Carrot Cupcakes with Flori di Sicilia Cream Cheese Frosting

When I was little, I was all about candy and to be honest, not much has changed. As you might suspect, I adore sugar in all of its forms. So, when Easter came around each year when I was a child, it was all about finding the Easter basket and eggs. I would dive into them and devour the Cadbury cream eggs, the solid chocolate bunny, jelly beans, and yellow chick Peeps. Yum!

This year, I tried to resist the Easter candy and save my waist. As such, this Easter cupcake is not filled with Easter candy or chocolate. Instead, I took the opportunity to make one of most favorite desserts, Carrot Cake in cupcake form. 

I absolutely love Carrot Cake. It is delicious with its moist, cinnamon-y center and cream cheese frosting. How can you go wrong? 

Is it just me, or do you agree that anything with cream cheese is amazing? Name something, even an ingredient that you don't like and add cream cheese and its delicious. Example? Jalapeño poppers. Jalapeños are way too spicy, but add cream cheese and I'm in heaven!

You might be wondering what Flori di Sicilia is. It translates to flower of Sicily and it actually a floral extract. Flori di Sicilia tastes anything but, with strong notes of orange and vanilla--a perfect pair with Carrot Cupcakes. Happy Easter!

Carrot Cupcakes

adapted from Whisk Kid

preheat oven to 375 degrees

12.5 ounces flour
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp salt
2 tsp cinnamon
1/2 tsp fresh grated nutmeg

1 cup caster sugar

1/2 cup dark brown sugar

1 1/4 cup vegetable oil
4 eggs, room temp
1 tsp vanilla bean paste
1 tsp orange zest

2 cup grated carrots
8 ounces crushed pineapple, drained
1/2 cup chopped walnuts
1/4 cup flaked coconut

1. Sift together the flour, baking powder, baking soda, salt, cinnamon and sugar in a large bowl. Mix well to combine and set aside.
2. In a small bowl, whisk together the eggs, oil, vanilla and zest. 
3. Add to the dry ingredients and mix just until incorporated.
4. Add the remaining ingredients and fold gently to thoroughly incorporate all of the ingredients.

Fill liners to about 3/4 full. Bake for about 15 minutes or until tester comes out clean. Set aside to cool.

Flori di Sicilia Cream Cheese Frosting

1 1/2 packages (12 ounces) cream cheese, slightly softened 

1/2 cup unsalted butter
1 tsp vanilla bean paste
1/2 tsp Flori di Sicilia extract or to taste
3-4 cups powdered sugar
salt to taste

1. In the bowl of a stand mixer fitted with the whisk attachment, cream cheese and softened butter.
2. Add vanilla, extract and salt. Mix well.
3. Add As much powdered sugar to get desired consistency. Mix well.

Place in piping bag and chill until ready to frost cupcakes. Make sure the cupcakes are completely cool before using or it will melt and make one sloppy cupcake.