I already have a 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 made these carrot cupcakes. However, I realized that my carrot cupcake (and just about every carrot cupcake I’ve ever tasted) is heavy and spiced for fall. 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.