If I had to pick between cupcakes and a slice of cake, cupcakes would win every time. Yeah, they are practically the same thing, but for some reason cupcakes steal my heart. Come on, I had mini cupcakes at my wedding! Anyway…
Our friends [aka Schue Love family] invited us over for Easter brunch. After hearing the menu, I knew a sweet treat would be the perfect addition. What’s better than Carrot Cake on Easter!
Emerson experienced her first easter egg hunt. While she didn’t know what was going on she had a blast running around.
|Dress[similar], shoes, jacket|
Of course someone didn’t want to smile for our family photo.
ok, ok, back to the cupcakes! They were amazing and I will definitely make them again. My frosting skills were on point.
Preheat the oven to 350 degrees.
Combine the flour, sugar, cinnamon, baking soda, baking powder, and salt in a large bowl. In a separate bowl, combine the grated carrots and the oil. Slowly add the flour mixture, stirring until just mixed. Add the eggs and stir until combined!
Scoop the batter into a muffin tin, filling each muffin lined tin about 2/3 of the way.
Bake for 13 minutes, check how they’re doing, and add a few minutes if necessary.
While the cupcakes are cooling start the frosting.
For the frosting, blend the cream cheese, butter, and vanilla until smooth. Slowly beat in the powdered sugar until smooth. Transfer to a plastic bag or similar tool for piping the frosting evenly on the cupcakes.