Vanilla and Carrot Easter Cupcakes
Servings Prep Time
12cupcakes 15minutes
Cook Time Passive Time
45minutes 10minutes
Servings Prep Time
12cupcakes 15minutes
Cook Time Passive Time
45minutes 10minutes
Ingredients
Instructions
Cupcakes
  1. Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.
  2. In a medium bowl, mix together flour, palm sugar, baking powder, cinnamon, and salt. Mix in nuts.
  3. In another bowl, combine the carrots, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not over mix).
  4. Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 40 to 45 minutes.
  5. Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely.
Frosting
  1. In a medium bowl, with an electric mixer, beat cream cheese until smooth. Add confectioners' sugar and vanilla extract; beat until light and fluffy. Refrigerate until ready to use.