Mini Carrot Cake Cupcakes

You’ll love these Mini Carrot Cake Cupcakes! They are super moist, filled with flavor and topped off with a silky, cream cheese frosting.

One of my friends made carrot cake for my daughter’s field hockey banquet a few months ago. The overwhelming consensus, everyone loved it! Although carrot cake is not one of my favorite desserts, it was really delicious! She told me her secret ingredient was baby food. Although I never got her famous recipe, I think you will agree that these Mini Carrot Cake Cupcakes are a winner! They are moist, delicious and filled with just the right amount of carrot and spice flavor. Plus they are topped off with a silky, cream cheese frosting that is to die for!

I love mini cupcakes! They are easy to eat, pretty to look at, and the best thing of all is the 1:1 ratio of cake to frosting. Because they are mini, both Jim and I wanted a smooth texture for this cupcake. So we opted out of adding any grated carrots for this one. Making it really easy to whip up! While some cakes call for a little crunch, we felt that it might overpower this cupcake. Based upon the rave reviews we got this past weekend at our family’s Boiled Irish Dinner, we think you’ll agree that these Mini Carrot Cake Cupcakes are fantastic!

Reasons why you’re going to love this recipe…

• Great flavor! These mini cupcakes have a nice balance of carrot and spice. Plus, the silky cream cheese frosting really adds the finishing touch!
• Easy to whip up! These cupcakes take only about 1 hour from start to finish! Mini cupcakes take only 12-15 minutes to bake and about 15 minutes to cool before frosting. Making these a quick and easy treat to make.
• Moist and smooth texture! These cupcakes are super moist and have a smooth texture while providing great flavor!
• Silky and creamy frosting! These cupcakes have a delicious, silky and creamy cream cheese frosting that is to die for! Carrot cake and cream cheese frosting are a match made in heaven!

Tips and Tricks for the best Mini Carrot Cake Cupcakes

• Don’t overmix the batter. The key to moist, fluffy cupcakes is just mixing the ingredients until they are combined. By doing this you will create air bubbles in the batter that will then expand in the oven, rendering light fluffy cupcakes.
• Fill the cupcake liners only half way. Don’t over fill or the cupcake liners. The cupcakes need enough space to rise. If there is too much batter it will spill over the sides and the cupcakes will deflate in the middle. If you are unsure as to how much batter to use, bake a test cupcake first to get the right amount.
• Don’t overbake! It’s better to underbake than overbake cupcakes. There’s nothing worse than dry, hard cupcakes! Test them with a toothpick and if it comes out with a few crumbs on it then take them out.
• Refrigerate the frosting. While the cupcakes are in the oven, make the cream cheese frosting and then refrigerate it. This helps to thicken it so that it will hold its shape better when piped onto the cupcake. When piping on the frosting use a large star tip for the easiest and best results. No need to make it harder than it should be. Don’t want to pipe on the frosting? Just spread some on with a knife, it works just as well.
• Freeze the cupcakes. If you are not planning on using the cupcakes right away, a great way to ensure optimal freshness is to freeze them. Cool first and then freeze in an airtight container for up to three months. Take cupcakes out of the freezer and frost. Because they are so small they will thaw out pretty quickly. Serve and enjoy!

Mini Carrot Cake Cupcakes-Ingredients

Carrot Cake Cupcakes

• 1 cup flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 cup vegetable oil (Mazola corn oil)
• 1 cup granulated sugar
• 2 eggs
• 4 oz carrots baby food
• 1 1/2 tsp pure vanilla extract

Cream Cheese Frosting

• 8 oz cream cheese (softened)
• 1/2 cup butter (softened)
• 1 1/2 tsp pure vanilla extract
• 3 cups powdered sugar
• orange coarse sparkling sugar (optional-for the top)

Instructions

Carrot Cake Cupcakes

• Preheat oven to 350 degrees. Line two, 24 cup, mini cupcake pans with liners.
• In a mixing bowl, whisk together flour, baking soda, baking powder, salt and cinnamon. Set aside. 
• Using a stand mixer with a paddle attachment or hand mixer, beat the oil, sugar, eggs, baby food and pure vanilla extract until combined. 
• Pour in the dry ingredients and mix until completely combined and smooth.
• Spoon the batter into the liners until halfway full.
• Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean. Let cupcakes sit in the pan for about 3 minutes then move to a wire rack and cool completely.

Cream Cheese Frosting

• In a large bowl, using a hand mixer, beat the cream cheese. Add the butter and beat until smooth and creamy.
• Add pure vanilla extract, powdered sugar, and beat until combined and smooth. 
• Cover and refrigerate frosting until cupcakes have completely cooled. 
• Once cupcakes have cooled, place frosting in a large piping bag fitted with a large star tip. Pipe on frosting. Sprinkle with orange coarse sparkling sugar.
• Serve and enjoy!
• Store leftover cupcakes in an airtight container and place in the refrigerator for up to 5 days. Freeze unfrosted cupcakes in an airtight container for up to three months.

For additional cupcakes/mini cupcakes try:

Buttercream Filled Chocolate Cupcakes

Cannoli Cupcakes

Classic Chocolate Cupcakes

Homemade Hostess Cupcakes

Mini Red Velvet Cupcakes

Strawberries and Cream Pink Velvet Cupcakes

Sweet & Simple Apple Pie Cupcakes