Mini Carrot Cake Cupcakes
The most adorable mini carrot cake cupcakes are poppin up on the blog today ! Delicious moist carrot cake baked into mini terracotta pots, topped with cream cheese frosting, and teeny tiny carrots!? Can we say... cute!?!
Last week after making these mini dirt oreo cupcakes I happened to stumble upon itty bitty mini carrots and I died and went to food blogger heaven. Never ever did I ever put something in my grocery cart so quickly. I knew mini carrot cake cupcakes HAD to happen, and I'm oh so glad they did.
Something about the seasonal shift from winter to spring, and a growing collection of all things mini and adorable has me absolutely out of my mind. I know some of you understand. Why am I this way? I guess because it's spring time, things are sprouting, all is right in the world and I am absolutely giddy.
Why you'll love this recipe:
- Have ya seen it? It's absolutely precious!
- It's downright delicious
- It is perfect for spring and Easter baking!
- Nuff said!
Tools:
- Mini terracotta pots or mini muffin tin
- Mini muffin liners - You will especially need these if you bake in the mini terracotta pots, as they have small holes on the bottom!
- Stand mixer or hand mixer for mixing the buttercream.
BAKING IN TERRACOTTA POTS:
Terracotta planters are the perfect tool for baking our cupcakes in. Terracotta distributes heat evenly and has a porous texture that will make your cupcakes super moist and delicious!
Ingredients:
Carrot cake cupcakes:
- 1 ¼ cups all purpose flour (157g)
- ½ cup granulated sugar (100g)
- ½ cup light brown sugar packed (100g)
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¾ cups canola oil (180ml)
- ⅓ cup (75 ml) milk
- 2 large eggs room temperature
- 1 ½ teaspoons vanilla extract
- 1 ½ cups grated carrots (170g)
- ½ cup chopped walnuts or pecans, optional (60g)
- zest of orange peel and fresh grated ginger, optional
Cream cheese frosting:
- ½ cup (1 stick)salted butter softened (113g)
- 8 oz cream cheese softened (brick-style, not spreadable) (226g)
- 1 teaspoon vanilla extract
- 4 cups powdered sugar (500g)
How to make them:
Carrot cake cupcakes:
- Preheat oven to 350F (175C) and line a 12-count muffin pans or terracotta pots with paper liners.
- In the bowl of a stand mixer (or in a large bowl using an electric mixer), whisk together flour, sugars, baking powder, baking soda, salt, cinnamon and nutmeg.
- Stir in canola oil. Add eggs, one at a time, pausing to scrape down sides of the bowl after each addition. Beat until well-combined.
- Stir in vanilla extract and milk.
- Add carrots and nuts (if using). and stir until combined.
- Evenly divide batter into cupcake liners, filling each ¾ of the way full. Transfer to oven and bake on 350F (175C) for 20 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Allow to cool completely before decorating with cream cheese frosting.
Cream cheese frosting:
- Combine butter and cream cheese in the bowl of a stand mixer or in a large bowl with an electric mixer and beat until creamy.
- Add vanilla extract and salt and stir well to combine.
- With mixer on low, gradually add powdered sugar until completely combined.
- Use to frost completely cooled cake or cupcakes.
additional Topping Options:
Oreo "dirt" topping: Grind a few oreos in a blender until it's finely processed to look like dirt.
Assembly:
Frost cooled cupcakes with cream cheese frosting and sprinkle on crushed oreos, and optionally, garnish with miniature carrots!
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Mini Carrot Cake Cupcakes
Ingredients
- 1 ¼ cups all purpose flour 157g
- ½ cup granulated sugar 100g
- ½ cup light brown sugar packed 100g
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¾ cups canola oil 180ml
- ⅓ cups milk (80 ml)
- 2 large eggs room temperature
- 1 ½ teaspoons vanilla extract
- 1 ½ cups grated carrots 170g
- ½ cup chopped walnuts or pecans optional (60g)
- zest of orange peel and fresh grated ginger optional
- ½ cup salted butter softened 1 stick (113g)
- 8 oz cream cheese softened 226g
- 1 teaspoon vanilla extract
- 4 cups powdered sugar 500g
Instructions
MINI CUPCAKES:
- Preheat oven to 350F (175C) and line your mini terracotta pots of 18-24 count muffin pans with paper liners.
In the bowl of a stand mixer (or in a large bowl using an electric mixer), whisk together flour, sugars, baking powder, baking soda, salt, cinnamon and nutmeg.
Stir in canola oil. Add eggs, one at a time, beat until well-combined.
Stir in vanilla extract and milk.
Add carrots and optional nuts, ginger, and orange zest (if using). and stir until combined.
Evenly divide batter into cupcake liners, filling each ¾ of the way full. Transfer to oven and bake on 350F (175C) for 16-18 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
Allow to cool completely before decorating with cream cheese frosting.
CREAM CHEESE FROSTING:
Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.
Add vanilla extract and salt and stir well to combine.
With mixer on low, gradually add powdered sugar until completely combined.
Use to frost completely cooled cake or cupcakes.
ADDITIONAL TOPPING OPTIONS:
Oreo "dirt" topping: Grind a few oreos in a blender until it's finely processed to look like dirt.
ASSEMBLY:
Frost cooled cupcakes with cream cheese frosting and sprinkle on crushed oreos, and optionally, garnish with miniature carrots!
I have a question. In your recipe there is no milk, but in your instructions it says to add milk. Is there supposed to be milk and how much?
Thank you for your question! It should have 1/3 cup, I've edited the post. xoxo