delicious little bites

Mini Carrot Cake Cupcakes

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.

Mini Carrot Cake Cupcakes Ingredients

Make The Batter

Prepare the cupcake batter with pantry staples, carrots, coconut, walnuts, raisins and spices.


Fill The Liners

Fill each cupcake liner 2/3rds full with batter.


Bake The Cupcakes

Bake for 12-14 minutes or until a toothpick inserted into the center comes out clean. Allow to cool while you prepare the frosting.


Make The Frosting

Make the frosting with cream cheese, butter, sour cream and vanilla extract. Once the cupcakes are fully cooled, pipe the icing onto each one and decorate, as desired.


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