I made these deliciously cute cupcakes for Easter. Decorating them as bird’s nests made them super fun for our casual Easter dinner.

Carrot Cupcakes with Cream Cheese Frosting
recipe adapted from Whitewater Cooks
makes about 24 cupcakes

3 cups flour
2 tsp baking powder
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1 1/2 cups brown sugar
1/2 cup raisins
1 cup chopped walnuts, plus extra for decorating
1 1/4 cup oil
4 eggs
2 1/2 cups carrots, grated
2 tsp vanilla

Combine the dry ingredients with the sugar raisins and walnuts. Create well and add remaining ingredients. Mix well. Pour into a greased cupcake tin (fill about 3/4 full. Bake at 350 for about 25 minutes.

Cream Cheese Icing:
1 cup cream cheese
1/2 cup butter
2 tsp vanilla
6 cups icing sugar

Beat cream cheese and butter for about 2 minutes. Add vanilla, beat. Add icing sugar, continue beating until smooth.

To Decorate:
Pipe cream cheese icing in circular pattern onto cupcakes. Roll the sides of the icing into the remaining chopped walnuts. Add three egg shaped candies into the middle of the cupcake. I used candy coated chocolate almonds but you could also use mini eggs or easter jelly beans.