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Mini carrot cake cupcakes have taken the baking world by storm, captivating dessert lovers with their perfect blend of flavors and delightful presentation. These bite-sized treats offer a charming twist on the classic carrot cake, making them ideal for parties, celebrations, or simply for indulging yourself. Their appeal lies not only in their miniature size but also in their moist texture and velvety cream cheese frosting that elevates each bite to pure bliss.

Mini Carrot Cake Cupcakes

Discover the joy of baking with this delightful mini carrot cake cupcake recipe! These bite-sized treats offer a perfect blend of warm spices and moist texture, topped with creamy cream cheese frosting. Ideal for celebrations or a cozy afternoon snack, each cupcake brings a charming twist to the classic carrot cake. Enjoy making these irresistible mini cupcakes that are sure to impress family and friends while providing a guilt-free indulgence with nutritious ingredients!
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Ingredients
  

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup granulated sugar

1/4 cup packed brown sugar

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups finely grated carrots (about 3 medium carrots)

1/2 cup crushed pineapple, drained

1/4 cup chopped walnuts (optional)

1/4 cup raisins (optional)

For Cream Cheese Frosting:

4 oz cream cheese, softened

1/4 cup unsalted butter, softened

1 teaspoon vanilla extract

1 1/2 cups powdered sugar

A pinch of salt

Instructions
 

Preheat Your Oven: Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

      Combine Sugars and Wet Ingredients: In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs, one at a time, and then add in the vanilla extract.

        Incorporate Carrots and Pineapple: Gently fold in the grated carrots, crushed pineapple, and optional chopped walnuts and raisins to the wet mixture.

          Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.

            Fill Muffin Tins: Spoon the batter into the prepared mini muffin tin, filling each cup about 2/3 full.

              Bake: Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted in the center comes out clean.

                Cool Down: Remove from the oven and let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

                  Prepare the Frosting: In a medium bowl, beat the softened cream cheese and butter until smooth. Add the vanilla extract, then gradually incorporate the powdered sugar and a pinch of salt until creamy and well-blended.

                    Frost Cupcakes: Once the cupcakes are completely cooled, use a piping bag or a knife to frost each cupcake with the cream cheese frosting.

                      Serve and Enjoy: Decorate your mini carrot cake cupcakes with additional walnuts or a sprinkle of cinnamon if desired. Serve and relish the delightful flavors!

                        Prep Time, Total Time, Servings: 20 min | 40 min | 24 servings