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Moist Mini Carrot Cake Cupcakes with Cream Cheese Rosette Frosting

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These mini carrot cake cupcakes are moist, warmly spiced, and topped with a delicate cream cheese rosette frosting. Perfect for any occasion, they are easy to make and loved by kids and adults alike.

Ingredients

Scale
  • 1 ½ cups (190 g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ¾ cup (150 g) granulated sugar
  • ¼ cup packed (50 g) brown sugar
  • ½ cup (120 ml) vegetable oil (can substitute with melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups finely shredded carrots (about 3 medium carrots, peeled and shredded)
  • ½ cup drained crushed pineapple (optional)
  • ½ cup chopped walnuts or pecans (optional)
  • 8 ounces (225 g) cream cheese, softened (use full-fat for best creaminess)
  • ½ cup (115 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 24-cup mini muffin pan with paper liners or grease lightly.
  2. In a large bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk to combine evenly.
  3. In another bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and glossy.
  4. Pour wet ingredients into dry ingredients and gently fold with a rubber spatula until just combined; a few lumps are okay.
  5. Stir in shredded carrots and crushed pineapple. If using, fold in chopped nuts.
  6. Spoon batter into mini muffin cups, filling each about ¾ full. Tap pan lightly to settle batter.
  7. Bake for 15–18 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  9. For frosting, beat cream cheese and butter together until smooth and creamy (2–3 minutes). Gradually add powdered sugar on low speed, then increase speed until fluffy.
  10. Beat in vanilla extract and a pinch of salt.
  11. Fill a piping bag fitted with a large star tip with frosting. Pipe rosettes on each cupcake starting from the center and swirling outward.
  12. If frosting is too soft, refrigerate for 15 minutes before piping; if too stiff, add a teaspoon of milk to loosen.

Notes

Use finely shredded carrots for moist texture without grit. Drain crushed pineapple well to avoid soggy cupcakes. Fold batter gently to avoid toughness. Keep cream cheese and butter at room temperature for smooth frosting. Use a small cookie scoop for even cupcake sizes. Refrigerate frosting if too soft before piping.

Nutrition

Keywords: carrot cake cupcakes, mini cupcakes, cream cheese frosting, easy dessert, moist carrot cake, homemade frosting

Find it online: https://elvafood.com/moist-mini-carrot-cake-cupcakes-recipe-easy-homemade-cream-cheese-frosting/