Easter Carrot Cupcakes: Hares to You!

April 7, 2009 Recipe and Photo Courtesy of Wilton Products
Makes about 30 cupcakes

2 cups all-purpose flour
2 cups granulated sugar
2 teaspoons ground cinnamon
2 teaspoons baking soda
4 eggs
1 cup vegetable oil
4 cups freshly shredded carrots* (approx. 1 lb.)
2/3 cup chopped nuts

Decorating Materials
Green tinted butter-cream icing
Wilton Colorful Egg Mix sprinkles
Wilton Fun Pix®

Preheat oven to 350°F. Line muffin pan with baking cups.

In medium bowl, combine flour, sugar, cinnamon and baking soda together; mix well. In large bowl, beat eggs with electric mixer until foamy; add oil in a thin stream and beat well. Add flour mixture to egg mixture; mix well. Fold in carrots and nuts. Spoon into baking cups. Bake 18-20 minutes or until toothpick inserted comes out clean. Allow cupcakes to cool in pan on cooling rack 5-8 minutes. Remove from pan; cool completely.

Using tip number 233, cover cupcake tops with green pull-out grass icing. Sprinkle with Egg Mix and insert Fun Pix®.

*Do not use pre-shredded carrots.

Baking and Decorating Alternatives

  • Use any cake mix instead of making cupcakes from scratch.
  • Ice cupcakes smooth with knife or spatula.
  • Instead of icing, tint coconut by placing in re-closable plastic bag with a few drops of green icing color; knead. Sprinkle tops of cupcakes with green coconut.
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