Carrot Cake Cupcakes

I am still recovering from a long weekend.  Not that I was wild and crazy every night, closing down the local watering holes, I was actually quite tame with what time I went to bed every night, but I think my body is saying:

  • “relaxing vacation please”
  • “you certainly have been overindulging in wine” {oops}
  • “get your tush back on the treadmill”
  • “please eat more leafy greens”

…ok, you get the drift.


With the beautiful weather that we have sporadically had, everyone seems like they have been out and about trying to catch as much vitamin D as possible.  {Which we can all understand!}  Unfortunately, when we receive a few days of nice weather here in Chicago, everyone ditches any and every responsibility and chore they have on their “to-do” list to meet up with friends and have a cold beer outside/inside with a great breeze coming through the windows.  We try to soak up as much warm, fresh air as possible, feeling the warm sun on our faces.  Springtime in Chicago, we love you!

Anyways, after 3 days of being footloose and fancy free {and gorging}, I am now working double-time to ensure I have things in order for this next weekend {and that I fit in my bridesmaid dress}.  My brother and his fiancé are tying the knot{!!!!} and we couldn’t be more excited.  We are off to Cleveland, Ohio for a long weekend of wonderful festivities, toasting to and celebrating the Bride and Groom to be!


Speaking of fitting into my bridesmaid dress… here is one of my new FAVORITE dessert recipes:

Carrot Cake Cupcakes.

{Is it bad that when a dessert has a vegetable or fruit in it, I never consider it a true guilty dessert?  The more the merrier… I’ll take that 2nd serving of veggies and fruit. ;)  Okay… I may be in denial.}


They are SO. GOOD.  Period.  And super simple. {the toughest part was drawing these little silly carrots on top, but they were worth the extra 2 minutes… I love how festive they are!}




{i love this mixer}


{tip: only fill the tins about 2/3 thirds… if not, they will spill over the edges & be a real pain to wiggle out}


{walnut chips}



{tip: pour the walnut chips on a place and then, while holding the bottom of the cupcake, roll the side of the icing in the chips, making sure to reach the entire way around the cupcake.  repeat with all of the cupcakes before decorating the top}




Carrot Cake Cupcakes
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 4
  • 1 cup flour
  • ¾ cup sugar
  • 1¼ teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1½ cups grated carrots
  • ⅔ cup vegetable oil
  • 2 eggs, beaten
  • 8 ounces cream cheese
  • 8 tablespoons butter, softened
  • 5 cups powdered sugar
  • 2 teaspoon vanilla
  • 1 cup walnut chips
  • Additinoal
  1. Cupcakes:
  2. Preheat the oven to 350 degrees. Fill your cupcake pan with cupcake tins. Set aside.
  3. In a medium glass bowl, stir together the flour, granulated sugar, cinnamon, baking soda, baking powder, and salt.
  4. In a separate mixing bowl, mix together grated carrots and vegetable oil. Slowly add in flour mixture, stirring until just mixed together.
  5. Add beaten eggs, one at a time.
  6. Continue to mix until just combined... don't over beat!
  7. Scoop the batter into cupcake tins, filling each tin only ⅔ of the way.
  8. Bake about 15 minutes. Since ovens vary, Test center of cupcake with a toothpick to ensure it comes out clean. Once toothpick comes out clean, cupcakes are done. Remove from oven and immediately remove from cupcake holder to cooling rack. Allow the cupcakes to cool.
  9. Frosting:
  10. In mixer at medium speed, beat together the cream cheese, butter, and vanilla until smooth.
  11. Turn mixer down to a slow speed. Slowly beat in the powdered sugar until smooth. Smear on top of cooled cupcakes. Decorate with walnut chips, etc.

Easter Recap

Well, I hope everyone had a wonderful Easter!  It sure was a well deserved long weekend, with a great Easter celebration to tie the weekend together.  CBH and I hosted Easter Sunday at our condo.  We tested a few new recipes {certainly ones that are not solely appropriate for Easter, but they definitely did the trick yesterday}, went to a beautiful church service Sunday morning with CBH’s family, and just relaxed.  It was the perfect Sunday in Chicago.  The weather was pristine and we all could not get enough fresh air.  We even had an Easter Egg hunt with CBH’s 1 1/2 year old nephew!  It was so sweet and he is just the absolute cutest.  CBH’s sister, KLS, brought the most stunning floral centerpiece for our dining table.  It was the perfect final compliment to our meal.  With a great group effort from everyone, we had a wonderful feast and it was a much needed reminder of just how lucky we all are.  I hope you all had a great Easter weekend.  Here are a few photos to recap the day.

{don’t worry, I’ve got plenty of recipes to share with you this week – CBH and I attempted homemade calzones on Friday night that rocked our world… yes, simple, homemade pizza dough too!  who every thought making dough at home could be a synch??  recipe to come.}

Here is a recap from the weekend… recipes to come this week:





  • deviled eggs
  • herb-cheese palmiers


  • herb crusted leg of lamb
  • spring risotto with yogurt and peas
  • grilled asparagus
  • corn, tomato, avocado salad
  • fresh salad


  • carrot cake cupcakes



{can you spot where the Easter Bunny hid one of his eggs??}

{deviled eggs. herb-cheese palmiers}


{someone loved the herb-cheese palmiers & made Aunt Jenn’s day!}

{ok… one photo from the Easter Egg hunt… I couldn’t resist}



{how fun that KLS’s stunning centerpiece matched my new easter napkins}





{the carver}


{& finally… dessert – yes, you will WANT this recipe… I promise}