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Mini Carrot Cake Cupcakes

Perfectly moist mini Carrot Cake Cupcakes (with easy Cream Cheese Frosting) are a delicious dessert to share with the kids—whether for a spring holiday, Easter, a kid's birthday, or any special occasion!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 12 (Makes 24 mini cupcakes)
Calories 276kcal

Ingredients

Carrot Cake Cupcakes

  • 1 1/2 cups all-purpose flour
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup grated carrots
  • 3/4 cup unsweetened applesauce
  • 2 large eggs
  • 1/4 cup unsalted butter (melted and slightly cooled, or vegetable oil)
  • 1/4 cup golden raisins

Cream Cheese Frosting

  • 8 ounces cream cheese (softened at room temperature)
  • 1/4 cup unsalted butter (softened at room temperature)
  • 1 teaspoon vanilla extract
  • 1/4 cup honey
  • 1/4 cup powdered sugar (optional)

Instructions

  • Preheat the oven to 350 degrees F and line a 24-cup mini muffin tin with mini cupcake liners.
  • 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.
  • 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 1/2 tablespoons batter each. Bake for 16-20 minutes or until lightly golden brown around the edges and a cake tester inserted into the middle comes out clean.
  • Remove 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.

Notes

  • 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. Thaw overnight in the fridge or in the microwave in 10- to 15-second increments. Frost before serving.
  • To make these egg-free, omit the eggs and add 1 tablespoon ground flaxseed meal and use 1/2 teaspoon baking soda (up from 1/4 teaspoon in the recipe). Let mixed batter sit for 5 minutes before adding to the pan. Bake for about 2 additional minutes, or until a cake tester inserted into the center of a muffin comes out clean.
  • To make these gluten-free, use gluten-free cup-for-cup flour and certified gluten-free rolled oats.
  • I like to use golden raisins because the flavor and color is nice here, but regular ones work just fine.
  • For best results with the texture, grate the carrots yourself. OR use kitchen shears to roughly chop store-bought grated carrots into slightly smaller pieces. (Right out of the bag, the grated carrots are often in long pieces that will be hard to fit in mini muffin cups.)
  • To make as full-size cupcakes, use a standard 12-cup muffin pan and bake for 18-24 minutes or until cooked through.

Nutrition

Serving: 2mini muffins | Calories: 276kcal | Carbohydrates: 32g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 189mg | Potassium: 136mg | Fiber: 1g | Sugar: 19g | Vitamin A: 2317IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg