Carrot Cake Cupcakes couldn't be more delicious. Just look at that fluffy frosting!
Mother’s Day is coming, you guys!
Mother’s Day is possibly my favorite holiday of the year. I wake up every Mother’s Day morning eager with excitement, soaking up sloppy kiddo kisses and crayon-drawn cards. My husband always picks up donuts for breakfast and after heading to church, we spend the afternoon relaxing while I overdose on toddler snuggles. And maybe indulge in a treat or four.
Does it get any better than a nap with a squishy toddler snuggled on your chest? No, absolutely NEVER.
Sometimes my husband decides to prepare dinner himself and other times he opts for my favorite take-out. One thing we both know though -- he’s NOT a baker. And I do love my dessert! I normally prepare a special treat the day before, so I can enjoy it on my big day.
This year I decided work on perfecting a carrot cake cupcake recipe for Mother’s Day. I love carrot cake, and making the recipe into cupcakes means that they are perfect for sharing.
This recipe uses a generous helping of carrots, which makes the cupcakes moist, flavorful, and full of bright color. The KitchenIQ 4-in-1 Prep Tool proved especially handy for this process, scrubbing, peeling, and dicing the carrots into chunks with ease. I then placed the prepared chunks in my food processor for quick and easy shredding. If you don't want to wake the toddler, though, I recommend doing it by hand with a container grater. Either way, it's easy peasy!
I love my cupcakes like I love my reality television – chock full of drama and never boring. So I loaded these cupcakes up with chopped pecans, shredded, sweetened coconut, and crushed pineapple. A generous swirl of pineapple cream cheese frosting makes these cupcakes extra special.
I mean…that frosting. I’d eat it with a spoon. Or a shovel. Whichever.
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This recipe was developed for KitchenIQ by the contributor as part of a compensated relationship. All opinions are her own.
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