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Welcome to the Taste Creations blog hop! Once a month my blogging friends and I get together and share recipes along a particular theme. Today we are sharing spring desserts! My daughters and husband like carrot cake, so I decided to make some fun and easy spring carrot cupcakes! They are topped with a delicious cream cheese frosting that is easy and quick to whip together. Fun!
These cupcakes came out moist and delicious and are filled with grated carrots and are flavored with nutmeg.
I tend to prefer making cupcakes over a big cake. Cupcakes are easier to store (they fit in the refrigerator easily), and they come in single-size portions!
Make sure you scroll to the end of this post for a collection of delicious spring desserts from me and my blogging friends!
Carrot Cupcake Recipe
For this recipe, you might want to use a food processor to grate your carrots. I used a hand food grater to grate my carrots, and it took a while!
I got this carrot cupcake recipe from Sugar Spun Run. In her post, she has suggestions on how to best use a food processor to grate the carrots if you want to go that route.
Tools
In this list are items I used to make these cupcakes. When baking my cupcakes, I used nonstick cupcake tins and reusable silicone cupcake liners. It makes everything so much easier!
I also used icing tips and icing bags. They disposable piping bags are inexpensive, but work quite well for frosting cupcakes. I used to just use plastic food storage bags to pipe icing, but never had much luck with them. Using a bag designed for frosting is much simpler!
Muffin/Cupcake Liners (I used AmazonBasics Reusable Silicone, Non-Stick Baking Cups Liners)
Cupcakes with Cream Cheese Icing Recipes
Check Out My Friends’ Spring Recipes!
Click on the Link Below for More Easter Desserts!
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