When Paula Deen’s team asked if I could develop a new carrot cupcake recipe for my contribution this month, I almost declined. I already had my favorite carrot cupcake recipe. In addition to carrots, that carrot cupcake is loaded with coconut, cinnamon, cardamom, currants, and crushed pineapple. It’s a classic flavor turned a bit exotic. I didn’t want to change it. When I thought about it further, however, I realized that my carrot cupcake (and just about every carrot cupcake I’ve ever tasted) is heavy and spiced for fall. For Paula Deen, I decided to give my carrot cupcakes a spring makeover!
My new carrot cupcakes are lemony and made for spring’s sunshine. These spring carrot cupcakes are lighter than their fall counterparts and flavored with tangy crystallized ginger and honey. In keeping with carrot cake tradition, however, these spring carrot cupcakes are frosted with cream cheese frosting – this time with a splash of honey. I topped them with carrot sprinkles, but they would also look adorable with candied carrot curls.
Head to Paula Deen’s site to grab the recipe!