Easter Cupcakes

No ratings

Prep. 40 min

Total 1 h

8 pieces

Ingredients

Frosting

heavy whipping cream cold
5 oz
lemons
4
2 oranges
sugar
3 oz
cream cheese room temperature
6 oz
natural vanilla extract
1 tsp

Cupcakes

whole almonds skinless
3 ½ oz
carrots peeled and cut into pieces (1 in.)
3 ½ oz
unsalted butter room temperature, in pieces
4 ½ oz
raw sugar
4 ½ oz
natural vanilla extract
1 tsp
salt
1 pinch
large eggs
2
all-purpose flour
5 oz
baking powder
1 tsp
candy decorations carrot-shaped
3 ½ oz
3 ½ oz jelly beans

Difficulty

medium

Nutrition per 1 piece

Sodium 187.5 mg

Protein 9.3 g

Calories 2459.1 kJ / 587.7 kcal

Fat 38.7 g

Fibre 3.9 g

Saturated Fat 19.6 g

Carbohydrates 56.1 g

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Also featured in

Spring Into Easter 17 Recipes
United States

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