MINI CARROT CUPCAKES WITH CREAM CHEESE FROSTING

Mini Carrot Cupcakes

I always make cupcakes for my kids birthday parties as I love how festive they look and kids always devour them!  As my youngest daughter’s birthday party was all about Miffy (and bunnies), I thought of making carrot cupcakes in the hope of keeping things on the “healthy side” (well… at least they did have carrots inside!).  I also made them small as I think they are the best size for kids parties, they are easier to handle and you never have leftovers.  I decorated them with a classic cream cheese frosting… yum!  If you follow me on Facebook, Twitter, Instagram or Google+, you will have recognised the toppers as I posted a picture of them a few days ago.  I had a blast making these tiny fondant carrot toppers!  And they were very easy to make… all you need is a little orange and green fondant and a knife!  Don’t they look cute??  Enjoy!

Mini Carrot Cupcakes

MINI CARROT CUPCAKES WITH CREAM CHEESE FROSTING
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: American
Serves: makes 2 dozen normal sized cupcakes
Ingredients
Carrot Cupcakes
  • 250 gms – 2 cups all purpose flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 tsp ground ginger
  • 400 gms – 2 cups sugar
  • 1 ¼ cups vegetable oil
  • 4 large eggs, at room temperature
  • 390 gms – 3 cups grated carrots
Cream Cheese Frosting
  • 450 gms – 16 oz. FULL FAT (see notes) cream cheese, softened
  • 115 gms – ½ cup unsalted butter, at room temperature
  • 1 tsp vanilla extract
  • 300 gms – 2 ½ cups confectioners/icing sugar
  • 1 pinch of salt
Fondant Carrot Toppers
  • Orange Fondant
  • Green Fondant
  • Water
Instructions
Carrot Cupcakes
  1. Put the flour, baking soda, salt, cinnamon, nutmeg and ginger in a bowl and whisk together.
  2. In another bowl, whisk together the oil and sugar until combined. Add the eggs one at a time, whisking to incorporate between each addition.
  3. Add the wet ingredients to the dry ingredients. Add the grated carrots and gently mix with a wooden spoon until combined.
  4. Line a muffin tin with paper cups and spoon the mixture into them, until each cup is about ¾ full.
  5. Bake in a preheated oven at 180°C – 355°F for 15 to 20 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and transfer to a wire rack to cool down.
Fondant Carrot Toppers
  1. Make small rounded triangles with the orange fondant (try to make them look like carrots).
  2. Make some indentations with a knife along the “carrot” to make it look more real.
  3. With a toothpick, make a small hole at the wider end of each carrot and, using a little water as glue, attach a small piece of green fondant to make it look like carrot leaves.
  4. Let the toppers dry for a few minutes and then put them in an air tight container until ready to use.
Cream Cheese Frosting
  1. In a stand mixer, combine the cream cheese and butter, and beat on medium high speed until smooth. Add the vanilla and salt and mix until incorporated.
  2. Gradually add the icing sugar, and beat until light and fluffy (this will take about 3-4 minutes).
  3. Pipe onto the cold cupcakes and decorate with the carrot toppers.
Notes
I made half the above dose and got 34 mini cupcakes (3.5 cm – 1 ¼ inch in diameter).

I made the cupcakes in advance and froze them. I thawed them at room temperature the day of the party and frosted them before serving.

Use only full fat cream cheese. I tried it with reduced fat cream cheese, but the frosting was way too soft and had to make it again!

Mini Carrot Cupcakes

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