These Mini Carrot Cake Cupcakes are a delightful twist on a classic, perfect for satisfying your sweet tooth without overdoing it. You’ll love how easy they are to make, bringing that beloved carrot cake flavor in a charming, bite-sized form, making them a fantastic addition to your mini dessert recipes collection.
Key Ingredients & Substitutions:
- Carrots: Freshly grated is best; do not use pre-shredded.
- All-Purpose Flour: Use a 1:1 gluten-free baking blend for a gluten-free option.
- Vegetable Oil: Can substitute with applesauce for a slightly healthier version.
- Cream Cheese: Essential for the frosting; use full-fat for best results.
- Powdered Sugar: Also known as confectioners’ sugar.
Ingredients:
For the Cupcakes:
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Servings: 24 mini cupcakes
- Tools: Mini muffin tin, paper liners, mixing bowls, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Muffin Tin
Preheat your oven to 350°F (175°C). Line a 24-cup mini muffin tin with paper liners. This prepares your tin for these delightful mini dessert recipes.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set this aside for later.
3. Mix Wet Ingredients
In a large bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and well combined.
4. Add Dry to Wet
Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined; do not overmix, as this can lead to tough cupcakes.
5. Fold in Carrots
Gently fold in the grated carrots. Ensure they are evenly distributed throughout the batter.
6. Fill Muffin Liners
Divide the batter evenly among the prepared mini muffin liners, filling each about two-thirds full. This ensures perfect mini carrot cake cupcakes.
7. Bake the Cupcakes
Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Let them cool in the tin for a few minutes before transferring to a wire rack to cool completely.
8. Make the Frosting
While the cupcakes cool, beat the softened cream cheese and butter together in a bowl until smooth and creamy. Gradually add the powdered sugar, then mix in the vanilla extract until the frosting is light and fluffy.
9. Frost Your Cupcakes
Once the mini carrot cake cupcakes are completely cool, frost them using a small offset spatula or a piping bag. Now they’re ready to enjoy!
Variation Ideas:
- Nutty Twist: Fold in 1/2 cup chopped walnuts or pecans with the carrots for added texture.
- Coconut Infusion: Add 1/4 cup shredded unsweetened coconut to the batter for a tropical note.
- Orange Zest: Include 1 teaspoon of orange zest in the batter for a brighter flavor.
Storage Instructions:
Store your Mini Carrot Cake Cupcakes in an airtight container in the refrigerator for up to 3-4 days due to the cream cheese frosting. Allow them to come to room temperature for about 15-20 minutes before serving for the best texture and flavor.
Frequently Asked Questions (FAQ):
Can you make these ahead of time?
Yes, you can bake the cupcakes a day in advance and store them unfrosted in an airtight container at room temperature. Frost them just before serving.
What kind of carrots should you use?
Fresh, medium-sized carrots are ideal. Avoid baby carrots as they tend to be less flavorful and can be watery.
Can you use a regular muffin tin?
You can, but baking time will increase to about 20-25 minutes, and you will yield fewer cupcakes.
Why are your cupcakes sinking in the middle?
This often happens if you open the oven door too early, or if your baking soda is expired. Ensure your oven temperature is accurate.
Can you freeze these cupcakes?
You can freeze unfrosted cupcakes for up to 2 months. Thaw them at room temperature before frosting and serving.
How do you prevent the frosting from being too soft?
Ensure your butter and cream cheese are at room temperature but not overly soft. If your kitchen is warm, you can chill the frosting for 15-20 minutes before piping.