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Mini Carrot Cupcakes

Mini Carrot Cupcakes with Cream Cheese Frosting

How to make delicious Mini Carrot Cupcakes with Cream Cheese Frosting for a bunny themed party!

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Author Recipe adapted from These Peas are Hollow

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 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 3/4 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.

Recipe 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!