Perfectly moist mini Carrot Cake Cupcakes with easy Cream Cheese Frosting are a fun and delicious treat for kids and adults alike—ideal for spring holidays, Easter, birthdays, or any special occasion.
Ingredients
Carrot Cake Cupcakes:
- 1 1/2 cups all-purpose flour
- 1/3 cup brown sugar
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp 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 oz cream cheese, softened at room temperature
- 1/4 cup unsalted butter, softened at room temperature
- 1 tsp vanilla extract
- 1/4 cup honey
- 1/4 cup powdered sugar (optional)
Instructions
Prepare the Cupcakes
- Preheat oven to 350°F (177°C) and line a 24-cup mini muffin tin with liners.
- In a medium bowl, whisk together flour, brown sugar, cinnamon, baking powder, baking soda, and salt.
- Add grated carrots, applesauce, eggs, melted butter (or oil), and raisins. Stir gently with a spatula until combined.
- Lightly spray cupcake liners with nonstick spray.
- Fill each liner with about 1 ½ tablespoons of batter, filling to the brim.
- Bake for 16–20 minutes, or until lightly golden around the edges and a tester comes out clean.
- Cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.
Make the Frosting
- In a large bowl, beat cream cheese, butter, vanilla, and honey with an electric mixer until smooth and lump-free.
- Optionally, add powdered sugar for extra sweetness or thicker consistency.
- Spread frosting on cooled cupcakes with a knife or pipe using a plastic bag with a corner cut off.
- Decorate with sprinkles if desired.
How to Serve Mini Carrot Cake Cupcakes
Serve at room temperature. Perfect for mini party treats, school snacks, or holiday gatherings.
How to Store
Store in an airtight container in the fridge for 3–5 days. Unfrosted cupcakes can be frozen for up to 3 months; thaw overnight in the fridge or in short microwave bursts. Frost before serving.
Tips for Best Results
- Grate carrots yourself for the best texture, or chop pre-grated carrots into smaller pieces to fit mini muffin cups.
- Lightly spray liners to prevent sticking.
- Fill liners to the brim for full, rounded mini cupcakes.
Recipe Variations
- Make egg-free: replace eggs with 1 tbsp ground flaxseed meal plus ½ tsp baking soda (up from ¼ tsp). Let batter sit 5 minutes before baking. Bake 2 extra minutes.
- Make gluten-free: use a 1:1 gluten-free flour blend and certified gluten-free oats.
- Use regular raisins if golden raisins are unavailable.
Frequently Asked Questions
Can I make full-size cupcakes?
Yes, use a standard 12-cup muffin pan and bake for 18–24 minutes until cooked through.
Can I make them ahead?
Yes, store unfrosted in the freezer for up to 3 months or refrigerate frosted cupcakes for 3–5 days.
Can I add other mix-ins?
Yes, chopped nuts, shredded coconut, or chocolate chips can be folded into the batter for extra flavor.
