mini-carrot-cake-cupcakes.jpg|1
mini-carrot-cake-cupcakes.jpg|1

Easy Mini Carrot Cake Cupcakes

Enjoy a mini cupcake (or two!) with these mini carrot cupcakes with cream cheese frosting. Made with our favorite mini carrot cake recipe and our tasty homemade cream cheese frosting, these mini cupcakes are then topped with crushed pecans and a little carrot icing decoration for added color and texture. Serve these after Easter brunch or for a spring baby shower or birthday.
  • Prep1 hr
  • Total Time1 hr 30 min
  • Skill LevelBeginner
    Amount48
Print Recipe

Ingredients

    • Cupcakes

    • 2 cups all-purpose flour

    • 2 cups granulated sugar

    • 2 teaspoons baking powder

    • 2 teaspoons ground cinnamon

    • 3/4 teaspoon baking soda

    • 1/2 teaspoon salt

    • 4 eggs

    • 1 cup vegetable oil

    • 2 teaspoons vanilla extract

    • 3 cups grated carrots, from about 6 medium carrots

    • 2 cup chopped pecans

    • Frosting

    • 1 cup (2 sticks) unsalted butter, softened

    • 2 packages (8 ounces each) cream cheese, softened

    • 8 cups powdered sugar (confectioners' sugar)

    • 1 tablespoon milk

    • Topping

    • Pecans, finely chopped

    • Carrot Icing Decoration

    • Tools

    • 2 Mini cupcake pans

    • 24 Mini cupcake liners

    • Medium bowl

    • Large bowl

    • Electric mixer

    • Cooling rack

    • Decorating bags

    Instructions

    Click to mark complete

    1. Bake mini cupcakes. Preheat the oven to 350°F. Line two mini cupcake pans with liners.
    2. In a medium bowl, combine the flour, sugar, baking powder, cinnamon, baking soda and salt. Set aside.
    3. In a large mixing bowl, beat the eggs with an electric mixer on medium speed until foamy.
    4. Add the oil in a thin stream and beat well. Beat in vanilla then gradually add the flour mixture to the egg mixture and mix well.
    5. Fold in the carrots and pecans. Divide the batter into prepared pan cavities.
    6. Bake for 10 to 14 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan on a cooling rack for 5 minutes. Remove from the pan and cool completely before decorating.
    7. Make cream cheese frosting. In a large bowl, beat butter and cream cheese with a stand mixer until light and fluffy.
    8. Gradually add powdered sugar and milk. Beat on high until smooth (30 - 60 seconds). If frosting seems too thin, add powdered sugar 1 tablespoon at a time. If it seems too thick, add more milk 1 teaspoon at a time until frosting reaches desired consistency.
    9. Decorate cupcakes. Prepare a decorating bag with cream cheese frosting. Cut 1/2 inch from the tip of the bag and pipe a swirl on each cupcake.
    10. Carefully roll or sprinkle the edge of frosting with chopped pecans. Top with carrot candy decoration.

    Notes

      • Do not use pre-shredded carrots.
      • Substitute your favorite nut like walnuts for pecans. Bakers choice!

    How To

    • The Best Carrot Cake Recipe

      The Best Carrot Cake Recipe

      Learn how to bake, store and decorate a delicious carrot cake for your next spring celebration. This easy carrot cake recipe, complete with fresh carrots, raisins and tangy cream cheese frosting, makes a fluffy and moist 2-layer carrot cake. Top your dessert with sweet buttercream carrots for the perfect finishing touch.

    • 41 Easter Cupcakes

      41 Easter Cupcakes

      Make spring a little sweeter with these delicious Easter cupcakes. From simple mini carrot cupcakes to beautiful blooming floral cones, these bright Easter cupcake ideas are nothing if not egg-straordinary!

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