Carrot Cake Cupcakes - Mini Size
A moist and delicioius mini carrot cake cupcake topped with cream cheese frosting.
Carrot Cake Cupcakes
all purpose flour
packed light brown sugar
Cream Cheese Frosting
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.
Carrots that you have grated yourself work best for mini cupcakes.
Tried this recipe?
Let us know
how it was!