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Carrot-Cake Mini Cupcakes

These irresistible carrot-cake mini cupcakes are simple to make and are sure to please everyone's sweet tooth.

  • yield: Makes 42 mini cupcakes

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Ingredients

  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1/2 cup vegetable oil
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup buttermilk
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups grated carrots
  • 1/2 cup raisins
  • Maple Cream Cheese Frosting

Directions

  1. Step 1

    Preheat oven to 350 degrees. Line 42 mini muffin cups with mini cupcake liners; set aside.

  2. Step 2

    Beat sugar, eggs, oil, vanilla, and buttermilk together in the bowl of an electric mixer fitted with a paddle attachment until well combined.

  3. Step 3

    In a large bowl, sift together flour, cinnamon, baking powder, baking soda, and salt. Slowly add three-quarters of the flour mixture to the sugar mixture; mix until well combined. Add carrots and raisins to remaining flour mixture; toss to combine. Stir into batter until well combined.

  4. Step 4

    Fill each muffin cup with about 2 teaspoons batter. Bake until a cake tester inserted into the center of cupcakes comes out clean, 10 to 12 minutes. Transfer cupcakes to wire rack to cool. Let cool completely before frosting with cream cheese frosting.

Source
The Martha Stewart Show, September 2007

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Reviews (14)

  • 17 Apr, 2011

    This recipe is fantastic! I was nervous after reading several bad reviews in which people thought these cupcakes were dry and tasteless. Mine turned out most and delicious! My only addition was carrot puree to add extra carrot flavor! The icing is yummy too!! Thanks Martha!

  • 26 Jun, 2010

    This cake is very tasty!!!

  • 25 Dec, 2008

    reallya queen of afternoon tea, i chnged raisins to pecan, not everyone likes raisins, it was fantastic.

  • 25 Dec, 2008

    this is truly a queen of afternoon tea , i changed raisins to pecan, you know not everyone raisins fan so i can give chance for everyone to try it .it was fantastic.

  • 13 Aug, 2008

    I made this recipe as described

  • 8 Aug, 2008

    I made this recipe (changed a few things like not adding raisins and putting carrot puree instead of shavings) and they were soooooooo good. I made them "mini" for my son and neighbor children. I think the puree helped the actual muffin not be so bland. The frosting is fantastic - I could eat a bowl full of that by itself:)

  • 8 Aug, 2008

    I made these mini cupake recipe (changed a few things like not adding raisins and putting carrot puree instead of shavings) and they were soooooooo good. I made them for my son and our neighbor friends. I think the carrot puree helped with them not being bland. The frosting is fantastic - I could eat a bowl full of that by itself:)

  • 2 Aug, 2008

    yesterday i made this cake and it was great!! My kids really loved it.

    thank u Martha.

  • 31 Jul, 2008

    I made a batch of about 18 regular sized cupcakes and they were great! The cake itself was a little on the bland side, but i think that was merely because the frosting took most of the attention when it came to flavor. So the pretty much the muffins were good, my whole family loved them!

  • 31 Jul, 2008

    I made a batch of about 18 regular sized cupcakes and they were great! The cake itself was a little on the bland side, but i think that was merely because the frosting took most of the attention when it came to flavor. So the pretty much the muffins were good, my whole family loved them!

  • 28 Jul, 2008

    Is there a printable template for those adorable toppers?

  • 1 Apr, 2008

    I have a wonderful carrot cake recipe from Martha, I'm expecting the same quality of flavor and texture in this cupcakes recipe. I will do it and post my results.

  • 28 Mar, 2008

    I made these and thought they were very bland. I want more pizazz! This is the same recipe used in "Cupcakes" by Shelly Kaldunski. NIce texture but......not flavorfull enough to be worth the calories.

  • 23 Feb, 2008

    These cupcakes are great! I left out the raisins but substituted with a little bit of apple. Yum!