Print

Mini Carrot Cake Cupcakes with Easy Homemade Cream Cheese Frosting

mini carrot cake cupcakes - featured image
Print Recipe

These mini carrot cake cupcakes are moist, spiced, and packed with shredded carrots and walnuts, topped with a creamy homemade cream cheese frosting. Perfect for any occasion, they are bite-sized treats that bring comfort and joy.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg (optional)
  • 2 large eggs (room temperature)
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) vegetable oil (neutral flavor like canola)
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (150g) finely shredded carrots (about 3 medium carrots)
  • ½ cup (50g) chopped walnuts or pecans (toasted, optional)
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a mini muffin pan or line with mini cupcake liners.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
  3. In another bowl, beat eggs and granulated sugar until smooth and pale, about 2-3 minutes. Add vegetable oil and vanilla extract, mixing gently.
  4. Gradually fold the dry ingredients into the wet ingredients until no flour streaks remain. Do not overmix.
  5. Fold in shredded carrots and chopped nuts.
  6. Spoon batter into mini muffin cups, filling each about ¾ full.
  7. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the frosting, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, vanilla extract, and salt. Beat until fluffy, about 3-4 minutes.
  10. Once cupcakes are completely cooled, frost using a piping bag or butter knife. Optionally, sprinkle with chopped walnuts or cinnamon.

Notes

Do not frost cupcakes while warm to prevent melting. If frosting is too soft, chill for 10-15 minutes before decorating. Avoid overmixing batter to keep cupcakes tender. Finely shred carrots for best texture. Store cupcakes refrigerated due to cream cheese frosting. For gluten-free, substitute flour with gluten-free blend and add xanthan gum. For dairy-free, use coconut cream and vegan butter substitutes.

Nutrition

Keywords: mini carrot cake cupcakes, carrot cake, cream cheese frosting, easy cupcakes, homemade frosting, spiced cupcakes, bite-sized dessert

Find it online: https://tessierecipes.com/mini-carrot-cake-cupcakes-recipe-easy-homemade-cream-cheese-frosting/