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.
Equipment
- 2 Mini cupcake pans (24 mini 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.