Mini Carrot Cake Cupcakes Recipe


The best carrot cake recipe hands down. In a cute mini cupcake form!



For the Carrot Cake Cupcakes:

  • 2 cup flour
  • 2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 3 eggs
  • 3/4 cup buttermilk
  • 3/4 cup vegetable oil (peanut oil if you want something more flavorful)
  • 1 1/2 cup white sugar
  • 2 teaspoon vanilla extract
  • 2 cups shredded carrots
  • 1 cup sweetened shredded coconut
  • 1 cup chopped walnuts
  • 1 8 oz can crushed pineapple in juice
  • 1 cup raisins (I use golden raisins)

For the Cream Cheese Frosting:

  • 1/2 block (4 ounces) full fat cream cheese
  • 4 ounces unsalted butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 pinch of salt


  1. Preheat your oven to 350°F. Line with cupcake liners or grease and flour 2-3 cupcake tins.
  2. First start with your dry ingredients. Add the flour, baking soda, salt, and cinnamon to a sifter and sift to blend the ingredients into a bowl.
  3. In a separate bowl, combine your eggs, buttermilk, oil, sugar and vanilla extract. Blend only until even.
  4. Add your flour blend, one cup at a time, to your egg and sugar mixture. Mix only until evenly blended.
  5. Combine your shredded carrots, coconut, walnuts, pineapple, and raisins in a bowl.
  6. Last, fold your carrot blend into your cake batter. Continue to fold until evenly blended.
  7. Pour into your cupcake tins and fill to around 2/3 full. This carrot cake does not rise like blueberry muffins would. But I still recommend only filling to 2/3 full.
  8. Bake at 350°F for around 22 minutes. Check them with a toothpick before removing them from the oven. Your toothpick should come out crumbly and not too wet.
  9. Allow to cool completely before frosting.
  10. To make the cream cheese frosting, combine your frosting ingredients (butter, powdered sugar, vanilla extract and salt) into a Kitchen-Aid mixer or use an electric mixer to beat until evenly blended on medium speed.
  11. Scrape the sides as you mix. Your finished cream cheese frosting should feel whipped and perfectly blended.
  12. Add 1-2 tablespoons of frosting to each cupcake. If you are feeling fancy, shave with a microplane a touch of carrot to the top.
  13. Serve immediately or store in the fridge for 2-3 days. Cream cheese frosting can be store separately in a lidded container in the fridge for up to 5 days.

Keywords: carrot cake, carrot cake cupcakes, carrot cake with cream cheese frosting, cake recipes, dessert recipes, sweets, Easter

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