Yummy Toddler Food

Mini Carrot Cake Cupcakes

Easy treat for Easter or any special occasion on the calendar by expert Amy Palanjian


All-purpose flour, brown sugar, cinnamon, baking powder, baking soda, salt, grated carrots, applesauce, eggs, unsalted butter and golden raisins

Step 1

Preheat the oven to 350 degrees F and line a 24 cup mini muffin tin with mini cupcake liners. Add flour to large bowl.

Step 2

Add the brown sugar, cinnamon, baking powder, baking soda, and salt to the bowl with the flour and whisk to combine.

Step 3

Add the rest of the cupcake ingredients and stir gently with a spatula to combine well. Very lightly spray the cupcake liners with nonstick spray.

Step 4

Fill the cupcake liners to the brim, using about 1 ½ tablespoons batter each. Bake for 16-20 minutes.

Step 5

Cupcakes are done when lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly.

Step 6

Remove from the oven, cool in the pan for 2 minutes, and then transfer to a wire rack to cool fully.

Step 7

Gather the frosting ingredients together: cream cheese, unsalted butter, vanilla extract, honey and powdered sugar (optional).

Step 8

Add the frosting ingredients to a large bowl. Make sure your butter and cream cheese are softened at room temperature.

Step 9

Beat well with an electric mixer to make a smooth, lump-free frosting. You can add powdered sugar if you want a sweeter frosting.

Step 10

Spread on with a knife or transfer the frosting to a plastic storage bag, cut off one corner, and pipe on frosting.

Step 11

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.

Recipe by Amy Palanjian

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