Description
These mini carrot cupcakes are soft, moist, and spiced to perfection, topped with a rich cream cheese frosting. Perfect for parties or a sweet treat!
Ingredients
Scale
- 1 cup grated carrots
- 2 large eggs
- ½ cup vegetable oil
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp salt
- For Frosting:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a mini muffin tin with liners.
- In a bowl, whisk together eggs, oil, sugars, and vanilla.
- In another bowl, combine flour, baking soda, baking powder, cinnamon, and salt.
- Gradually mix dry ingredients into wet ingredients, then fold in grated carrots.
- Fill mini cupcake liners ¾ full and bake for 12-15 minutes.
- Let cool completely.
- Prepare frosting by beating cream cheese, butter, powdered sugar, and vanilla until smooth.
- Frost cupcakes and serve!
Notes
- For extra crunch, add chopped walnuts or pecans.
- Store in an airtight container in the fridge for up to 5 days.
- Freeze unfrosted cupcakes for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American