This is not how I originally intended to do these cupcakes. I wanted to do a fun yellow, orange, and white cake with bright swirly frosting as well, but then I scoured the web only to find that they’ve been done a million times over! I also wanted to avoid dumping tons of food coloring into both the cake and frosting, so I went the natural route.. carrot cake! I made these last Easter and I’ve been craving them ever since! They’re fluffy, rich, and addicting! Adding festive candy corn to the top makes them the perfect Halloween treat!
There’s something wonderful about carrot cake cupcakes that won’t allow you to have just one. Maybe it’s the justification that since they have a veggie as the main ingredient, it’s okay to splurge! Or maybe it’s the warm moist cake with bursts of cinnamon and nutmeg mixing with the decadent cream cheese frosting.. My conclusion is that it’s a bit of both that will have you and your guests coming back for seconds on Easter Sunday!