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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.
Course
Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
20
minutes
minutes
Servings
24
Calories
189
kcal
Author
Sherri Hagymas
Ingredients
1 ½
cups
all purpose flour
gluten free or regular
½
teaspoon
ground cinnamon
½
teaspoon
ground ginger
⅛
teaspoon
nutmeg
½
teaspoon
baking soda
1
teaspoon
baking powder
½
teaspoon
salt
2
cups
carrots
peeled and finely grated and chopped
2
large eggs
at room temperature
¼
cup
lowfat buttermilk
at room temperature
½
cup
granulated sugar
½
cup
canola oil
1
teaspoon
vanilla extract
Cream Cheese Frosting, optional
½
package
cream cheese
softened
½
stick
unsalted butter at room temperature
3
cups
confectioners sugar
sifted
1
teaspoon
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 ⅔ 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:
1
mini cupcake
|
Calories:
189
kcal
|
Carbohydrates:
26
g
|
Protein:
1
g
|
Fat:
8
g
|
Saturated Fat:
2
g
|
Cholesterol:
23
mg
|
Sodium:
105
mg
|
Potassium:
78
mg
|
Sugar:
19
g
|
Vitamin A:
1925
IU
|
Vitamin C:
0.7
mg
|
Calcium:
24
mg
|
Iron:
0.5
mg