Mini Carrot Cupcakes with Cream Cheese Frosting
Ingredients
For the cupcakes:
For the frosting:
Instructions
Make the cupcakes:
Make the frosting:
Ingredients
For the cupcakes:
- 4 large eggs
- 2 cups sugar
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 1/2 teaspoon salt
- 3 cups lightly packed grated carrots
For the frosting:
- 2 (8-oz.) packages cream cheese, at room temp
- 1 cup (2 sticks) unsalted butter, at room temp
- 1 Tablespoon vanilla extract
- 4 cups confectioners’ sugar
Instructions
Make the cupcakes:
- Preheat the oven to 325°F. Line a muffin tin with cupcake wrappers.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the eggs, sugar and vegetable oil.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice and salt. Gradually add the flour mixture to the stand mixer, beating just until combined then stir in the carrots.
- Fill the cupcake wrappers 2/3 full with the batter then bake the cupcakes for 20 to 25 minutes or until a toothpick inserted comes out clean. Remove the cupcakes from the oven and transfer them to a rack to cool completely while you make the frosting and decorations.
Make the frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth then add the butter and vanilla extract and continue beating until well combined.
- Sift in the confectioners’ sugar and beat until smooth and creamy.
- Set the frosting aside. (If piping the frosting, cover it with plastic wrap and refrigerate it until you’re ready to pipe it, as chilling it will help it firm up.)