Bird Bakery Award-Winning Carrot Cake Mini Cupcakes Recipe

Name: Bird Bakery Award-Winning Carrot Cake Mini Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Preheat the oven to 350 degrees F. Line mini cupcake pans with cupcake liners.
2
In a small bowl, sift together the flour, baking soda, cinnamon and salt.
3
Set aside.
4
In a large bowl, beat together the eggs while adding the oil, buttermilk, sugar and vanilla one at a time.
5
Mix until well incorporated.
6
Slowly add the flour mixture into the large bowl to combine.
7
Stir in the pineapple, carrots, coconut, raisins and walnuts.
8
Scoop the batter into the prepared cupcake pans, filling each cup about three-quarters of the way full.
9
Bake for 12 to 15 minutes, rotating the pans after 6 or 7 minutes (see Cook's Note).
10
Let the cupcakes cool completely before frosting with the Cream Cheese Frosting.
11
Garnish with additional chopped walnuts.
12
In a stand mixer with the paddle attachment, beat the butter, cream cheese and confectioners' sugar.
13
Then slowly add in the milk, vanilla and orange zest and juice and mix until combined.

3464

kcal

Calories

183

Fat

447

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2 cups flour, 1/2 tablespoon baking soda, 1/2 tablespoon cinnamon, 1/2 teaspoon fine salt, and more.

Yes, Bird Bakery Award-Winning Carrot Cake Mini Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Bird Bakery Award-Winning Carrot Cake Mini Cupcakes

How did you like this recipe?

Frequently Asked Questions