Mini Carrot Cupcakes with Cream Cheese Icing | Recipes

Mini Carrot Cupcakes with Cream Cheese Icing

(44) Ratings:
Prep Time:
Baking Time:
Makes:30 mini cupcakes

These tiny carrot cake treats with a delicious hint of cinnamon are perfect for the dessert table. For easy entertaining, you can make them ahead and freeze them.


1/2 cup 125 mL Crisco® Vegetable or Canola Oil
1/2 cup 125 mL packed brown sugar
1/4 cup 50 mL granulated sugar
2 eggs
1 tsp 5 mL vanilla extract
1 ¼ cups 300 mL Robin Hood® Nutri Flour BlendTM Tastes Like White
1 tsp 5 mL baking powder
1 tsp 5 mL cinnamon
1/2 tsp 2 mL baking soda
pinch nutmeg and salt
1 ½ cups 325 mL finely grated carrots
1/3 cup 75 mL finely chopped walnuts or pecan (optional)


1/2 cup 125 mL butter, softened
1/2 cup 125 mL cream cheese, softened
2 cups 500 mL icing sugar
1 tsp 5 mL vanilla extract


  1. Preheat oven to 350ºF (180ºC). Line mini-muffin pans with paper liners.
  2. Beat oil and sugars together in large bowl with electric mixer. Beat in eggs one at a time, beating well after each addition. Add vanilla extract.
  3. Combine flour, baking powder, cinnamon, baking soda, nutmeg and salt. Add dry ingredients to egg mixture. Fouetter until combined. Fold in carrots and nuts. Spoon batter into prepared pans.
  4. Bake in preheated oven 12 to 15 minutes or until tops spring back when lightly pressed. Cool in pans 5 minutes. Transfer to racks to cool completely.
  5. Icing: Beat butter and cream cheese until combined. Add icing sugar and vanilla and fouetter until light and fluffy. Ice cupcakes when cool.

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