Cake Cupcakes

    • 1 ¾ Cup All Purpose Flour
    • 1 Cup Granulated Sugar
    • 1 Tablespoon Cinnamon
    • 1 Teaspoon Baking Powder
    • ¼ Teaspoon Ground Nutmeg
    • ¼ Teaspoon Salt
    • ¾ Cup Unsalted Butter, Room Temperature, Cut Into Cubes
    • 1 Egg
    • ¼ Sour Cream
    • ½ Cup Whole Milk
    • 1 Tablespoon Pure Vanilla Extract
    • 2 Cups Grated Carrots
    • ½ Cup Rasins (optional)

    Cream Cheese Buttercream

    • ¾ Cup Cream Cheese, Room Temperature
    • ½ Cup Unsalted Butter, Room Temperature
    • ½ Cup Vegetable Shortening
    • 3 ½ Cups Powdered Sugar
    • 1 Tablespoon Vanilla Bean Paste

    Directions

      Carrot Cake Cupcakes

      1. Preheat the oven to 350ºF. Line 2 cupcake pans with 16 cupcake liners.

      2. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, cinnamon, baking powder, baking soda, nutmeg, and salt. Mix on low speed for 1 to 2 minutes, until combined. Add the sour cream and mix until just combined. Scrape down the sides of the bowl.

      3. In a measuring cup, whisk together the milk and vanilla. With the mixer on low speed, slowly pour the milk mixture into the bowl and mix until just combined. Add carrots and raisins (if using) and mix until combined. Scrape down the sides of the bowl and mix again for 10 to 15 seconds. The batter will look a little lumpy.

      4. Divide the batter evenly among the cupcake liners, filling each three-quarters full. Bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes in the pan before transferring the cupcakes to a wire rack to cool completely.

      Cream Cheese Buttercream

      1. In a stand mixer fitted with the whisk attachment, whip the cream cheese on high speed for 3 to 5 minutes, scraping down the sides of the bowl every minute, until smooth. Add the butter and shortening and mix on high speed for 2 to 3 minutes, scraping down the sides of the bowl every minute, until smooth.

      2. With the mixer on low speed, slowly add the powdered sugar and mix for an additional 30 seconds. Increase the speed to high and mix for 3 minutes, until the mixture looks light and fluffy. Scrape down the sides of the bowl. Add the vanilla bean paste and mix for an additional minute.

      3. Use Immediately or store in an airtight container in the fridge for up to one week. Remove from the fridge one hour before using.

      Assembly

      1. Transfer the cream cheese buttercream to a piping bag fitting with your favorite piping tip. Pipe the buttercream onto each cupcake with an even pressure, starting from the middle and swirling in a circular motion until you round the cupcake twice. Release pressure from the piping bag and pull away for a clean finish. There should be a small “nest” in the middle of the buttercream. Sprinkle a generous amount of sprinkles, carrot cake crumbles, or topping of your choice in each “nest”/
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