Mini Carrot Cupcake

These moist and perfectly spiced mini carrot cupcakes are a bite-sized twist on a classic dessert, topped with cream cheese frosting and ideal for any celebration or sweet craving.

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Course: Dessert, Snack

Cuisine: American

Prep Time: 15

Cook Time: 14

Cooling + Frosting: 20

Total Time: 50

Servings: mini cupcakes

Calories: 110kcal

Cost: $6

Equipment

1 Mini Muffin Tin Essential for mini cupcake shape
1 Microplane grater Best for finely grating carrots
1 Small cookie scoop Helps portion batter evenly
1 Piping bag and tips Or use zip-top bag with corner cut
2 3 Mixing bowls Non-slip bottoms preferred
1 Hand/stand mixer For smooth, fluffy frosting

Ingredients

1 cup All-purpose flour
½ teaspoon Baking soda
½ teaspoon Baking powder
¼ teaspoon Salt
1 teaspoon Ground cinnamon
¼ teaspoon Ground nutmeg
¼ teaspoon Ground ginger
⅓ cup Vegetable oil
¼ cup Granulated sugar
¼ cup Brown sugar
2 Eggs Room temperature
1 teaspoon Vanilla extract
¾ cup Grated carrots Packed
¼ cup Chopped walnuts Optional
¼ cup Raisins Optional Optional
4 oz Cream cheese Softened
¼ cup Unsalted butter Softened
1 cup Powdered sugar
½ teaspoon Vanilla extract For frosting
1 pinch Salt For frosting For frosting

Instructions

Preheat oven to 350°F (175°C)
Whisk flour, baking soda, baking powder, salt, spices
Beat oil and sugars, then add eggs and vanilla
Fold dry into wet, then add carrots & optional mix-ins
Fill muffin cups ⅔ full
Bake 12–15 minutes, toothpick should come out clean
Cool in pan 5 mins, then transfer to rack
Beat cream cheese and butter until fluffy
Add powdered sugar, vanilla, salt gradually
Frost cooled cupcakes and decorate as desired

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition