Carrot Cake Cupcakes with Cream Cheese Icing

Easter is nearly here and what better way to celebrate that most ‘Spring’ of holidays than with festive carrot cake cupcakes with luscious cream cheese icing. These delicious cupcakes are light, moist, and packed with shredded carrots, coconut & walnuts. Topped with pretty chocolate eggs, they are a perfect addition to any Easter celebration.

Carrot Cake Cupcakes

Makes 12

Ingredients:

1 1/4 cups Vegetable Oil

2 cups white sugar

4 large eggs

1 tsp vanilla extract

1 1/2 cups white rice flour

3/4 cups brown rice flour

1 tsp baking soda

2 tsp baking powder

1/2 tsp xanthan gum

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cardamom

1/2 tsp kosher salt

2 cups shredded carrots

3/4 cup chopped walnuts

1/2 cup shredded coconut (unsweetened), plus more for decorating

Cadbury Mini Eggs, or similar candy-coated chocolate eggs in pastel colors

Method:

1. Combine the oil, sugar, eggs, and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until light in color, about 2 minutes.

2. Add all dry ingredients and mix on low speed until smooth, another 1-2 minutes. 

3. Add shredded carrots, walnuts, and coconut. Mix until well combined, 30 seconds or so.

4. Line 12 muffin cups with paper liners. Using an ice cream scoop, carefully scoop batter into muffin papers, filling each 3/4 full.

5. Bake at 325 for about 25 minutes, rotating halfway through.

Cream Cheese Icing:

1, 8-ounce package full-fat cream cheese, softened to room temperature

4 ounces/ 1 stick unsalted butter, at room temperature

2 1/2 cups powdered sugar

1 tsp vanilla extract

1. In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and butter together on high speed until smooth and well combined, 1-2 minutes.

2. Add the powdered sugar 1 cup at a time, and mix on low after each addition until no lumps remain. Scrape down the sides of the bowl between additions. Add vanilla extract and mix until just combined.

3. Spread a generous ‘swoosh’ on fully cooled cupcakes. Top with extra shredded coconut and decorate with candy-coated chocolate eggs. Store in refrigerator until serving. These can be made up to 1 day ahead.