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Moist Mini Carrot Cake Cupcakes with Cream Cheese Roses

moist mini carrot cake cupcakes - featured image
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These mini carrot cake cupcakes are moist, flavorful, and topped with delicate cream cheese roses, perfect for any occasion. They combine simple ingredients with a cozy spice blend and a tangy, creamy frosting.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 ½ cups (about 150g) finely shredded carrots
  • ⅓ cup (80ml) crushed pineapple, drained (optional)
  • ½ cup (60g) chopped walnuts (optional)
  • 8 oz (225g) cream cheese, softened
  • 4 tbsp (56g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar, sifted
  • 1 tsp vanilla extract (for frosting)
  • 1 tsp fresh lemon zest
  • Food coloring (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line a mini muffin tin with silicone or paper liners.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk granulated sugar, brown sugar, and vegetable oil until blended. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  4. Fold in shredded carrots and drained crushed pineapple gently into the wet mixture.
  5. Slowly add dry ingredients to wet ingredients, mixing just until combined. Fold in chopped walnuts if using.
  6. Spoon batter evenly into mini liners, filling about ¾ full. Yield is roughly 24 mini cupcakes.
  7. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool cupcakes completely on a wire rack before frosting.
  9. For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, beating until fluffy. Mix in vanilla extract and lemon zest. Add food coloring if desired.
  10. Fill a piping bag fitted with a star tip with frosting. Pipe cream cheese roses by starting from the center of each cupcake and spiraling outward.
  11. Chill cupcakes in the refrigerator for at least 30 minutes to set frosting before serving.

Notes

Keep shredded carrots finely grated for best texture. Drain pineapple well to avoid soggy batter. Use softened cream cheese and butter for smooth frosting. If frosting is too stiff, add a splash of milk or cream. Check cupcakes at 15 minutes to avoid overbaking. Practice piping roses on parchment paper first if new to piping.

Nutrition

Keywords: carrot cake, mini cupcakes, cream cheese frosting, easy dessert, moist carrot cake, homemade cupcakes, party treats

Find it online: https://emmaoven.com/moist-mini-carrot-cake-cupcakes-with-cream-cheese-roses-recipe-for-perfect-homemade-treats/