RECIPE: Spiced carrot, pecan and pineapple cupcakes to make Easter even sweeter

If you're after a special addition to your Easter spread, these cupcakes are a little different but sure to be a crowd-pleaser. 

They're soft, spiced and surprisingly juicy thanks to the addition of pineapple, with just enough crunch in there from the pecans. Topped with a tangy cream cheese icing, you can already imagine how well they'll pair with a cuppa - or a glass of vino, it is a long weekend after all! 

This recipe comes from Le Creuset, which has just dropped a beautiful new Petal Collection for Easter, filled with floral-inspired bake and tableware in pastel hues that make serving up treats like this extra special.  

Easter Carrot Cupcakes Recipe 

Prep time: Under 30 mins Bake time: Under 30 mins Serves 12

INGREDIENTS

Cake

• 170g (1¼ cups) plain flour

• 1 teaspoon baking powder

• ½ teaspoon bicarbonate of soda

• Pinch of salt

• 1 teaspoon ground cinnamon

• 120ml (½ cup) canola oil

• 200g (1 cup, lightly packed) light brown sugar

• 80ml (⅓ cup) buttermilk

• 2 free-range eggs

• 200g (2 cups) carrots, finely grated

• 75g (¾ cup) pecan nuts, finely chopped

• 440g (2 cups) tinned pineapple, drained and chopped

Cream Cheese Icing

• 225g (1 cup) full-fat cream cheese, room temperature

• 115g (½ cup) salted butter, room temperature

• 390g (3 cups) icing sugar, sifted

• 1 teaspoon vanilla extract or finely grated zest of 1 lemon

• (Optional) Mini Easter eggs, to decorate

METHOD

• Preheat the oven to 180°C.

• Whisk the flour, baking powder, bicarbonate of soda, salt, and ground cinnamon in a bowl.

• In a separate bowl, whisk the canola oil, light brown sugar, and buttermilk until smooth. 

• Add the eggs one at a time, whisking to combine.

• Fold in the grated carrots, chopped pecan nuts, and chopped, drained pineapple.

• Add the dry ingredients to the wet mixture and fold gently until combined, but avoid overmixing. 

• Fill a muffin tin with cupcake liners and spread the batter evenly between the cupcake liners, filling each about two-thirds full.

• Bake for 17-20 minutes, or until a skewer inserted into the centre comes out clean.

• Cool completely on a wire rack before icing.

• For the cream cheese icing, beat the softened cream cheese and butter until smooth in the bowl of a stand mixer fitted with the paddle attachment.

• Add sifted icing sugar and vanilla, then beat until light and fluffy. 

• Spread or pipe onto cooled cupcakes. 

• Optional: Top with mini Easter eggs!