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A single carrot cupcake topped with buttercream and a yellow marshmallow chick Tried & Tested

Easter carrot cupcakes

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2.625 stars based on 8 ratings

These cakes are sure to put a spring in your step.

Key Information

  • Prep:
  • Bake:
  • Serves:26
  • Skill level:medium

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Ingredients

For the cupcakes

  • 375g 13¼ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
  • 360ml 12¼ fl oz Vegetable oil
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 5 5 Egg(s) (free range) medium
  • 375ml 12¾ fl oz Plain white flour (we use Allinson) Plain white flour
  • 2tsp 2tsp Baking powder
  • 1tsp 1tsp Bicarbonate of soda
  • 1tsp 1tsp Cinnamon
  • ¼tsp ¼tsp Nutmeg (ground)
  • 1tsp 1tsp Salt
  • 430g 15¼ oz Carrot(s) grated
  • 120g 4¼ oz Pecan nuts roughly chopped
  • 75g 2¾ oz Dessicated coconut
  • 75g 2¾ oz Pineapple canned, drained

For the cream cheese icing

  • 150g 5⅜ oz Cream cheese
  • 150g 5⅜ oz Butter (unsalted) softneed
  • 220g 7⅞ oz Unrefined golden icing sugar (we use Billington's) Unrefined golden icing sugar
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract

For the marshmallow chicks

  • 20g ¾ oz Gelatine (powdered)
  • 20ml ¾ fl oz Water cold
  • 540g 19⅛ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 160g 5⅝ oz Golden syrup (we use Silver Spoon)
  • 200ml 6⅞ fl oz Water
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • Yellow food colouring 6 drops

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat oven to 175°C (160c fan, gas mark 4).

  2. Classic mode Step 2

    In a large bowl, sift the flour, baking powder,  bicarbonate of soda, spices and salt

    Ingredients for this step

    • 375ml 12¾ fl oz Plain white flour (we use Allinson) Plain white flour
    • 2tsp 2tsp Baking powder
    • 1tsp 1tsp Bicarbonate of soda
    • 1tsp 1tsp Cinnamon
    • Nutmeg
    • 1tsp 1tsp Salt
  3. Classic mode Step 3

    In a separate bowl, whisk the sugar, eggs, oil and vanilla extract until combined.

    Ingredients for this step

  4. Classic mode Step 4

    Add the wet mixture to the dry ingredients and beat well.

  5. Classic mode Step 5

    Add carrots, pecans, coconut and pineapple and stir until combined.

    Ingredients for this step

    • 430g 15¼ oz Carrot(s) grated
    • 120g 4¼ oz Pecan nuts roughly chopped
    • 75g 2¾ oz Dessicated coconut
    • 75g 2¾ oz Pineapple canned, drained
  6. Classic mode Step 6

    Line three 12-cup muffin tins with paper cases. Fill each cupcake case 3/4 of the way with the batter.

  7. Classic mode Step 7

    Bake for 22-25 minutes. Test the cupcake with a skewer – if it comes out clean with no wet batter, remove from the oven – otherwise let cook for another 5 minutes.

  8. Classic mode Step 8

    Let cupcakes cool in tin for 10 minutes, then remove and let cool an additional 30 minutes.

  9. Classic mode Step 9

    For the cream cheese icing, beat the cream cheese and butter until smooth with an electric mixer.

    Ingredients for this step

    • 150g 5⅜ oz Cream cheese
    • 150g 5⅜ oz Butter (unsalted) softneed
  10. Classic mode Step 10

    Add the golden icing sugar in four parts until well combined. Stir in the vanilla extract. Fill a piping bag and pipe onto the cooled cupcakes.

    Ingredients for this step

  11. Classic mode Step 11

    For the yellow marshmallow chicks, in a large mixing bowl add the gelatine and cold water and stir. Let the gelatine sit and swell or ‘bloom’.

    Ingredients for this step

    • 20g ¾ oz Gelatine (powdered)
    • 20ml ¾ fl oz Water
  12. Classic mode Step 12

    Line two 10 x 12 x 2″ brownie pans with greaseproof paper.

  13. Classic mode Step 13

    In a large saucepan, add 440g golden caster sugar, golden syrup and water and stir to combine. Brush the sides down with water and  keep stirring. Bring to the boil, place a sugar thermometer in the pan and cook to 120°C.

    Ingredients for this step

    • 440g 15½ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 160g 5⅝ oz Golden syrup (we use Silver Spoon)
    • 200ml 6⅞ fl oz Water
  14. Classic mode Step 14

    In a food processor mix 100g golden caster sugar and two drops of yellow food colouring and blitz until yellow and fine.

    Ingredients for this step

  15. Classic mode Step 15

    Whisk thoroughly with a hand mixer (or in a stand mixer), slowly add the hot sugar to the gelatine mixture. Whisk thoroughly until thick bubble gum like strands form. Add vanilla extract and the rest of the food colouring.

    Ingredients for this step

    • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
    • Yellow food colouring 6 drops
  16. Classic mode Step 16

    Scoop marshmallow mix into brownie pans and spread evenly until mixture is about 2cm high. Sprinkle liberally over the top with yellow sugar.

  17. Classic mode Step 17

    When rested, using a greased Easter chick cookie cutter, cut into shapes. Take cut chicks and dip in the remainder of the yellow sugar and place on top of the cupcakes.