Mini Carrot Cake Muffins

These Mini Carrot Cake Muffins are so simple and are perfect for satisfying any sweet tooth, with or without the cream cheese frosting.

Mini Carrot Cake Muffins

Today is my Birthday!!  It’s the one before the “big 5-0”.  That one I had always said I would stop counting at.  I have come a long way in my thinking now that it’s here though.

I have never felt more happy and fulfilled as I do at 49.  Ever since I started working out and eating with purpose competing in my first bikini competition, I feel younger than I have in years.

I now actually look forward to that next decade with eagerness.  It is my hope and desire to keep getting better and in better shape each year as long as I can.

My sweet daughter is responsible for this recipe and post solely herself!  She baked and took all the pictures of these cute little muffins for my birthday dessert.

She knows me so well and knows that my all-time fav dessert is carrot cake. But she also know that I would so appreciate something a little healthier as my treat.  So she searched for a recipe that she could adapt to not only gluten free but cut the sugar in half as well.

She didn’t top them with cream cheese frosting as you typically would see carrot cake. But she asked me this morning if I would like to splurge a little and have it to dip into too.  Ah, yes!  A girl has to splurge a little on her birthday!!

Feel free to top these little nuggets with the cream cheese frosting if you’d like to.   They are super moist and so delicious!!

Ingredients for Mini Carrot Cake Muffins

, makes 24 mini muffins or 12 regular muffins

1 1/2 cups all purpose flour (gluten free or regular)
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp nutmeg
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt

2 cups carrots, peeled and finely grated and chopped
2 large eggs, at room temperature
1/4 cup lowfat buttermilk, at room temperature
1/2 cup granulated sugar
1/2 cup canola oil
1 tsp vanilla extract

Cream Cheese Frosting, optional
1/2 package cream cheese, softened
1/2 stick unsalted butter at room temperature
3 cups confectioners sugar, sifted
1 tsp pure vanilla extract

How to Make Mini Carrot Cake Muffins

Preheat oven to 325 degrees F.

Line mini muffin tin with paper liners.

In a medium bowl, mix together the flour, ground cinnamon, ground ginger, nutmeg, baking soda, baking powder, and salt, .

In a large bowl, mix the carrots, eggs, buttermilk, sugar, oil, and vanilla extract.

Slowly add the flour mixture to the carrot mixture and mix well with a rubber spatula until combined well.

Fill each mini muffin tin about 2/3 full.

Bake for 20-22 minutes or until a toothpick comes out clean.

Allow cupcakes to cool in tin for 5 minutes then transfer cupcakes to wire racks to cool completely.

ENJOY!!

Mini Carrot Cake Muffins

hese Mini Carrot Cake Muffins are so simple and are perfect for satisfying any sweet tooth, with or without the cream cheese frosting.

5 from 2 votes

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Course: Dessert

Cuisine: American

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 20 minutes

Servings: 24

Calories: 189kcal

Author: Sherri Hagymas

Ingredients

• ▢ 1 1/2 cups all purpose flour gluten free or regular
• ▢ 1/2 tsp ground cinnamon
• ▢ 1/2 tsp ground ginger
• ▢ 1/8 tsp nutmeg
• ▢ 1/2 tsp baking soda
• ▢ 1 tsp baking powder
• ▢ 1/2 tsp salt
• ▢ 2 cups carrots peeled and finely grated and chopped
• ▢ 2 large eggs at room temperature
• ▢ 1/4 cup lowfat buttermilk at room temperature
• ▢ 1/2 cup granulated sugar
• ▢ 1/2 cup canola oil
• ▢ 1 tsp vanilla extract

Cream Cheese Frosting, optional

• ▢ 1/2 package cream cheese softened
• ▢ 1/2 stick unsalted butter at room temperature
• ▢ 3 cups confectioners sugar sifted
• ▢ 1 tsp pure vanilla extract

Instructions

• Preheat oven to 325 degrees F.
• Line mini muffin tin with paper liners.
• In a medium bowl, mix together the flour, ground cinnamon, ground ginger, nutmeg, baking soda, baking powder, and salt, .
• In a large bowl, mix the carrots, eggs, buttermilk, sugar, oil, and vanilla extract.
• Slowly add the flour mixture to the carrot mixture and mix well with a rubber spatula until combined well.
• Fill each mini muffin tin about 2/3 full.
• Bake for 20-22 minutes or until a toothpick comes out clean.
• Allow cupcakes to cool in tin for 5 minutes then transfer cupcakes to wire racks to cool completely.

For the Cream Cheese Frosting:

• In a mixing bowl, cream together the cream cheese, confectioners sugar and butter on medium speed until smooth.
• Then add the vanilla extract.
• Continue to mix on medium-high until the frosting is light and fluffy.
• ENJOY!!

Notes

Nutritional information is with the cream cheese frosting.

Nutrition

Serving: 1mini cupcake | Calories: 189kcal | Carbohydrates: 26g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 105mg | Potassium: 78mg | Sugar: 19g | Vitamin A: 1925IU | Vitamin C: 0.7mg | Calcium: 24mg | Iron: 0.5mg

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