This classic, spring recipe is the perfect celebratory dessert to serve on special occasions such as Easter. Mini Carrot Cake Cupcakes are made completely from scratch, with homemade cream cheese frosting too. These bite-size cakes taste sweet, creamy, tangy, and spicy from warming spices such as cinnamon, ginger, and nutmeg.
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Mini Carrot Cake Cupcakes are the perfect balance of sweet and spice. The homemade cream cheese frosting on top is perfectly creamy and tangy too. This contrasting combination of flavors and ingredients make these mini cupcakes taste extra delicious; plus, optional mix-ins such as walnuts, shredded coconut, and raisins provide plenty of texture.
This is a classic recipe, which is typically made during spring, and is especially popular for serving at Easter celebrations. Nothing beats fresh Mini Carrot Cake Cupcakes made from scratch.
Another amazing recipe I suggest making special for Easter is White Chocolate Easter Bark.
If you love miniature cupcakes like me, since they’re so snack-able and cute, checkout my other recipes for Mini Lemon Cupcakes, Vanilla Cupcakes, Coconut Cupcakes, Red Velvet Cupcakes, and Chocolate Cupcakes. Mini cupcakes are wonderful for serving groups, because portion sizes are smaller and you can choose to serve them with variety of different miniature desserts too.
Why This Recipe Works
This is an easy to make, homemade cupcake recipe. There really is nothing like from-scratch, homemade baked goods.
These cupcakes are adaptable. Choose the mix-ins that you want or leave them out altogether. The vanilla cream cheese frosting is the perfect combination of sweet and creamy to top these cupcakes with.
Mini desserts of any kind are great at all sorts of gatherings, parties, holidays, and celebrations. This beautiful recipe is especially good for Easter, but delicious any time of the year.
Step-By-Step Instructions
Cake Ingredients
- 1 cup all purpose flour: we highly recommend using high-quality baking products like King Arthur brand for the best results.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1/2 cup vegetable oil (or canola)
- 2 eggs
- 3 medium carrots (finely shredded)
- 1/3 cup shredded, sweetened coconut
- 1/3 cup chopped walnuts (or pecans)
- 1/3 cup raisins (dark or golden)
Chef’s Tip: you can use any combination of mix-ins that you prefer, just keep the total amount around 1 cup.
Cream Cheese Frosting Ingredients
- 8 ounces cream cheese (at room temperature)
- 1/4 cup unsalted butter (at room temperature)
- 2 tablespoons sour cream
- 2 teaspoons vanilla extract(or coconut extract)
- 2 cups powdered sugar
Chef’s Tip: you can frost these cupcakes with the cinnamon vanilla buttercream from this Gingerbread Cupcakes recipe, if preferred.
Equipment Needed To Make This Recipe
- mini cupcake pan
- mini cupcakes liners
- stand mixer or a hand-held electric mixer and large mixing bowl
- silicone spatula
- toothpicks
- piping bag and piping tips (if you want to make your frosting look fancier)
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Set the cream cheese and butter out at least an hour before you plan to make the frosting. Finely grate the carrots.
Preheat your oven to 350°F.
Line a mini cupcake pan with mini cupcake liners.
Create!
Combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt in a small bowl and mix well.
Beat the sugar, brown sugar and vegetable oil together in the bowl of an electric mixer fitted with a paddle until well combined. It will be wet.
Add the eggs one at a time, letting the first one fully incorporates into the batter before adding the next.
Turn the mixer down to the lowest speed. Gradually add the flour mixture until just incorporated, then the grated carrots.
Gently fold in the shredded coconut, nuts and raisins, if using, with a silicone spatula.
Fill each cupcake liner 2/3rds full with batter.
Bake for 12-14 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool before frosting.
To make the frosting, add the cream cheese, butter, sour cream and vanilla extract to the bowl of an electric mixer fitted with a whisk attachment.
Blend well, then gradually add the powdered sugar until fully incorporated.
Present!
Top the cooled cupcakes with the frosting using a piping bag and tip or a butter knife.
Add some sprinkles or candy, if desired.
Tips and Techniques
- Be careful not to over mix the cake batter or you may end with cupcakes that are gummy in texture. You want to mix until the ingredients are just blended.
- You can use any combination of mix-ins that you prefer, just keep the total amount around 1 cup.
- Measure the flour by gently “fluffing” the flour it is container, then spooning it into a measuring cup without packing. Overfill the cup some, then use the back of a butter knife to level it off.
- If you use this recipe to make standard size cupcakes, you may need to increase the bake time by a few minutes. Remember, cupcakes are done baking when a toothpick inserted into the center comes out clean.
- If you want to use this recipe to make a carrot cake, you will need to double the recipe.
FAQ’s
How Do You Store Cupcakes?
You can store cupcakes without icing tightly covered at room temperature for a day or two, or with/without frosting in the refrigerator for up to seven days.
Can Cupcakes Be Frozen?
You can freeze cupcakes without frosting, tightly wrapped in plastic wrap, for 4-6 months.
Can Cream Cheese Frosting Be Frozen?
Yes. You can freeze cream cheese frosting in an airtight container for up to 3 months. Allow it to thaw in the refrigerator before using.
More Mini Cupcakes Recipes
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Mini Carrot Cake Cupcakes
Ingredients
Carrot Cake
- 1 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1/2 cup vegetable oil
- 2 eggs
- 3 medium carrots (finely grated)
- 1/3 cup sweetened coconut shreds
- 1/3 cup walnuts (or pecans, chopped)
- 1/3 cup raisins
Cream Cheese Frosting
- 8 ounces cream cheese (at room temperature)
- 1/4 cup unsalted butter (at room temperature)
- 2 tablespoons sour cream
- 2 teaspoons vanilla extract (or coconut)
- 2 cups powdered sugar
Instructions
Carrot Cake
- Preheat oven to 350°F. Line a mini cupcake pan with mini cupcake liners.
- Combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt in a small bowl and mix well. Set aside.1 cup all purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 3/4 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/2 teaspoon salt
- Beat the sugar, brown sugar and vegetable oil together in the bowl of an electric mixer fitted with a paddle until well combined.1/2 cup granulated sugar, 1/4 cup brown sugar, 1/2 cup vegetable oil
- Add the eggs one at a time, letting the first one fully incorporate into the batter before adding the next.2 eggs
- Turn the mixer down to the lowest speed. Gradually add the flour mixture until just incorporated, then the carrots.
- Gently fold in the carrots, shredded coconut, nuts and raisins, if using, with a silicone spatula.3 medium carrots, 1/3 cup sweetened coconut shreds, 1/3 cup walnuts, 1/3 cup raisins
- Fill each cupcake liner 2/3rds full with batter.
- Bake for 12-14 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before frosting.
Cream Cheese Frosting
- To make the frosting, add the cream cheese, butter, sour cream and vanilla extract to the bowl of an electric mixer fitted with a whisk attachment.8 ounces cream cheese, 1/4 cup unsalted butter, 2 tablespoons sour cream, 2 teaspoons vanilla extract
- Blend well, then gradually add the powdered sugar until fully incorporated.2 cups powdered sugar
- Top the cooled cupcakes with the frosting using a piping bag and tip or a butter knife.
- Add sprinkles or candy, if desired.
Notes
Tips and Techniques
- Be careful not to over mix the cake batter or you may end with cupcakes that are gummy in texture. You want to mix until the ingredients are just blended.
- You can use any combination of mix-ins that you prefer, just keep the total amount around 1 cup.
- Measure the flour by gently “fluffing” the flour it is container, then spooning it into a measuring cup without packing. Overfill the cup some, then use the back of a butter knife to level it off.
- If you use this recipe to make standard size cupcakes, you may need to increase the bake time by a few minutes. Remember, cupcakes are done baking when a toothpick inserted into the center comes out clean.
- If you want to use this recipe to make a carrot cake, you will need to double the recipe.
Cliff says
I love these, and they came out delicious, but the printable recipe doesn’t state what temp to preheat your oven.
Lauren Vavala Harris says
Oh no! Thank you for letting me know. All fixed! Happy to hear you enjoyed the recipe too!!
– Lauren
Anna Camporese says
I made these yesterday. They are perfect for taking to a potluck. I really liked that it made 48 mini cupcakes — looks very generous on a tiered plate, Everyone liked them. Reading one of the comments about the icing being a bit runny, I left out the sour cream and the icing was just fine without it. Would be helpful if the amount of grated carrots was expressed in cups, or by weight. It is hard to judge what a medium carrot is. Next time I will measure the amount of the finely grated carrot before adding to the batter. Thanks so much for creating this recipe. It will be my new go-to for potlucks.
Renee says
I cannot express the level of excitement I had when your recipe instructions included the quantities of each ingredient!!
I haven’t even made this yet, but I already know the experience is going to be enjoyable.
Ann S says
Hi Lauren, Today I made the 3rd and fourth batch of the little carrot cakes. The first batch I made was supposed to be for my boys at the firestation. When I made the frosting it was much to thin. The second batch I deleted the sour cream and it came out fine. I couldn’t make them for the police back then as I had surgery on my hand. So today I did the other two batches.
I found out that I cannot pipe for beans. More on me than the cupcakes. And I can’t measure the batter for them either. Then I think it was you but I saw somewhere that a plastic squeeze bottle would also work. It was perfect for me! How much is 2/3rds full? A tablespoon?
I still intend to make these awesome little treats.
Lauren Vavala Harris says
Hi Ann!
Thanks so much for trying this recipe. I can help you with your issues. First, for the frosting, if it feels too runny you can mix in more powdered sugar until you get the consistency you want. Room temperature and humidity definitely can affect the frosting consistency. For piping, if you’d rather not use a piping bag and tip, I have seen people put the frosting in a Zip lock bag and cut a tiny hole in the corner to pipe it out of. Of course you can always just spread it on with a butter knife too.
As far as filling the cups, I never measure so I can’t say for sure how much is in each cup. But, if you look through this other mini cupcake recipe I have: https://deliciouslittlebites.com/mini-chai-cupcakes/ there is a photo of the filled liners from a different angle so you can see about how high up to fill them.
I hope this all helps!!
– Lauren
Carolyn Tutchton says
These didn’t work. I wonder if 1 cup of flour to 3 cups of carrots is right.
Lauren Vavala says
Oh my gosh, I am so sorry! It should be 3 medium carrots! The post and recipe have been edited, but again, so sorry you wasted your ingredients and time.
– Lauren
Linda says
Love everything about these cupcakes. They’re fun to decorate and perfect for kids and adults!
Tammy says
These are so darling and perfect for the Easter tablescape. I love carrot cake..perfect little treat!
Kayla DiMaggio says
These carrot cake cupcakes were so delicious! Such a fun treat for Easter!
Veronika Sykorova says
These baby cupcakes are so adorable! I look forward to carrot cake every spring! It’s so good and I like eating it only in the spring to make it more special. Can’t wait to make these for easter!
Kathryn says
These are so cute and perfect for spring! I love how mini they are and the cream cheese frosting is the best part! Can’t wait to make these again for Easter!
Bernice says
These minis are so cute and I love carrot cake in any form. How many of these can I eat before it’s equal to a slice of carrot cake?
Marie says
Such cuties! I love bite-sized cupcakes, a couple of them is actually often just what I need to round up a meal. I’ve made and frozen these to indulge my carrot cake cravings over weeks to come 🙊
Liz says
These are the cutest little things! I love carrot cake, especially with cream cheese frosting! I am making these as soon as possible!
Tracy says
I LOVE a mini cupcake! And these were so delicious! Perfect size, perfect tasste!
Gloria says
I totally love carrot cake, so these cupcakes are perfect. Just the right size, and I can freeze them and enjoy when I want. Perfect for Easter dessert too.
Freya says
These look the perfect bite size little sweet treat!