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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Hussaini Zaidi
[email protected]I'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
[email protected]These cupcakes are the perfect fall treat. They're moist, flavorful, and have just the right amount of spice.
Marvin Macalino
[email protected]I made these cupcakes for a bake sale and they sold out in minutes. They were a huge success!
Md Aftab
[email protected]These cupcakes were a hit at my daughter's birthday party. They were easy to make and everyone loved them.
roman is back TiK Tok
[email protected]I thought the cupcakes were a bit bland, but the frosting was delicious.
Pamela Hydress
[email protected]These cupcakes were a bit too dense for my taste, but the flavor was good.
Altaaf Jaffer
[email protected]I'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
[email protected]These cupcakes were a great way to use up some leftover carrots. They were easy to make and very tasty.
Jeanna Dotson
[email protected]The cupcakes were a bit too moist for my taste, but the frosting was delicious.
Asanda Myeni
[email protected]I loved the unique flavor of these cupcakes. The carrot and spice combination was perfect.
Chinaa Bankz24
[email protected]These cupcakes were easy to make and turned out great! I would definitely make them again.
kwaning shadrack
[email protected]I thought the cupcakes were a bit dry, but the frosting was delicious.
jacob milliner
[email protected]These cupcakes were a bit too sweet for my taste, but overall they were still good.
Young
[email protected]Delicious! The cupcakes were moist and flavorful, and the cream cheese frosting was the perfect complement.
Syl Mil
[email protected]I'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
[email protected]These 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.