Mini Carrot Cake Cupcakes – bite-sized carrot cake cupcakes with a soft, moist cake and finely grated carrots so you don’t even notice, warm notes of cinnamon and nutmeg, and a light and fluffy cream cheese buttercream frosting on top.
I love a good mini cupcake and I just so happened to have some carrots that needed using. And y’all know how I like to make recipes that are a little healthy to balance out the unhealthy. The carrots in these mini cupcakes do just that!
Kal came home from work and couldn’t wait to eat one and I hadn’t taken pictures of them quite yet, luckily this recipe makes 48 mini cupcakes so there was plenty fr him to snack on.
Mini Carrot Cake Cupcakes
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 1/2 cup sour cream
- 3 large eggs
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 cups grated carrots
- 12 cup chopped pecans
- 1/2 cups unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 tbsp vanilla extract
Preheat the oven to 350 degrees and line a mini cupcake pan with mini cupcake papers or spray with a nonstick spray.
In a large bowl, whisk together the granulated sugar, vegetable oil, sour cream, and eggs until completely combined, then set aside.
In a separate bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together.
Add the flour mixture to the egg mixture and mix until completely combined. Fold in the grated carrots.
Spoon the batter into the prepared mini cupcake pan, filling each cup until 3/4 of the way full. Bake the cupcakes for 10-12 minutes, until a toothpick comes out clean.
Let cool completely before frosting.
For the frosting, use a stand mixer or handheld mixer to whip the butter and cream cheese together for about 2 minutes until light and fluffy. Slowly add in the powdered sugar, mixing at a low speed, then when all the powdered sugar is in, increase the speed and whip for about 5 minutes.
Frost the cupcakes when cooled and garnish with pecans.
Mini Carrot Cake Cupcakes
Ingredients
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 1/2 cup sour cream
- 3 large eggs
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 cups grated carrots
- 12 cup chopped pecans
- 1/2 cups unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 tbsp vanilla extract
Instructions
- Preheat the oven to 350 degrees and line a mini cupcake pan with mini cupcake papers or spray with a nonstick spray.
- In a large bowl, whisk together the granulated sugar, vegetable oil, sour cream, and eggs until completely combined, then set aside. In a separate bowl, whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt together. Add the flour mixture to the egg mixture and mix until completely combined. Fold in the grated carrots.
- Spoon the batter into the prepared mini cupcake pan, filling each cup until 3/4 of the way full. Bake the cupcakes for 10-12 minutes, until a toothpick comes out clean. Let cool completely before frosting.
- For the frosting, use a stand mixer or handheld mixer to whip the butter and cream cheese together for about 2 minutes until light and fluffy. Slowly add in the powdered sugar, mixing at a low speed, then when all the powdered sugar is in, increase the speed and whip for about 5 minutes. Frost the cupcakes when cooled and garnish with pecans.
Nutrition Information:
Yield:
48Serving Size:
1Amount Per Serving: Calories: 662Total Fat: 54gSaturated Fat: 7gUnsaturated Fat: 47gCholesterol: 24mgSodium: 102mgCarbohydrates: 47gFiber: 7gSugar: 31gProtein: 8g
More like this
Pumpkin brownies are a great fall dessert! This easy Halloween Pumpkin Brownies recipe starts with a mix, so it comes together in a flash.
These Pumpkin Brownies are extra fudgy and rich, with a layer of pumpkin cheesecake for the ultimate fall dessert! Great for the holidays!
Leave a Reply