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Moist Mini Carrot Cake Cupcakes Easy Recipe with Creamy Filling

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These moist mini carrot cake cupcakes feature a luscious cream cheese filling that adds a perfect balance of tangy and sweet, making them a crowd-pleaser for any occasion.

Ingredients

Scale
  • 1 1/2 cups shredded carrots (fresh preferred)
  • 1 1/4 cups (160g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg (optional)
  • 1/4 tsp salt
  • 3/4 cup (150g) granulated sugar
  • 1/3 cup (80ml) vegetable oil
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract
  • 1 tsp orange zest (finely grated)
  • 4 oz (115g) cream cheese (softened)
  • 1 cup (120g) powdered sugar
  • 2 tbsp unsalted butter (softened)
  • 1 tsp lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your mini muffin tin or line with paper liners.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  3. Grate the carrots and zest the orange.
  4. In a medium bowl, combine sugar, vegetable oil, eggs, and vanilla extract. Beat until smooth and slightly thickened, about 2 minutes.
  5. Slowly add the dry ingredients to the wet, folding gently with a spatula just until incorporated.
  6. Fold in shredded carrots and orange zest gently.
  7. Spoon batter into the mini muffin pan, filling each about 2/3 full.
  8. Bake for 15-18 minutes or until a toothpick inserted comes out clean.
  9. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. Beat cream cheese, butter, powdered sugar, and lemon juice until smooth and fluffy.
  11. Using a small spoon or piping bag, inject or spoon the cream cheese filling into the center of each cupcake.
  12. Optionally, dust with cinnamon or sprinkle chopped nuts on top.

Notes

Do not overmix the batter to keep cupcakes light and moist. Use room temperature eggs and cream cheese for smooth blending. Freshly shredded carrots improve moisture and freshness. If you don’t have a piping bag, use a resealable plastic bag with a small corner cut off for filling. For gluten-free, substitute flour with a 1:1 gluten-free baking blend. For dairy-free or vegan, use dairy-free cream cheese, vegan butter, and flax eggs.

Nutrition

Keywords: carrot cake, mini cupcakes, cream cheese filling, moist cupcakes, easy dessert, potluck recipe, brunch dessert

Find it online: https://tessierecipes.com/moist-mini-carrot-cake-cupcakes-easy-recipe-with-creamy-filling/