Easter Carrot Cupcakes with Maple Cream Cheese Frosting

Cute decorated carrot cupcakes seem to be anEaster dessert staple, and these are my version with egg nests and candy carrots on top.

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SO cute, right??  This is my second recipe for my guest blog for Cost Plus World Market for Easter. When I was asked to do some fun Easter themed baking recipes for them I knew I wanted to do my favorite carrot cupcake recipe but kicked up a notch with flavor and decorations. I LOVE the spice selection at World Market so I used a ton of spices in these cupcakes.

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These carrot cupcakes have a TON of cinnamon, ginger, freshly ground nutmeg and a pinch of cardamom. I love cardamom and its typically known as one of the spices in Chai blends, but I think it adds a nice touch to any spice cake or carrot cupcakes.

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There are so many ways to make carrot cupcakes. Some use pineapple (Yum!), some add nuts like walnuts, some have raisins. Really the possibilities are endless. I love to shred the carrots extra fine and add in white chocolate chips.

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Carrot cupcakes are best with cream cheese frosting and I love to add maple syrup into my frosting. It just adds a little something extra. I really  go ” all out” with these.

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My kids were LOVING watching me decorate the carrot cupcakes. I had them help with the eggs in a nest. They were telling me that the candies that were cracking were baby chicks about to hatch. And that they needed to eat the cracked ones since they were broken and that I shouldn’t have cracked candies in my photos. Any excuse to try to get me to let them eat some. Nice try kids.

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These cupcakes really are super easy to make and fun for the whole family to decorate. The “carrots” are chocolate covered sunflower seeds and the stems are Haribo gummy “pasta” that I cut up. I was going to originally use a different candy but when my husband brought these home for me ( I had sent him to World Market for me to find some more candy to decorate the cupcakes) and he thought the gummy pasta would be perfect. So glad he picked them up. Because they cut way easier than licorice!

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5.0 from 1 reviews
Easter Carrot Cupcakes with Maple Cream Cheese Frosting
Recipe type: Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 24
Easter Carrot Cupcakes with Maple Cream Cheese Frosting Makes 2 dozen
For the cupcakes
  • 2 Cups all purpose flour
  • 1½ tsp baking soda
  • ½ tsp baking powder
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • 1 tsp ginger
  • ¼ tsp cardamom
  • ½ tsp sea salt
  • 1½ c sugar
  • ¾ c sour cream, room temp
  • ½ c grapeseed oil
  • 1 tsp vanilla extract
  • 4 large eggs, room temp
  • 2½ c finely shredded carrots
  • 1 cup white chocolate chips
For the Frosting
  • 2 sticks butter
  • 4 ounces cream cheese
  • 3 cups powdered sugar
  • 2 Tbsp maple syrup
For decoration:
  1. Prepare two muffin pans with paper cupcake liners and preheat oven to 350 Deg. F
  2. In a bowl combine the flour, baking soda and powder, spices and salt. Set aside.
  3. In a separate bowl mix together the sugar, sour cream and oil and mix well. Add in each egg one at a time and mix well after each addition. Fold in the shredded carrots and chocolate chips.
  4. Scoop batter into each cupcake well, filling about ⅔ of the way full. Bake for 15-16 minutes or until tops bounce back when lightly pressed. Let cool in pan for 3 minutes and then carefully remove to wire rack to cool completely.
make the frosting and assembly:
  1. Combine all the frosting ingredients in a bowl and mix until well combined.
  2. Using a pastry bag fitted with an open start tip pipe a large swirl of frosting around the tops of each cupcake and either carefully roll the edges in the toasted coconut or sprinkle the coconut on top. Place 2 pastel chocolate almonds in the middle for “eggs in a nest” or arrange chocolate covered sunflower seeds in the shape of a carrot and arrange a few gummy candy strips for the carrot leaves. Keep refrigerated in an airtight container until ready to serve. Serve at room temperature.

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The items used in these photos are from Cost Plus World Market, mostly from theirEaster shop. Check it out and see how much cute stuff they have in this season. I pretty much wanted one of each!!

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I am a Cost Plus World Market Brand Ambasssador and I was compensated for this post. I LOVE working for Cost Plus World Market and doing so enables me to create fun content and recipes to share with all my readers. Thanks for supporting me and the brands I work with.

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  1. These are so adorable, you are so creative!
    cheri recently posted…Garam Masala Peanut Butter CookiesMy Profile

  2. So, umm, the cuteness factor of this post is OUT OF CONTROL! I love all your colorful gadgets…and those step by step collages are SO AWESOME. And these cupcakes, SO CUTE! I want them all. Yesterday. For breakfast.


  3. The cuteness is killing me! Love the creativity, these cupcakes are over the top adorable. Great styling.
    Kelli @ The Corner Kitchen recently posted…Almond Joy Smoothie (Vegan and Dairy-Free)My Profile

  4. I love the selection of spices for this cake, particularly the cardamom—one of my new favorite spices.
    Then white chocolate chips in carrot cake???? Hey why not. Wild and crazy!!! But what blows hot air up my skirt is the maple cream frosting. Delectable—-very creative!

  5. I LOVE carrot cake, and this recipe sounds different from any I have tried. (white choc. chips!? yum!) The frosting also sounds amazing. I don’t think mine would ever come out as cute as yours, but I’d still love to try them. Thank you and as always–I’m LOVING the World Market touches. Oh how I wish they had one near us here in Hawaii!!

  6. Ohhh heavens to BETSY, adorable!! I need to try this out for Easter! I just can’t handle the CUTENESS. And gf, your photos just slay me!
    Megan {Country Cleaver} recently posted…Roasted Beet and Brussels Sprout Citrus SaladMy Profile

  7. Shanna this looks like a Martha Steward spread, I love it!!
    sue/the view from great island recently posted…Vegan Toasted Coconut Ice CreamMy Profile

  8. These are gorgeous! I can’t wait to share them, on the schedule for tomorrow!
    Carrie recently posted…Coconut Almond Frappuccino ~Dairy Free~ + Keurig Green Mountain GiveawayMy Profile

  9. These are way too cute for words! I am visiting y 5 year old niece soon, actually right before BTP where we get to meet! I am so making these with her, she will love it.
    fabiola@notjustbaked recently posted…Whole Wheat Seed TortillasMy Profile

  10. Awww these look SO perfect! I am going to have to make these for Easter! I love carrot cake, love cupcakes, and love frosting….maple cream cheese…uh yes please! I am afraid I will have to use mini eggs on top though, as I am from England, and I know my mum will mail me some! I promise they will be just as pretty! Just have to try not to eat them all in one go! Thansk so much for the recipe :)
    Tina Muir recently posted…#nomakeupselfieMy Profile

  11. These look amazing, Shanna! Your photos are absolutely gorgeous. If I were a kid, and I woke up to these adorable cupcakes on Easter day, I would go nuts.

  12. Shanna, dang girl, there’s so much to love about this post! I adore carrot cake (now that I’ve got a food processor to shred the carrots, there’s gonna be a whole lotta carrot cake action in my near future!). The cupcakes are beyond adorable and the styling of your photos is beautiful.
    Nancy @ gottagetbaked recently posted…Chocolate Peanut Butter Cinnamon Rolls for #ChocolatePeanutButterDay #chocPBday and a #GiveawayMy Profile

  13. Oh I did a Carrot cupcake recipe too! Yours looks great with all the spices and I love the added ingredient of sour cream. I make a flag cake on the fourth with sour cream and it takes heavenly. Love your pictures they are so perfect wish I could take pictures like that. Great post!

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