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Hydrangea Flower Carrot Cake Cupcakes!
 
Because your Tuesday needs a good cupcake, and because Easter is this Sunday, and because I just could not wait to share these with you. I mean, do you see how cute these are? Of course, they taste great too, but I’m not going to lie, their cuteness is what has me so excited.
So you guys…I’m sure you have noticed, but I love flowers. The older I get, the more I love them. And the more I love having them in my house! This may sound so stupid, but they bring my mood up almost instantly. I figure if flowers can do that for me than they are worth the money spent to buy them for the blog. Don’t try and tell me otherwise.
For as much as I love having flowers in my house, I think I love using them in my photography even more. Anytime it makes sense to incorporate edible flowers into my recipes, I do.
Today’s cupcake however, do not involve any kind of edible flowers. But, they have been decorated to look like flowers. Hydrangeas to be precise. Don’t you see it? Come on now, they look like Hydrangeas, right?
If you think they don’t, just lie to me and say you agree!
Just kidding…
In all seriousness whether you feel these cupcakes look like a hydrangea flower or not, they are still fun and delicious, and the perfect spring cupcake. Just looking at them makes feel a little more cheerful inside, which I think we could all use a bit more of these days.
My mom sent me this video of a very brave high school student confronting her classmates during a gun control walk out. If you have yet to see this video, please go watch it now. It’s so empowering and she sends one very simple, but very important message.
“…be nice, and care, and love each other. It’s not hard!”
It’s the golden rule our parent’s taught us. So let’s try to incorporate her message into our daily lives. Try to go a little out of your way to say hello to a new person, listen to someone who might need an ear, help a neighbor bring in groceries. If you have kids, talk to them about accepting other’s differences, and that even the simplest act of kindness can go a very long way.
Bake up some of these cupcakes (or whatever you enjoy making) and gift a few away…a neighbor, a friend, your mom, another mom, or even a complete stranger on the street, it truly is as simple as that. Just do something nice for someone today. Trust me, it’s going to make someone’s day, and probably yours too.
OK. Now some carrot cake cupcake details.
The base of these cupcakes is carrot cake, which is so very traditional around this time of year. What I love about them is that the cake is moist, soft, extra fluffy, and extra sweet. I have found most carrot cake recipes to be on the denser side, so I love that this recipe is light and airy, as cupcakes should be.
For the frosting, I kept things semi traditional with a mascarpone based frosting that I tinted with both freeze-dried strawberries and raspberries. I used the fruit mostly for coloring purposes, but they do add a slight fruity flavor to the frosting, which I think pairs nicely with the carrot cake.
The best part about these cupcakes? They are SO EASY. Yes, I promise! I know that piping a floral arrangement on top of a cupcake might seem hard, but it’s truly just a matter of using a star piping tip and applying a little pressure to your piping bag. If you can draw a line with a bag of frosting, you can make this cupcake design. I promise.
Originally, I had these in mind for Easter this Sunday, but as I mentioned above, I really think they should be made and gifted away as an act of kindness. It might seem like a stupid or silly thing, but I know for a fact, whoever is on the receiving end will greatly appreciate one of these sweet cupcakes. Of course doubling the recipe is an even better idea. Then you’ll have plenty to gift and plenty to enjoy. Because Easter just is not complete without a little carrot cake.
Hydrangea Flower Carrot Cake Cupcakes
Servings: 18 cupcakes
Calories Per Serving: 414 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 3/4 teaspoon salt
- 1 cup canola oil
- 1/2 cup buttermilk
- 2 large eggs
- 3/4 cup granulated sugar
- 1/3 cup light brown sugar
- 2 teaspoons vanilla extract
- 1 cup grated carrots
Mascarpone Frosting
- 8 ounces mascarpone or cream cheese, softened
- 2 sticks (1 cup) salted butter, softened
- 2-3 cups powdered sugar
- 2 teaspoons vanilla extract
- 1 cup freeze-dried strawberries or raspberries, ground until a fine powder
Instructions
- 1. Preheat the oven to 350 degrees F. Line 18 muffin tins with paper liners.2. In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt.3. In the bowl of a stand mixer (or use a hand-held mixer) beat together the canola oil, buttermilk, eggs, sugar, brown sugar, and vanilla until smooth. Beat in the carrots. Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour. Batter should be pourable, but not super thin. 4. Pour the batter among the muffin tins and bake 15-18 minutes, until a tester inserted into the center comes out clean. Remove and let cool completely before frosting.5. To make the frosting, add the mascarpone and butter to a large mixing bowl. Using an electric mixer, beat until the mixture is light and fluffy, about 2 minutes. Add the powdered sugar and vanilla. Beat another 2-4 minutes or until the frosting is light and fluffy. Beat in the strawberry powder or raspberry powder. If desired, you can divide the frosting between 2-3 bowls and color each a slightly different color for an ombre effect.6. Spoon the frosting into a piping bag fit with a star tip (I use a 1M wilton tip). Pipe around the edge of the cupcake and work your way in. Repeat with the remaining cupcakes.
The happiest (most delicious) cupcake there ever was!
I’m so impressed, you did an amazing job with these cupcakes!
Thanks Matt!
They totally look like hydrangea’s!!! Beautiful. Growing up we had HUGE hydrangea bushes. Reminds me of them ?
Hydrangea bushes are so beautiful! I am so glad you like these and hope you make them! Thanks Andrea!
Can’t wait to try these!! They look so adorable and I love that you used freeze dried strawberries and raspberries to color them– SMART! Also love the mascarpone. Your photography is always exceptional and I love that you consistently use a lot of pictures, and videos, so that if I’m every on the fence I’m always thinking “Yes, that would be delicious; yes, I can do that!” I used to work for an inn that had about three weddings a day and the most beautiful cake I ever saw was decorated with blueberries- branches with the leaves on them and bunches of blueberries. There weren’t any flowers but the leaves and even unripened purple berries all looked gorgeous. Keep up the great work!
That sounds so beautiful!! I hope you love these cupcakes, Amy! Let me know how they turn out for you, and of course share photos! Thank you!
I think I should add champagne to these. Muah! Oooooo lala!
YES! Love the idea of that Monique! I hope you love these!
Hi ~ ok champagne ? id love to add it ~ tips please ! im making these for a girlfriends birthday who loves carrot cake and champagne !
I’ve not tried this, but let me know if you do:)
I am wondering if this recipe needs to he adjusted for high altitude cooking or are all your recipes fine as is. Looks beautiful and yummy! I will have to make them this weekend. Thanks so much!
Hi Lorelei! My recipes should work well for you! I hope you love these cupcakes!
They look nothing like hydrangeas!
To each their own opinions ? I hope you still try these and love them!
Love this recipe. Want to try these this weekend. Wonder if it would be possible to use freeze dried blueberries to make a light blue frosting? I love blue hydrangeas and a combination of blue and pink would be amazing for these cupcakes.
Love the idea of freeze dried blueberries! That will be so pretty! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
These are absolutely adorable! And perfect timing for Spring and Easter. Thanks so much for posting.
Thank you Kristy!
These are just beautiful Tieghan! I love carrot cake! These would be perfect for Easter or a spring garden party! Well done!
Thank you Mary Ann!
These look amazing! How much coconut do you add with the carrots?
Thank you!
In point 3 you mentioned about coconut, but there is no coconut in the ingredients. What kind of coconut? Grated?
So sorry for the confusion, there is no coconut in this recipe. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
These are so cute! Yes, they really do look like a hydrangea. Being PINK makes them even cuter. Haha!
Oops! Forgot to watch the video. I will now.
Thank you Charlotte!
Tieghan, you’ve removed a thorn from my butt!! Just yesterday, I was searching high and low (on your sites too) for a carrot cake muffins! The coincidence is hilarious but I cannot be more grateful and satisfied with this recipe!! It’s amazing!
I’m definitely making it for Easter for my colleagues! The message you’ve sent goes hand in hand with what I had on mind: to make the day a little bit better and brighter and make people around me happier.
I don’t know how to do it elseway than by food.
Thank you so so much for this recipe, it looks simple but delicious, perfect for my plans!
Have a great day, love and take care!
Sending lot of hugs,
||Jar||
That is so funny, but perfect! I hope you LOVE this recipe! Let me know how these turn out for you! Thank you!
Your cupcakes are so cute!! Hydrangeas are one of my favorite flowers. I guess I’ll have to start practicing on my piping.
Thank you Marisa!
These cupcakes look beautiful. And thanks for sharing the video – I’ve shared it with my friends too!
Thank you so much Lisa!