Easter is a time for celebration, and what better way to celebrate than with carrot cake cupcakes—perfect for the Easter Bunny, fun to make, and my kids’ absolute favourite! These cupcakes are a staple in our home during April, bringing joy and delicious flavour to the holiday.
Made without nuts (since my boys are allergic), these cupcakes are moist, spiced just right, and topped with a rich cream cheese frosting—because, let’s be honest, no self-respecting carrot cake should be without it!
Baking these treats has become a cherished Easter tradition in our family, filling our kitchen with warmth and the sweet scent of cinnamon and carrots. Whether you’re making them for kids, guests, or just for yourself, these cupcakes are sure to bring a little extra joy to your Easter celebrations. So preheat that oven, grab your whisk, and enjoy a festive treat that’s as fun to make as it is to eat!
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20 minutes
12 - 16
Cupcakes:
Cupcakes:
Frosting: