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Carrot-Cake Mini Cupcakes

  • 42servings

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Source: ca.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H
MineralsNatrium, Fluorine, Chromium, Calcium, Potassium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1.00 cup(s) sugar

  2. 2.00 large eggs , room temperature

  3. 1/2 cup(s) vegetable oil

  4. 1/2 teaspoon(s) pure vanilla extract

  5. 1/4 cup(s) buttermilk

  6. 1 1/20 cup(s) all-purpose flour

  7. 1.00 teaspoon(s) ground cinnamon

  8. 1.00 teaspoon(s) baking powder

  9. 1/2 teaspoon(s) baking soda

  10. 1/2 teaspoon(s) salt

  11. 1 1/20 cup(s) grated carrots

  12. 1/2 cup(s) raisins

  13. Maple Cream Cheese Frosting

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Line 42 mini muffin cups with mini cupcake liners; set aside.

  2. Beat sugar, eggs, oil, vanilla, and buttermilk together in the bowl of an electric mixer fitted with a paddle attachment until well combined.

  3. 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.

  4. 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.

  5. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes , apple pie recipes , and chocolate cake recipes .

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