Easter Cupcakes

I Love Easter! Getting back into Cupcakes is pretty easy when Easter is just around the corner. This week has been pretty slow going but I'm finally starting to get into the swing of things. Yesterday I made carrot cupcakes, seemed fitting for Easter, and I got to try another new recipe. Carrot cake is never complete without Cream Cheese Icing, so of course this is what I chose for the icing. 

Carrot cupcakes with Cream Cheese Icing

 

Cream Cheese Icing

1 c butter

12 oz Cream cheese

4 cups icing sugar

1 tsp vanilla

With the mixer on medium high cream, cream cheese and butter together until smooth. Reduce speed and add icing sugar 1/2 c at a time, then add vanilla. Mix until smooth and combined. Frosting can be stored in airtight container for up to 3 days if your not planning on using it right away. When you take it out of the fridge just beat it again with your mixer until smooth.

Big and mini carrot cupcakes for Easter.

I bought a grass tip a little while ago and I've been wanting to use it for something, Easter grass seemed fitting.  It was a lot easier than trying to make grass with a single hole tip, but I found a couple of the holes would get clogged up every once in awhile. I just ran the tip under hot water and then squeezed a little of the icing out so it wouldn't be runny on the cupcakes. Like anything, making grass is one of those things that is going to take some practice and getting used to.Luckily grass is never perfect!