Mini Carrot Cake Cupcakes
kitty
| November 22, 2022
SKIP TO RECIPE
These mini cupcakes started as a test batch experiment for my Mini’s upcoming birthday. A full-sized cupcake would simply be too much alongside the 2 tier cake, scones, madeleines, and cookies all planned as part of the dessert table. Maybe overkill for a 1-year old’s birthday? Perhaps, but it’s happening anyway.
I love carrot cake. But I am very particular about the carrot cakes I love. There’s a list of things that can ruin the whole cake for me. While I love the warm, earthy spices traditionally in carrot cake, too much nutmeg is deal breaker #1. I don’t mind nuts and raisins, but prefer walnuts to pecans and it absolutely must be golden raisins instead of the darker ones. The cake has to be moist, but not mushy, or stodgy as Paul Hollywood would say. And the frosting has to be cream cheese with the right balance of tangy and sweet. It’s not easy to check all the boxes, so I’m usually only happy when I can control all the variables and make the perfect carrot cake myself.
Safe to say, these mini morsels passed the test and will make it to the final round of baking for the Little’s special day. The texture is soft and spongy, the flavor is warm and fruity from the cinnamon and pineapple. They're the perfect two bite portion, leaving enough of the sweet-tooth still intact to afford another bite or two of some of the other offerings. Or even a second helping for a big carrot cake fan like me.
INGREDIENTS
For the Carrot Cake
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg (optional)
- ¼ cup vegetable oil (I used grapeseed oil)
- 1 cup packed brown sugar (light or dark)
- 2 eggs
- ½ cup finely minced pineapple (fresh)
- 2 teaspoons vanilla extract
- 1 ½ cups finely shredded carrots
Optional add-ins
For the Cream Cheese Frosting
- 8 oz cream cheese, room temperature
- ½ cup unsalted butter, room temperature
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
INSTRUCTIONS
- Preheat oven to 350° F. Line two mini muffin tins with paper liners or grease with butter or oil and set aside.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg (if using). Set aside.
- In a separate large bowl, whisk together the oil, sugar, eggs and vanilla until well-combined. Add in the carrots and pineapple, stirring to incorporate all ingredients well. Add in the the dry ingredients and stir until just combined. Stir in chopped walnuts and raisins, if using.
- Scoop about one tablespoon full of batter into each muffin tin. Bake for 12 minutes or until a toothpick inserted into center comes out clean. Cool in pan on wire rack for at least 10 minutes before turning out of the pans. Cool completely before frosting.
- To make the frosting: with a hand mixer, beat together the cream cheese, butter, and vanilla extract until light and creamy. Gradually add in the powdered sugar one cup at a time, beating until fluffy. Frost the cooled cupcakes.
- Store in an airtight container in the fridge for up to 5 days.
