11^th March 2026

Easter Carrot Cupcakes

words by Glyn Andrews

A Simple Spring Bake To Share

There is something quietly comforting about carrot cake in spring. Perhaps it is the gentle warmth of cinnamon, the sweetness of freshly grated carrots, or the way a soft swirl of cream cheese icing turns a simple bake into something special.

These Easter carrot cake cupcakes are made for slow moments and shared tables. They are lightly spiced, wonderfully moist, and finished with a soft cream cheese icing and small carrot decorations that make them feel just right for the season.

Placed beneath a glass cake dome, they become a lovely centrepiece for Easter brunch, a spring gathering, or simply a quiet afternoon with tea.

What makes this recipe especially nice is its simplicity. The batter comes together easily, the cupcakes bake quickly, and the result is something that feels homemade in the best possible way.

Easter Carrot Cupcakes

Serves 12

For the carrot cupcakes

155g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
1 tsp ground cinnamon
¼ tsp ground nutmeg
2 large eggs
150g light brown sugar
80ml vegetable oil
80g applesauce or crushed pineapple
1 tsp vanilla extract
150g finely grated carrots
30g chopped walnuts or pecans (optional)

Cream cheese icing

225g cream cheese, softened
60g unsalted butter, softened
240g icing sugar
1 tsp vanilla extract
Pinch of salt

For decorating

12 small marzipan or fondant carrots
A handful of chopped pistachios or walnuts
Pastel sprinkles (optional)

Method

Prepare the oven

Preheat the oven to 180°C (160°C fan).

Line a 12-hole muffin tin with cupcake cases.

Mix the dry ingredients

In a bowl gently whisk together:

plain flour
baking powder
bicarbonate of soda
salt
cinnamon
nutmeg

Set aside.

Combine the wet ingredients

In a larger bowl whisk together:

eggs
light brown sugar
vegetable oil
applesauce
vanilla extract

Mix until smooth and well blended.

Fold everything together

Add the dry ingredients to the wet mixture and stir until just combined.

Fold in:

grated carrots
chopped nuts (if using)

Try not to overmix, as this helps keep the cupcakes soft and tender.

Bake

Fill each cupcake case about three-quarters full.

Bake for 18–22 minutes, or until a skewer inserted into the centre comes out clean.

Leave the cupcakes to cool completely before icing.

Making the cream cheese icing

Beat together the cream cheese and butter until smooth and creamy.

Gradually add the icing sugar and continue beating until the icing becomes light and fluffy.

Add the vanilla extract and a small pinch of salt, mixing until everything is well combined.

Decorating

Once the cupcakes are cool:

Pipe or spread the cream cheese icing on top.
Sprinkle a few chopped nuts or pistachios.
Add a small carrot decoration to each cupcake.
Finish with a few pastel sprinkles if you like.

Placed beneath a glass cake dome, these cupcakes create a gentle and inviting Easter display.

Ready to Serve

Once the cupcakes are iced and decorated, they are ready to serve and enjoy. Arrange them beneath a glass cake dome or on a simple cake stand to create a warm and inviting centrepiece for your table. The soft sponge, gentle spices and creamy icing come together beautifully, making these cupcakes perfect for sharing with family and friends. Whether served at Easter brunch, afternoon tea, or a relaxed spring gathering, they offer a simple homemade treat that feels both comforting and special.

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