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.
Servings: 48 mini cupcakes
Calories: 105kcal
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
- 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.
Nutrition
Serving: 1mini cupcake | Calories: 105kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 82mg | Potassium: 55mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1443IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg