Easter Carrot Cake Cupcakes Decorated Three Ways

Easter Carrot Cake Cupcakes Decorated Three Ways

Springtime in NYC – the weather is finally starting to warm, the small patches of flowers speckled around the concrete jungle are blooming, and New Yorkers are flocking to the pickleball courts. In similar fashion, we’re busy picking up fresh produce at the Union Square Greenmarket and finishing up the launch of our spring menu. It's a beautiful, organized chaos around the kitchen as we bake hundreds of seasonal lemon loaves, almond honey loaves, and matcha bundts to distribute to our cafe partners. 

Alongside the spring menu, we’ve been working on some fun, seasonal recipes that can be made at home using our baking mixes. With Easter VERY quickly approaching, we tested a few creative ways to dress up carrot cake cupcakes that we recommend serving for any Easter festivities this weekend. They’re quick to bake, easy to decorate, look adorable, and taste delicious. Check, check, check, and check.  

The ingredients necessary to make the recipe include our Carrot Cupcake & Cake Mix (plus eggs and oil as per mix instructions), our Cream Cheese Frosting Mix (plus cream cheese as per mix instructions), shredded coconut, chopped walnuts, green and orange food coloring, and Cadbury Mini Eggs. Once all the ingredients are in place, this recipe is a breeze and will surely impress anyone who gets their hands on a cupcake. With that said, we encourage you to pull out your apron and follow the recipe below. And for a visual, watch our Instagram reel showing each step of the decorating process in less than 60 seconds (and feel free to give us a follow too 😉).

Happy Easter and happy baking!



  1. Bake cupcakes according to the instructions on the box. 
  2. While the cupcakes are cooling, whip up cream cheese frosting according to the instructions on the box. 
  3. Separate 1/3 of the frosting and set aside for later use.
  4. Once the cupcakes have cooled, frost each cupcake with the plain cream cheese frosting. 

Nested Easter Egg Cupcake Instructions:

  1. Transfer the shredded coconut into a bowl.
  2. Gently dip the frosted cupcake into the bowl with the shredded coconut to coat the top.
  3. Top the cupcakes with three Cadbury Mini Eggs in the center.

Walnut Crumble Cupcake Instructions:

  1. Transfer the chopped walnuts into a bowl.
  2. Gently roll the edges of the frosted cupcake in the bowl. The cupcakes should be left with a ring of walnut crumble around the top with plain cream cheese frosting in the center.
  3. Separate the leftover frosting that was set aside into two bowls. 
  4. Mix in 1-2 drops of orange food coloring to one of the bowls and 1-2 drops of green food coloring to the other. Adjust color based on preference. 
  5. Once mixed, transfer both colored frostings to separate piping bags or zip lock bags. Cut off the tips of both so there is a small hole at the bottom for the frosting to come out.
  6. To make the carrot, pipe a small line onto the middle of the cupcake with the orange frosting. The top of the line should be thicker and thin out towards the bottom. Then, with the green frosting, add a small stem to the top of the carrot (the thicker side) by gently squeezing the piping bag. For a visual, watch this video.

Carrot Patch Cupcake Instructions:

  1. Using the plain, frosted cupcakes, pipe 3 small carrots onto the top of the cupcake following step 6 in the Walnut Crumble Cupcake Instructions.