Carrot Cake Cupcakes with Cream Cheese Frosting
A much-loved American layer cake is scaled down to cupcake form. Even unfrosted, these cupcakes make delicious snacks—but the cream cheese frosting is simply delicious. Give them an Easter upgrade by borrowing a tool from German baking: a springerle mold. With a quick press, you can imprint a bunny design in circles of fondant. Get our step-by-step guide.
How to Toast Nuts
Preheat oven to 350 degrees. Spread nuts evenly on a rimmed baking sheet; toast, stirring occasionally, until fragrant, 8 to 10 minutes (watch carefully to prevent burning). Transfer sheet to a wire rack; let nuts cool completely.
How to Toast Coconut
Preheat oven to 350 degrees. Spread coconut evenly on rimmed baking sheets; toast, stirring occasionally, until starting to brown, about 10 minutes (or longer if darker color is desired). Transfer sheet to a wire rack; let coconut cool completely.
Golden raisins give these cupcakes added texture, but you can omit them if desired. You can also add nuts; toast them as directed, and then finely chop them before stirring into batter.