Mini Carrot Cup Cakes Recipe

Name: Mini Carrot Cup Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; 1 cup sugar; 1 cup brown sugar; 4 tablespoons unsalted butter, melted (1/2 stick); 1/2 cup vegetables or 1/2 cup canola oil; 1/8 cup fresh orange juice; 1 tablespoon orange zest; 2 teaspoons vanilla extract; 2 cups flour; 2 teaspoons baking powder; 2 teaspoons baking soda; 1/2 teaspoon salt; 3 teaspoons cinnamon; 1 teaspoon nutmeg; 3 1/2 cups grated carrots; 1 cup chopped walnuts (optional); For the frosting; 8 ounces cream cheese, room temperature; 6 tablespoons butter, room temperature; 3 cups powdered sugar, sifted; 3 teaspoons vanilla extract; 2 teaspoons cinnamon; 1/2 teaspoon nutmeg

Servings: persons

4 eggs
1 cup sugar
1 cup brown sugar
4 tablespoons unsalted butter, melted (1/2 stick)
1/2 cup vegetables or 1/2 cup canola oil
1/8 cup fresh orange juice
1 tablespoon orange zest
2 teaspoons vanilla extract
2 cups flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
3 teaspoons cinnamon
1 teaspoon nutmeg
3 1/2 cups grated carrots
1 cup chopped walnuts (optional)
For the frosting
8 ounces cream cheese, room temperature
6 tablespoons butter, room temperature
3 cups powdered sugar, sifted
3 teaspoons vanilla extract
2 teaspoons cinnamon
1/2 teaspoon nutmeg

1
Preheat the oven to 350 degrees Fahrenheit. Grate the carrots by hand or with a food processor.
2
In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3
In a separate bowl, whisk together the eggs, sugar, brown sugar, butter, oil, orange juice, orange zest, and vanilla extract.
4
Fold the wet mixture into the dry ingredients until just incorporated.
5
Add the carrots to the batter and mix until fully incorporated.
6
Add the chopped walnuts to the batter.
7
Line mini cupcake tins with liners, and fill each liner about 2/3 full. Bake for 12 minutes, or until a toothpick comes out clean.
8
Using a stand mixer or hand mixer, combine cream cheese and butter until smooth. Slowly add the sifted powdered sugar. Once incorporated, add vanilla extract, cinnamon, and nutmeg. Mix until combined.
9
Frost the cupcakes and enjoy!

2141

kcal

Calories

107

Fat

277

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 23 ingredients. The key ingredients include: 4 eggs, 1 cup sugar, 1 cup brown sugar, 4 tablespoons unsalted butter, melted (1/2 stick), and more.

Yes, Mini Carrot Cup Cakes 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.

Mini Carrot Cup Cakes

How did you like this recipe?

Frequently Asked Questions