Mini Carrot Cake Cupcakes

Carrot cake has long been a beloved dessert, celebrated for its moist texture and rich flavors. The classic recipe has seen various adaptations, but one of the most delightful transformations is into mini carrot cake cupcakes. These bite-sized treats encapsulate all the deliciousness of traditional carrot cake while offering a unique charm that makes them perfect for any occasion. Whether you’re hosting a birthday party, a holiday gathering, or simply indulging in a personal treat, these mini cupcakes are sure to impress.

Fall in love with mini carrot cake cupcakes, the perfect blend of sweetness and spice! This bite-sized version of the classic dessert offers a moist texture and delightful flavors, making them ideal for any occasion. With nourishing ingredients like grated carrots and crushed pineapple, these cupcakes are a healthier indulgence. Follow our step-by-step guide for a fun baking experience, and don't forget to top them with rich cream cheese frosting for an irresistible treat. Perfect for parties or a little personal indulgence!

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Ingredients

For the Cupcakes:

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup granulated sugar

1/4 cup light brown sugar, packed

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups finely grated carrots (about 3 medium carrots)

1/2 cup crushed pineapple, drained

1/4 cup chopped walnuts or pecans (optional)

For the Cream Cheese Frosting:

4 oz cream cheese, softened

1/4 cup unsalted butter, softened

1/2 teaspoon vanilla extract

1 1/2 cups powdered sugar

1-2 tablespoons milk (as needed for consistency)

For Decoration:

Toasted coconut flakes or extra crushed nuts (optional)

Carrot decorations or edible flowers (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a mini cupcake pan with mini cupcake liners.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

Combine Sugars and Wet Ingredients: In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time, followed by the vanilla extract.

Combine Wet and Dry Mixtures: Gradually stir the dry ingredients into the wet mixture until just combined. Be careful not to overmix!

Add Carrots and Pineapple: Fold in the grated carrots, crushed pineapple, and nuts (if using) into the batter until evenly distributed.

Fill Cupcake Liners: Use a small cookie scoop or spoon to fill each mini cupcake liner about 2/3 full with the batter.

Bake: Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes should spring back when lightly pressed.

Cool: Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Prepare the Frosting: While the cupcakes cool, beat together the softened cream cheese, butter, and vanilla extract until smooth. Gradually add the powdered sugar, mixing until well combined. If the frosting is too thick, add milk one tablespoon at a time until desired consistency is reached.

Frost the Cupcakes: Once the mini cupcakes are completely cool, use a piping bag or a knife to frost each cupcake generously with the cream cheese frosting.

Add Decorations: If desired, sprinkle with toasted coconut flakes or extra chopped nuts, and place a cute carrot decoration or edible flower on top for a finishing touch.

Serve and Enjoy: Enjoy your delightful mini carrot cake cupcakes, perfect for any occasion!

Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 24 mini cupcakes