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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. 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 the how-to for the springerle mold.

Source: Martha Stewart Living, April 2009


How to toast coconut

How to toast nuts


Cook's Notes

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.

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How would you rate this recipe?
  • danii
    24 OCT, 2010
    These cupcakes turned out soooo DELICIOUS! only a few modifactions to the recipe posted (in my opinion)... a LITTLE more carrots. a LITTLE less vegetable oil and a LITTLE less butter in the icing. just a tad and everything will be peachy! :)
  • AliceLiddell
    9 AUG, 2010
    could you just use this recipe to make a carrot cake?
  • tmartino72
    6 APR, 2010
    This recipe made about 26 cupcakes for me. They tasted so very delicious, but were dripping with oil, literally. The cupcake papers and even the pretty paper box I set them in were covered in oil. Is 1 1/2 cups of vegetable oil just too much? Also, the recipe for the cream cheese frosting is so wasteful. I had more than 1/2 left over after heavily frosting the cupcakes. The fondant bunny is so easy to make and adorable, but all was so overdone with sugar after the frosting-almost inedible!
  • mar07
    3 APR, 2010
    I'm wondering the same thing,I might have to go with another recipe.I'm making these for Easter,really need to know how many!
  • thecupcakequeen
    2 APR, 2010
    How many cupcakes will this make?? I am going to find out tomorrow?

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