Easter is the perfect time to dust off your favorite Carrot Cake recipe. Specifically Carrot Cake Cupcakes with its perfect pair, Cream Cheese Frosting. This is a new cake recipe that I really like because the ingredients are simple and the cake is really soft but not too carroty.
I used Paper Eskimo baking cups – they are just so cute. I love how you can stand them up on a baking sheet and not have to use a conventional muffin tin. I definitely over-filled them though and it’s not too pretty when it runs down the sides of the adorable cups. So if you’re using these or something similar, fill just over half to avoid a mess. The one thing I didn’t like was the slight grease I could see in parts of the baking cups. I’ve used many of their liners before without that happening so I’m not sure what happened this time. Still, they look so cute hopefully people don’t mind too much. I used peanut M&M’s for the “eggs” because I’m not a big chocolate egg candy fan. And I think the few little sprinkles brought the whole thing together 🙂