Best 6 Carrot Cake Mini Cupcakes Recipes

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**Carrot Cake Mini Cupcakes: A Treat for All Occasions**

Carrot cake is a classic dessert that is loved by people of all ages. This versatile cake can be enjoyed as a snack, a dessert, or even a breakfast treat. The Carrot Cake Mini Cupcakes, featured in this article, are a delightful variation of the traditional carrot cake. These bite-sized cupcakes are perfect for parties, potlucks, or simply as a sweet treat to enjoy at home. With their moist and fluffy texture, sweet and tangy cream cheese frosting, and adorable mini size, these cupcakes are sure to be a hit with everyone who tries them.

**Recipes Included:**

* **Classic Carrot Cake Mini Cupcakes:** This recipe provides step-by-step instructions for making the perfect carrot cake mini cupcakes. It includes tips for creating a moist and fluffy texture, as well as a delicious cream cheese frosting. With its detailed instructions and helpful tips, this recipe is perfect for both beginner and experienced bakers.

* **Easy Carrot Cake Mini Cupcakes:** This simplified version of the carrot cake mini cupcakes is perfect for those who are short on time or new to baking. It uses a boxed cake mix as a base, making it quick and easy to prepare. Despite its simplicity, this recipe still delivers a moist and flavorful carrot cake experience, complete with a creamy cream cheese frosting.

* **Gluten-Free Carrot Cake Mini Cupcakes:** This recipe caters to those with gluten sensitivities or preferences. It uses gluten-free flour and other gluten-free ingredients to create delicious carrot cake mini cupcakes that are just as moist and flavorful as the traditional version. With its careful selection of ingredients and detailed instructions, this recipe ensures that everyone can enjoy this classic dessert.

These three recipes offer something for everyone, whether you're a seasoned baker looking for a challenge, a beginner seeking an easy-to-follow recipe, or someone with dietary restrictions who wants to indulge in a delicious carrot cake treat. So, gather your ingredients, preheat your oven, and get ready to create a batch of carrot cake mini cupcakes that will delight your taste buds and impress your friends and family.

Check out the recipes below so you can choose the best recipe for yourself!

CARROT-CAKE MINI CUPCAKES



Carrot-Cake Mini Cupcakes image

These irresistible carrot-cake mini cupcakes are simple to make and are sure to please everyone's sweet tooth.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 42 mini cupcakes

Number Of Ingredients 13

1 cup sugar
2 large eggs, room temperature
1/2 cup vegetable oil
1/2 teaspoon pure vanilla extract
1/4 cup buttermilk
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups grated carrots
1/2 cup raisins
Maple Cream Cheese Frosting

Steps:

  • Preheat oven to 350 degrees. Line 42 mini muffin cups with mini cupcake liners; set aside.
  • Beat sugar, eggs, oil, vanilla, and buttermilk together in the bowl of an electric mixer fitted with a paddle attachment until well combined.
  • In a large bowl, sift together flour, cinnamon, baking powder, baking soda, and salt. Slowly add three-quarters of the flour mixture to the sugar mixture; mix until well combined. Add carrots and raisins to remaining flour mixture; toss to combine. Stir into batter until well combined.
  • Fill each muffin cup with about 2 teaspoons batter. Bake until a cake tester inserted into the center of cupcakes comes out clean, 10 to 12 minutes. Transfer cupcakes to wire rack to cool. Let cool completely before frosting with cream cheese frosting.

CARROT CUPCAKES



Carrot Cupcakes image

To try to get my family to eat more vegetables, I often "hide" nutritional foods inside sweet treats. The carrots add wonderful moistness to these cupcakes, which have a rich cream cheese frosting. Now we can have our cake and eat our vegetables, too! -Doreen Kelly, Rosyln, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 17

4 large eggs, room temperature
2 cups sugar
1 cup canola oil
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground allspice
1/2 teaspoon salt
3 cups grated carrots
CHUNKY FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 cups confectioners' sugar
1/2 cup sweetened shredded coconut
1/2 cup chopped pecans
1/2 cup chopped raisins

Steps:

  • Preheat oven to 325°. In a large bowl, beat the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, allspice and salt; gradually add to egg mixture. Stir in carrots. , Fill greased or paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners' sugar until smooth. Stir in the coconut, pecans and raisins. Frost cupcakes. Store in the refrigerator.

Nutrition Facts : Calories 326 calories, Fat 18g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 187mg sodium, Carbohydrate 40g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.

BIRD BAKERY AWARD-WINNING CARROT CAKE MINI CUPCAKES



Bird Bakery Award-Winning Carrot Cake Mini Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 2 1/2 dozen

Number Of Ingredients 21

2 cups flour
1/2 tablespoon baking soda
1/2 tablespoon cinnamon
1/2 teaspoon fine salt
3 organic brown eggs
3/4 cup vegetable oil
3/4 cup buttermilk, room temperature
1 3/4 cups fine sugar
1/2 tablespoon high-quality vanilla extract
1 cup chopped pineapple, drained
1 1/4 cups shredded carrots
1/2 cup shredded sweetened coconut
3/4 cup golden raisins
1/2 cup chopped walnuts, plus extra for garnish
1 recipe Cream Cheese Frosting, recipe follows
1 cup high-quality unsalted butter, such as Plugra, softened
1 1/2 cups cream cheese, softened
5 3/4 cups confectioners' sugar
1/4 cup whole milk
3/4 tablespoon high-quality vanilla extract
Zest and juice from 1 small orange

Steps:

  • Preheat the oven to 350 degrees F. Line mini cupcake pans with cupcake liners.
  • In a small bowl, sift together the flour, baking soda, cinnamon and salt. Set aside. In a large bowl, beat together the eggs while adding the oil, buttermilk, sugar and vanilla one at a time. Mix until well incorporated. Slowly add the flour mixture into the large bowl to combine. Stir in the pineapple, carrots, coconut, raisins and walnuts.
  • Scoop the batter into the prepared cupcake pans, filling each cup about three-quarters of the way full. Bake for 12 to 15 minutes, rotating the pans after 6 or 7 minutes (see Cook's Note). Let the cupcakes cool completely before frosting with the Cream Cheese Frosting. Garnish with additional chopped walnuts.
  • Cream Cheese Frosting:
  • In a stand mixer with the paddle attachment, beat the butter, cream cheese and confectioners' sugar. Then slowly add in the milk, vanilla and orange zest and juice and mix until combined.

CARROT CAKE CUPCAKES



Carrot Cake Cupcakes image

Provided by Ina Garten

Categories     dessert

Time 1h15m

Yield 22 cupcakes

Number Of Ingredients 15

2 cups sugar
1 1/3 cups vegetable oil
1 teaspoon pure vanilla extract
3 extra-large eggs
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
3 cups grated carrots (less than 1 pound)
1 cup raisins
1 cup chopped walnuts
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar

Steps:

  • Preheat the oven to 400 degrees F.
  • Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.
  • Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 30 to 35 minutes, until a toothpick comes out clean. Cool on a rack.
  • For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.
  • When the cupcakes are cool, frost them generously and serve.

MINI CARROT CUPCAKES



Mini Carrot Cupcakes image

Provided by Food Network Kitchen

Time 1h50m

Yield 48 mini cupcakes

Number Of Ingredients 20

1 medium carrot
3/4 cup granulated sugar
1 1/4 cups all-purpose flour
1/2 cup sliced almonds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 1/2 cups grated carrots
2/3 cup vegetable oil
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 1/2 cups confectioners' sugar
8 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 teaspoon lemon juice
1/4 teaspoon almond extract

Steps:

  • Make the topping: Peel long ribbons from the carrot using a vegetable peeler, then slice the ribbons lengthwise into 1/4-inch-wide strands (you'll need about 48).
  • Preheat the oven to 250 degrees F. Bring the granulated sugar and 3/4 cup water to a simmer in a saucepan over medium heat. Add the carrot strands and simmer until soft, about 10 minutes. Drain and cool slightly. Arrange the strands in squiggles on a parchment paper-lined baking sheet. Bake until dry, 25 to 30 minutes. Let cool completely.
  • Make the cupcakes: Raise the oven temperature to 350 degrees F. Line two 24-cup mini-muffin pans with paper liners. Put the flour, almonds, baking powder, baking soda, salt, cinnamon, ginger and allspice in a food processor and pulse until the nuts are finely ground.
  • Whisk the grated carrots, vegetable oil, granulated sugar, eggs and vanilla in a large bowl until combined. Stir in the flour mixture until just combined. Divide among the mini-muffin cups, filling each three-quarters of the way. Bake until a toothpick comes out clean, 10 to 15 minutes. Transfer to a rack and let cool 5 minutes, then remove the cupcakes from the pans to cool completely.
  • Meanwhile, make the frosting: Beat the confectioners' sugar, cream cheese and butter with a mixer until fluffy. Beat in the lemon juice and almond extract. Pipe or spread on the cupcakes. Top with the candied carrots.

Nutrition Facts : Calories 124 calorie, Fat 6 grams, SaturatedFat 1.5 grams, Cholesterol 19 milligrams, Sodium 71 milligrams, Carbohydrate 17 grams, Protein 1 grams, Sugar 14 grams

CARROT & SOFT CHEESE CUPCAKES



Carrot & soft cheese cupcakes image

This crowd-pleasing recipe turns the ultimate afternoon tea favourite into delightful cupcakes

Provided by Sarah Cook

Categories     Afternoon tea, Treat

Time 50m

Yield Makes 12

Number Of Ingredients 14

175g light muscovado sugar
100g wholemeal self-raising flour
100g self-raising flour
1 tsp bicarbonate of soda
2 tsp mixed spice
1 orange, zested
2 eggs
150ml sunflower oil
200g carrots, grated
orange coloured sprinkles, to decorate
100g butter, softened
300g soft cheese
100g icing sugar, sifted
1 tsp vanilla extract

Steps:

  • Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, mixed spice and orange zest. Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot. Divide the mixture between cases and bake for 20-22 mins until a skewer poked in comes out clean. Cool on a wire rack before icing.
  • For the icing, beat the butter until really soft, then beat in the soft cheese, icing sugar and vanilla. Use a palette or cutlery knife to swirl the icing on top of the cakes, then decorate with the sprinkles.

Nutrition Facts : Calories 442 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium

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Tips
### - **Mise en place**: Before starting, gather and measure all ingredients, and preheat the oven to 350°F (175°C). This will ensure a smooth baking process and prevent any mishaps. - **Use room temperature ingredients**: This will help the ingredients blend together more easily and create a smoother batter. - **Do not overmix the batter**: Overmixing can result in tough, dense cupcakes. Mix just until the ingredients are combined. - **Fill cupcake liners only 2/3 full**: This will prevent the cupcakes from overflowing during baking. - **Bake cupcakes until a toothpick inserted into the center comes out clean**: This indicates that the cupcakes are done baking. - **Let cupcakes cool completely before frosting**: This will prevent the frosting from melting and becoming runny. - **Decorate cupcakes as desired**: You can use a variety of toppings such as cream cheese frosting, whipped cream, or sprinkles to decorate the cupcakes. ###
Conclusion
### Carrot cake mini cupcakes are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be decorated in a variety of ways. By following the tips and tricks provided in this article, you can create delicious carrot cake mini cupcakes that will be enjoyed by everyone. These mini cupcakes are a great way to use up leftover carrots, and they are also a fun and easy recipe to make with kids. With their moist texture, sweet flavor, and cream cheese frosting, these cupcakes are sure to be a hit!

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