Go Back
–+ servings
close up of carrot cake cupcake.

Mini Carrot Cake Cupcakes

Pam
A moist and delicioius mini carrot cake cupcake topped with cream cheese frosting.
4.12 from 18 votes
Print Recipe Pin Recipe
Servings 72 mini cupcakes

Ingredients
  

Carrot Cake Cupcakes

  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoons salt
  • 4 eggs
  • ¾ cup vegetable oil
  • ½ cup unsweetened applesauce
  • 1 cup sugar
  • 1 cup packed light brown sugar
  • 1 Tablespoon vanilla extract
  • 3 cups shredded carrots

Cream Cheese Frosting

  • 8 ounces cream cheese room temperature
  • 5 Tablespoons unsalted butter room temperture
  • 2 teaspoons vanilla extract
  • 4-4-½ cups powdered sugar

Instructions
 

For the cupcakes

  • Preheat oven to 350 degrees.
  • Line 72 mini muffin tins with paper liners. (easiest to make 36 at a time)
  • In a large bowl whisk together the flour, baking soda, baking powder, cinnamon, salt and nutmeg.
  • Add the eggs, oil applesauce, sugars and vanilla. Whisk until smooth
  • Fold in the carrots.
  • Evenly divide the batter among the lined cups filling each cup ⅔-3/4 full.
  • Bake on the middle oven rack for 10-12 minutes or until toothpick inserted in the center of a cupcake comes out clean.
  • Cool 4-5 minutes in pan before removing and placing on a wire rack to complete cooling.
  • Frost cupcakes when completely cool.

For the Cream Cheese Frosting

  • Combine cream cheese and butter with mixer at medium speed 2-3 minutes.
  • Add vanilla and 4 cups powdered sugar mixing until well combined.
  • Add additional sugar 2 Tablespoons at the time, if needed to reach desired consistency.

Notes

Carrots that you have grated yourself work best for mini cupcakes.
Tried this recipe?Let us know how it was!