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Carrot Cake Cupcakes for Easter

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Carrot Cake is one of those traditional cakes that I remember my Mom baking years {and years} ago. The moist cake is chock full of goodness…carrots, raisins, nuts and spices. And although Carrot Cake has been around for a very long time, it never goes out of style.

What better cake to celebrate Easter than with a Carrot Cake? Well…Carrot Cake Cupcakes, of course!

Typically Carrot Cake has Cream Cheese Frosting, but I wanted these Cupcakes to have a light and fluffy frosting to enhance the moist, rich flavors in the cake. A simple combination of Cool Whip and Marshmallow Fluff was perfect.  And with the addition of Reese’s Pieces shaped to look like a carrot, they are the perfect Easter Cupcake!

The Easter Bunny is sure to be pleased with these…

And with all the other Easter Candy the Easter Bunny has, he will be excited to know that these Carrot Cake Cupcakes {without the frosting and decoration} are low in sugar. Truvia Baking Blend is the star of this cake with 30% fewer calories and 60% less sugar.

After trying Truvia Natural Sweetener awhile back in Cranberry Relish , I was really excited to see their new Truvia Baking Blend! And I must say…I was very pleased! The Truvia Baking Blend did not change the flavor in the Carrot Cake Cupcakes, and in fact…I think it enhanced it.

Don’t let the large list of ingredients scare you away, this cake went together really quickly and the little extra effort of chopping carrots and nuts is WELL worth the effort.

Carrot Cake Cupcakes Recipe

Rating: 51

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 30 cupcakes or 1 cake

Calories per serving: 230

Fat per serving: 11

Carrot Cake Cupcakes Recipe

A rich, moist cake that is full of flavor. Recipe from HoosierHomemade.com Adapted from Truvia Baking Blend

Ingredients

    Cake
  • 2 1/4 cups all purpose flour
  • 1 cup Truvia Baking Blend
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 1/2 teaspoon cinnamon
  • 4 eggs, beaten
  • 1 cup canola oil
  • 1/2 cup buttermilk {add a splash of vinegar to a measuring cup and fill with milk until 1/2 cup, let set a couple minutes}
  • 1 teaspoon vanilla
  • 3 cups finely shredded carrots
  • 3/4 cup chopped walnuts
  • 3/4 cup raisins
  • Frosting
  • 1 {8 oz} tub Cool Whip, whipped topping
  • 1 {8 oz} container Marshmallow Fluff
  • Decoration
  • Reese's Pieces or orange M&M's
  • Green gum drops

Instructions

    Cake {this recipe can be made into a cake or cupcakes}
  1. In a large bowl, combine flour, Truvia Baking Blend, baking powder, baking soda, salt, and
  2. cinnamon and whisk together.
  3. In a second bowl, beat eggs, then mix in canola oil, buttermilk, vanilla, and carrots.
  4. Add carrot mixture to flour mixture and stir to combine.
  5. Fold in walnuts and raisins.
  6. Preheat oven to 350 degrees and fill cupcake pan with liners or spray a 13x9 pan with non-stick spray
  7. Divide batter into cupcake liners and bake for about 12-15 minutes or until a toothpick inserted in the center comes out clean.
  8. For the 13x9 cake - Pour batter into greased pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean
  9. Cool completely
  10. Frosting
  11. In a large bowl, combine Cool Whip and Marshmallow Fluff, beat until smooth and creamy
  12. Frost cupcakes
  13. Add Reese's Pieces in the shape of a carrot
  14. For the carrot top - flatten a green gumdrop and cut off small pieces with a sharp knife

Notes

Liz says... Carrot Cake is one of my favorite cake flavors, and this recipe turned out great. When using Truvia in other recipes, use 50% of the sugar amount in the recipe. So if the recipe calls for 1 cup, use 1/2 cup Truvia Baking Blend. You can also top with a Cream Cheese Frosting, if you like.

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Visit Truvia for more delicious recipes! Follow them on Facebook and Twitter.

Would you like to try Truvia Baking Blend…here’s a coupon to get your started… SAVE 75¢ on any ONE (1) package of Truvia® Natural Sweetener or Truvia® Baking Blend with sugar

Disclosure: I was sent Truvia Baking Blend to try. As always, the opinions are all my own.

Now it’s your turn…show off your cupcake creations! I’d appreciate a link back and be sure to check out the other cupcakes!

If you are reading this post in email, pop on over to check out all the cupcakes linked up to Cupcake Tuesday!



Comments

  1. I love the Reese’s for the carrots – that is SO cute!
    Rose @ Rose Bakes recently posted..Lemon Kissed Cupcakes {Lemon Cream Cheese Frosting Recipe}My Profile

  2. Christina says:

    Thanks for hosting:) Have a wonderful Easter!
    Christina recently posted..Bunny Cake PopsMy Profile

  3. Carrot cake may be my favorite cake … thank you for a new recipe! Thank you for hosting Cupcake Tuesday!

  4. trisha says:

    thanks for this great idea! I posted a link here on my site. This was a quick and neat way to dress up my carrot cuppies for a special delivery today! You are so fantastic.
    trisha recently posted..Easter Cupcakes for the Cupcake Club WinnerMy Profile

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  1. [...] This post is linked up at Cupcake Tuesday! [...]

  2. [...] Find full recipe at hoosierhomemade.com [...]

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