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Moist Mini Carrot Cake Cupcakes Recipe Easy Homemade with Cream Cheese Frosting

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These moist mini carrot cake cupcakes are a quick and easy treat topped with luscious cream cheese frosting, perfect for any occasion and loved by kids and adults alike.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (50 g) brown sugar
  • ⅓ cup (80 ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ⅓ cup (80 ml) buttermilk (or ⅓ cup milk + 1 teaspoon vinegar)
  • 1 ½ cups finely shredded carrots (about 3 medium carrots)
  • ½ cup chopped walnuts or pecans (optional)
  • For the cream cheese frosting:
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon juice (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your mini muffin tin or line with paper liners.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In a large bowl, whisk granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, beating well after each. Stir in vanilla extract and buttermilk.
  4. Gradually fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
  5. Stir in shredded carrots and nuts if using.
  6. Spoon batter into the mini muffin tin, filling each about ¾ full.
  7. Bake for 15-18 minutes, checking doneness with a toothpick at 15 minutes.
  8. Cool cupcakes in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
  9. For the frosting, beat cream cheese and butter until smooth and fluffy. Gradually add powdered sugar, beating until creamy. Stir in vanilla extract and lemon juice if using.
  10. Once cupcakes are cool, frost with cream cheese frosting using a piping bag or spatula.
  11. Serve immediately or refrigerate in an airtight container for up to 3 days. Bring to room temperature before serving.

Notes

Shred carrots finely for smooth texture. Avoid overmixing batter to keep cupcakes tender. Use an oven thermometer to ensure correct baking temperature. Soften cream cheese and butter before making frosting to avoid lumps. Chill cupcakes briefly before piping frosting for better shape. Nuts are optional and can be swapped for seeds or omitted.

Nutrition

Keywords: mini carrot cake cupcakes, cream cheese frosting, easy carrot cupcakes, moist carrot cake, homemade cupcakes, quick dessert

Find it online: https://wigglebite.com/moist-mini-carrot-cake-cupcakes-recipe-easy-homemade-with-cream-cheese-frosting/