Easter Cupcakes

Easter Cupcakes

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Moist and sweet carrot cupcakes with a cream cheese icing and some mini Easter eggs to garnish. Also great for children's birthday parties.


Makes: 18 cupcakes

  • Cupcakes
  • 250g flour
  • 1 tablespoon baking powder
  • 2 teaspoons bicarb soda
  • 1 teaspoon cinnamon
  • pinch salt
  • 200ml oil
  • 4 eggs
  • 175g brown sugar
  • 300g grated carrots
  • 100g nuts (pecans, hazelnuts, walnuts etc), diced
  • Icing
  • 200g cream cheese
  • 100g icing sugar
  • 50g butter, softened
  • 1/2 teaspoon cinnamon
  • green food colouring
  • small sugar Easter eggs, to decorate

Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Preheat oven to 180 degrees C. Grease a cupcake tin or line it with patty cups.
  2. In a large bowl, combine flour, baking powder, baking soda, cinnamon and salt.
  3. In a separate bowl, beat the oil with the eggs until frothy, then beat in brown sugar.
  4. Stir the eggs into the dry ingredients until just blended. Stir in carrots and nuts.
  5. Pour batter into cupcake cups and bake 25 minutes. Let cool before adding the icing.
  6. Make the icing by combining all ingredients with an electric mixer. Spread over cupcakes and decorate with sugar eggs.

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