The Update

Dine on a Dime: Easter Carrot Cake Cupcakes

Serves: 12 | Cost: ~$8–10 total

Ingredients:

Cupcakes:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ¼ tsp nutmeg (optional)
• 2 large eggs
• ½ cup vegetable oil
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 tsp vanilla extract
• 1 ½ cups grated carrots (about 2–3 medium carrots)
• ½ cup crushed pineapple, drained (optional, adds moisture)

Cream Cheese Frosting:

• 4 oz cream cheese, softened
• 2 tbsp butter, softened
• 1 cup powdered sugar
• ½ tsp vanilla extract
• Optional Decorations:
• Colored sprinkles, edible flowers, or mini chocolate eggs

Instructions:

• Preheat oven: 350°F (175°C). Line a 12-cup muffin pan with paper liners.
• Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• Mix wet ingredients: In a separate bowl, beat eggs, oil, sugars, and vanilla until smooth.
• Combine: Gradually add dry ingredients to wet, mixing until just combined. Fold in carrots and pineapple.
• Bake: Divide batter evenly among muffin cups. Bake 20–25 minutes or until a toothpick comes out clean. Let cool completely.
• Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Frost cooled cupcakes.
• Decorate: Top with sprinkles, edible flowers, or mini chocolate eggs for Easter flair!

Earn RGCU Rewards at the Grocery Store

Don't forget to use your RGCU Debit Card when you buy the ingredients for your Easter cupcakes. With RGCU Rewards, you earn points when you buy groceries, which can be redeemed for cash back, merchandise, gift cards, and more!