Best Carrot Cake Mini Cupcakes Recipes

Carrot-Cake Mini Cupcakes image

Provided by Martha Stewart

Yield Makes 42 mini cupcakes

Number Of Ingredients 13

1 cup sugar
2 large eggs, room temperature
1/2 cup vegetable oil
1/2 teaspoon pure vanilla extract
1/4 cup buttermilk
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups grated carrots
1/2 cup raisins
Maple Cream Cheese Frosting

Steps:

Preheat oven to 350 degrees. Line 42 mini muffin cups with mini cupcake liners; set aside.
Beat sugar, eggs, oil, vanilla, and buttermilk together in the bowl of an electric mixer fitted with a paddle attachment until well combined.
In a large bowl, sift together flour, cinnamon, baking powder, baking soda, and salt. Slowly add three-quarters of the flour mixture to the sugar mixture; mix until well combined. Add carrots and raisins to remaining flour mixture; toss to combine. Stir into batter until well combined.
Fill each muffin cup with about 2 teaspoons batter. Bake until a cake tester inserted into the center of cupcakes comes out clean, 10 to 12 minutes. Transfer cupcakes to wire rack to cool. Let cool completely before frosting with cream cheese frosting.

Bird Bakery Award-Winning Carrot Cake Mini Cupcakes image

Provided by Food Network

Categories dessert

Time 1h30m

Yield 2 1/2 dozen

Number Of Ingredients 21

2 cups flour
1/2 tablespoon baking soda
1/2 tablespoon cinnamon
1/2 teaspoon fine salt
3 organic brown eggs
3/4 cup vegetable oil
3/4 cup buttermilk, room temperature
1 3/4 cups fine sugar
1/2 tablespoon high-quality vanilla extract
1 cup chopped pineapple, drained
1 1/4 cups shredded carrots
1/2 cup shredded sweetened coconut
3/4 cup golden raisins
1/2 cup chopped walnuts, plus extra for garnish
1 recipe Cream Cheese Frosting, recipe follows
1 cup high-quality unsalted butter, such as Plugra, softened
1 1/2 cups cream cheese, softened
5 3/4 cups confectioners' sugar
1/4 cup whole milk
3/4 tablespoon high-quality vanilla extract
Zest and juice from 1 small orange

Steps:

Preheat the oven to 350 degrees F. Line mini cupcake pans with cupcake liners.
In a small bowl, sift together the flour, baking soda, cinnamon and salt. Set aside. In a large bowl, beat together the eggs while adding the oil, buttermilk, sugar and vanilla one at a time. Mix until well incorporated. Slowly add the flour mixture into the large bowl to combine. Stir in the pineapple, carrots, coconut, raisins and walnuts.
Scoop the batter into the prepared cupcake pans, filling each cup about three-quarters of the way full. Bake for 12 to 15 minutes, rotating the pans after 6 or 7 minutes (see Cook's Note). Let the cupcakes cool completely before frosting with the Cream Cheese Frosting. Garnish with additional chopped walnuts.
Cream Cheese Frosting:
In a stand mixer with the paddle attachment, beat the butter, cream cheese and confectioners' sugar. Then slowly add in the milk, vanilla and orange zest and juice and mix until combined.