Cupcakes are quintessentially cute. There’s just something about a perfect, little cake in miniature form that gets people giddy. The downfall to the adorable confections? They can sometimes be the target of dryness, and there is nothing worse than a beautiful cupcake with a dry, crumby interior. Cue, the carrot cupcake! I can guarantee these puppies will not succumb to the dry cupcake curse. The carrots add a great deal of moisture, and the pecans in the batter and the toasted coconut add a nice bite. The frosting is a citrus take on the traditional cream-cheese frosting, and give the cupcake an extra zing. These carrot cupcakes will be the perfect addition to your Easter brunch, visually and flavor-wise. Oh, and did I mention I added some booze in these, too? Enough said.
Gran Marnier(orange liquor)
