Classic Mini Carrot Cake Cupcakes
Moist carrot cake cupcakes are topped with creamy and tangy frosting. The recipe may be small, but it's a favorite. These mini carrot cake cupcakes are addictive and perfect during Easter or the holidays.
Servings: 24 mini cupcakes
Equipment
- 1 mini cupcake pan
- hand held mixer or stand mixer
Ingredients
Mini Cupcakes
- 1 cups unbleached all purpose flour
- 1 cups granulated sugar
- 1 ½ cups finely grated carrots
- 2 large eggs
- ½ cup vegetable oil
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ tablespoon cinnamon
- ½ tablespoon vanilla extract
- ⅛ teaspoon kosher salt if using regular salt, just use half the amount
Cream Cheese Frosting
- 8 ounces softened cream cheese room temperature
- ¼ cup unsalted butter room temperature
- ½ cup powdered sugar sifted
- ½ tablespoon vanilla extract
Instructions
Cake
- Preheat oven to to 350 degrees
- Add mini cupcake liners to a mini cupcake pan and set aside.
- Add all your dry ingredients to a large bowl and mix well1 cups unbleached all purpose flour, 1 cups granulated sugar, ½ teaspoon baking powder, ½ teaspoon baking soda, ⅛ teaspoon kosher salt, ½ tablespoon cinnamon
- Now add your vegetable oil and vanilla to your dry ingredients and mix it all in.½ cup vegetable oil, ½ tablespoon vanilla extract
- Next beat in your eggs one at a time into the mixture.2 large eggs
- Grate your carrots on the fine side of the grater. You do not press the shredded carrots into the measuring cup when measuring.1 ½ cups finely grated carrots
- Now add your freshly grated carrots to the batter and gently mix it in until incorporated.
- Scoop out a heaping tablespoon of batter into each mini cupcake well. Try to make each well has the same amount of batter and that the batter sits just below the top.
- Bake for approximately 12- 13 minutes until a toothpick comes out clean when inserted in the middle of the cupcakes.
- Take cupcakes out of the oven and let them cool on cooling racks for approx. 10 minutes.
- Once cooled you can frost your cupcakes right way.
Cream Cheese Frosting
- In a medium bowl add your softened cream cheese, room temperature butter, powdered sugar and vanilla8 ounces softened cream cheese, ¼ cup unsalted butter, ½ cup powdered sugar, ½ tablespoon vanilla extract
- Mix on medium speed for about 2-3 minutes until it is all light and fluffy
Frosting the cupcakes
- Add frosting to a piping bag or use an offset spatula and add frosting to cupcakes.
Notes
Baking temperature is in Fahrenheit.
Nutrition
Calories: 121kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 85mg | Potassium: 51mg | Fiber: 0.5g | Sugar: 12g | Vitamin A: 1543IU | Vitamin C: 0.5mg | Calcium: 22mg | Iron: 0.4mg
Nutrition Values are estimates only.
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