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

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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

  • 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.

Reviews (15)

195 Ratings
  • 5 star values: 35
  • 4 star values: 72
  • 3 star values: 57
  • 2 star values: 25
  • 1 star values: 6
Rating: Unrated
05/18/2017
Do we have to add raisins in the cupcake
Rating: Unrated
04/17/2011
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!
Rating: Unrated
06/26/2010
This cake is very tasty!!!
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Rating: Unrated
12/25/2008
reallya queen of afternoon tea, i chnged raisins to pecan, not everyone likes raisins, it was fantastic.
Rating: Unrated
12/25/2008
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.
Rating: Unrated
08/13/2008
I made this recipe as described
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Rating: Unrated
08/08/2008
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:)
Rating: Unrated
08/08/2008
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:)
Rating: Unrated
08/02/2008
yesterday i made this cake and it was great!! My kids really loved it. thank u Martha.
Rating: Unrated
07/31/2008
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!
Rating: Unrated
07/31/2008
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!
Rating: Unrated
07/28/2008
Is there a printable template for those adorable toppers?
Rating: Unrated
04/01/2008
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.
Rating: Unrated
03/28/2008
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.
Rating: Unrated
02/23/2008
These cupcakes are great! I left out the raisins but substituted with a little bit of apple. Yum!