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Hydrangea Flower Carrot Cake Cupcakes | halfbakedharvest.com #cupcakes #spring #easter
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4.45 from 61 votes

Hydrangea Flower Carrot Cake Cupcakes

These cupcakes are moist, soft, extra fluffy, and extra sweet, plus they are SO EASY! Yes, even the frosting flowers on top. Just use a star piping tip and apply a little pressure to the bag.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 18 cupcakes
Calories: 414kcal

Ingredients

Mascarpone Frosting

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. 

Nutrition

Calories: 414kcal | Carbohydrates: 49g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 244mg | Potassium: 259mg | Fiber: 2g | Sugar: 34g | Vitamin A: 1715IU | Vitamin C: 161mg | Calcium: 52mg | Iron: 3.7mg