Hop into Easter with a bangin' dessert that'll make your taste buds do a happy bunny dance! Mini carrot cakes and a delicious chai cream cheese frosting topped with your favourite Easter treats - yum!

For the cupcakes
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots
  • 1/2 cup chopped walnuts (optional)
  • Chocolate Easter treats (bunnies, mini eggs etc.) for decoration
For the cream cheese frosting
  • 1 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 4 cups powdered sugar
  • 2 tablespoon Prana Chai Original Blend
  • 1 teaspoon vanilla extract
  • Pinch of salt
How to Make
Carrot Cupcakes:
  1. Preheat the oven to 180°C and line a muffin tin with cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
  4. Add the eggs, one at a time, beating well after each addition.
  5. Mix in the vanilla extract.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Fold in the grated carrots and chopped walnuts (if using).
  8. Divide the batter evenly between the muffin cups, filling each about 2/3 full.
  9. Bake for 18-20 minutes or until a toothpick inserted into the centre of a cupcake comes out clean.
  10. Allow the cupcakes to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.
  11. Once cooled, frost with chai cream cheese frosting and top with your favourite chocolate easter treats. Enjoy!
Chai Cream Cheese Frosting:
  1. Begin by steeping Prana Chai in 1 tablespoon of hot water for 5-10 minutes. Strain the tea and set it aside to cool.
  2. In a mixing bowl, beat the softened butter and cream cheese together until creamy and smooth.
  3. Gradually add in the powdered sugar, one cup at a time, until fully combined.
  4. Mix in the cooled chai, vanilla extract, and a pinch of salt until fully incorporated.
  5. Continue to beat the frosting until light and fluffy, about 2-3 minutes.
  6. Use the frosting immediately or store it in an airtight container in the fridge for up to a week.