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Cozy Mini Carrot Cake Cupcakes with Cream Cheese Frosting

mini carrot cake cupcakes - featured image
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These mini carrot cake cupcakes are moist, flavorful, and topped with a tangy cream cheese frosting. Perfect for a quick treat or cozy gatherings, they combine warm spices and fresh grated carrots for a comforting bite.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour (or half all-purpose and half whole wheat flour for lighter texture)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 2 large eggs (room temperature)
  • ¾ cup (150g) granulated sugar
  • ½ cup (120ml) vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 1 ½ cups (150g) finely grated carrots (about 3 medium carrots)
  • ½ cup (50g) chopped walnuts or pecans (optional)
  • ¼ cup (40g) crushed pineapple, drained (optional)
  • For the Cream Cheese Frosting:
  • 4 ounces (115g) cream cheese, softened
  • ¼ cup (60g) unsalted butter, softened
  • 1 cup (120g) powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • 1 teaspoon freshly squeezed lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well if using silicone or metal cups.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In a large bowl, beat eggs with granulated sugar until combined but not fluffy, about 1 minute. Slowly drizzle in vegetable oil while mixing. Stir in vanilla extract.
  4. Gently fold in grated carrots, chopped nuts (if using), and crushed pineapple (if using).
  5. Gradually add dry ingredients to wet mixture, folding gently until just combined. Do not overmix.
  6. Spoon batter evenly into muffin cups, filling about 2/3 full.
  7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Let cupcakes cool in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
  9. For the frosting, beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, vanilla extract, and lemon juice. Adjust sweetness or tanginess to taste.
  10. Once cupcakes are completely cooled, spread or pipe cream cheese frosting on top. Optionally, sprinkle with chopped nuts or cinnamon.

Notes

Grate carrots finely for a tender crumb. Use gentle folding motions to avoid tough cupcakes. Ensure cream cheese and butter are at room temperature for smooth frosting. Refrigerate frosting if too soft before spreading. Rotate pan halfway through baking if oven has hot spots. Add extra crushed pineapple for moister cupcakes. Avoid overbaking to prevent dryness.

Nutrition

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

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