Perfectly moist mini Carrot Cake Cupcakes (with easy Cream Cheese Frosting) are a delicious dessert to share with the kids!
– All-purpose flour – Brown sugar – Cinnamon – Baking powder and baking soda – Grated carrots – Applesauce – Eggs – Unsalted butter – Golden raisins
Add the flour, brown sugar, cinnamon, baking powder, baking soda, and salt to a medium bowl and whisk to combine.
Add the rest of the cupcake ingredients and stir gently with a spatula to combine well. Preheat the oven to 350 degrees F and line a 24-cup mini muffin tin with mini cupcake liners.
Very lightly spray the cupcake liners with nonstick spray. (They may stick to the cupcakes otherwise.)
Fill the cupcake liners to the brim, using about 1 ½ tablespoons batter each. Bake for 16-20 minutes.
The cupcakes are done when they are lightly golden brown around the edges and a cake tester inserted into the middle comes out clean.
Once they are done, remove the cupcakes from oven, cool in the pan for 2 minutes, and transfer to a wire rack to cool fully.
Add the frosting ingredients to a large bowl. Beat well with an electric mixer to make a smooth, lump-free frosting.
Spread on with a knife or transfer the frosting to a plastic storage bag, cut off one corner, and pipe on frosting. Add sprinkles if desired.
To store, place in an airtight container in the fridge for 3-5 days. You can freeze unfrosted muffins in the freezer for up to 3 months.