CARROT-CAKE MINI CUPCAKES
These irresistible carrot-cake mini cupcakes are simple to make and are sure to please everyone's sweet tooth.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 42 mini cupcakes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Line 42 mini muffin cups with mini cupcake liners; set aside.
- 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.
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Hussaini Zaidi
zh@gmail.comI've made these cupcakes several times now, and they always turn out perfect. They're my go-to recipe for carrot cake cupcakes.
Bpeen Neupane
b.n62@hotmail.comThese cupcakes are the perfect fall treat. They're moist, flavorful, and have just the right amount of spice.
Marvin Macalino
marvinmacalino@gmail.comI made these cupcakes for a bake sale and they sold out in minutes. They were a huge success!
Md Aftab
aftab-m64@yahoo.comThese cupcakes were a hit at my daughter's birthday party. They were easy to make and everyone loved them.
roman is back TiK Tok
i-roman71@yahoo.comI thought the cupcakes were a bit bland, but the frosting was delicious.
Pamela Hydress
phydress75@hotmail.frThese cupcakes were a bit too dense for my taste, but the flavor was good.
Altaaf Jaffer
j3@hotmail.comI'm not a big fan of carrot cake, but I really enjoyed these cupcakes. They were moist and flavorful, and the cream cheese frosting was the perfect touch.
Adesina Ademola
adesina_a27@yahoo.comThese cupcakes were a great way to use up some leftover carrots. They were easy to make and very tasty.
Jeanna Dotson
jeanna.dotson61@gmail.comThe cupcakes were a bit too moist for my taste, but the frosting was delicious.
Asanda Myeni
asanda-m@yahoo.comI loved the unique flavor of these cupcakes. The carrot and spice combination was perfect.
Chinaa Bankz24
bankz24.chinaa@gmail.comThese cupcakes were easy to make and turned out great! I would definitely make them again.
kwaning shadrack
s44@gmail.comI thought the cupcakes were a bit dry, but the frosting was delicious.
jacob milliner
j_m88@aol.comThese cupcakes were a bit too sweet for my taste, but overall they were still good.
Young
young69@gmail.comDelicious! The cupcakes were moist and flavorful, and the cream cheese frosting was the perfect complement.
Syl Mil
syl_mil22@gmail.comI've made these cupcakes several times now, and they always turn out perfect. They're so easy to make, and they're always a crowd-pleaser.
Teyan Kauser
tk67@hotmail.comThese carrot cake mini cupcakes were a hit at my party! They were moist and flavorful, with a perfect balance of sweetness and spice. I loved the cream cheese frosting, which was light and fluffy.