Jen, from Sweet Little Details has given us TWO wonderful Easter treats and we just had to share them both.  These treats are so delicious and perfect for your Easter gathering.   

Carrot Cake Cupcakes

Image by Jen Campbell

Carrot Cakes
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans
 
Preheat oven to 350 degrees F.
Line 30 muffin cups with paper liners.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared muffin pan.
Bake in the preheated oven for 20 to 23 minutes, or until the center is set. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Cream Cheese Frosting
2 8 oz packages cream cheese, softened
1 cup butter, softened
2 pounds confectioners sugar
2 teaspoons vanilla
Cream together cream cheese and butter. Beat in vanilla. On low speed, add confectioners sugar a little at a time. Once all sugar has been added increase to medium speed until frosting is creamy.
Using a pastry bag and a 1 M tip, frost cupcakes  and garnish with finely chopped pecans.