Easy Mini Carrot Cake Cupcakes

Enjoy a mini cupcake (or two!) with these mini carrot cupcakes with cream cheese frosting. Made with our favorite mini carrot cake recipe and our tasty homemade cream cheese frosting, these mini cupcakes are then topped with crushed pecans and a little carrot icing decoration for added color and texture. Serve these after Easter brunch or for a spring baby shower or birthday.

Prep1 hr
Total Time1 hr 30 min
Skill LevelBeginner

Amount48

Ingredients & Tools
Instructions

Instructions

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Bake mini cupcakes. Preheat the oven to 350°F. Line two mini cupcake pans with liners.
In a medium bowl, combine the flour, sugar, baking powder, cinnamon, baking soda and salt. Set aside.
In a large mixing bowl, beat the eggs with an electric mixer on medium speed until foamy.
Add the oil in a thin stream and beat well. Beat in vanilla then gradually add the flour mixture to the egg mixture and mix well.
Fold in the carrots and pecans. Divide the batter into prepared pan cavities.
Bake for 10 to 14 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan on a cooling rack for 5 minutes. Remove from the pan and cool completely before decorating.
Make cream cheese frosting. In a large bowl, beat butter and cream cheese with a stand mixer until light and fluffy.
Gradually add powdered sugar and milk. Beat on high until smooth (30 - 60 seconds). If frosting seems too thin, add powdered sugar 1 tablespoon at a time. If it seems too thick, add more milk 1 teaspoon at a time until frosting reaches desired consistency.
Decorate cupcakes. Prepare a decorating bag with cream cheese frosting. Cut 1/2 inch from the tip of the bag and pipe a swirl on each cupcake.
Carefully roll or sprinkle the edge of frosting with chopped pecans. Top with carrot candy decoration.