Recipe

Mini carrot cupcakes with cream cheese frosting

An aerial view shows cupcakes arranged on a glass plate and on a wire baking rack, on top of a marble countertop.

Total time:

30 to 35 minutes

Yield:

36 mini cupcakes

Perfect with or without creamy frosting, these little cupcakes are the perfect springtime treat! If you don’t add frosting, do they become muffins? Either way, they’re delicious!

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Ingredients

For the cupcakes:

2 large eggs
¾ cup (180 mL) sugar
½ cup (125 mL) canola oil
½ tsp (2.5 mL) vanilla extract
¼ cup (60 mL) buttermilk
1 ½ cups (375 mL) grated carrots (about 2 large carrots)
1 ½ cups (375 mL) all-purpose flour
1 tsp (5 mL) baking powder
½ tsp (2.5 mL) baking soda
1 tsp (5 mL) ground cinnamon
½ tsp (2.5 mL) salt

For the cream cheese frosting:

½ cup (125 mL) cream cheese
¼ cup (60 mL) butter
2 cups + (500 mL) icing sugar
1 tsp (5 mL) vanilla extract

Preparation

Preheat oven to 350°F (180°C).
Grease mini muffin pans (enough to make 36) or use mini paper liners; set aside.
In a large bowl and using a whisk, beat eggs, sugar, oil, vanilla extract, and buttermilk together until well combined.
In a separate bowl, whisk the flour, baking powder, baking soda, ground cinnamon, and salt.
Slowly add about 1 cup of the flour mixture to the sugar mixture; mix until well combined.
Add the grated carrots to the remaining flour mixture; toss to combine. Stir into batter until combined.
Divide the batter among the greased or paper-lined muffin pans (about 1 tbsp of batter for each cup).
Bake until a toothpick inserted into the centre of the cupcakes comes out clean, about 10 to 12 minutes.
Transfer cupcakes to a wire rack to cool completely before frosting.

To make the frosting:

In a medium bowl, beat the cream cheese, butter, icing sugar, and vanilla extract together using a hand-held mixer until smooth and creamy.
Frost the cupcakes, serve, and enjoy!

Note: The cupcakes will keep for up to three days in an airtight container on the counter, or up to five days in the refrigerator.