Carrot Cake Mini Cupcakes
This is borrowed from Martha Stewart and I found the recipe on the website of her show. They’re perfect for little people parties and I made these for my nephew’s first birthday. They are equally as good, with or with out the raisins and while I iced them with traditional cream cheese icing, they probably don’t really need it. The recipe makes at least 4 dozen.
1 c. sugar AND 2 eggs
1/2 c. vegetable oil AND 1/2 t. vanilla AND 1/4 c. buttermilk
1 1/2 c. flour
1 t. EACH cinnamon AND baking powder
1/2 t. EACH baking soda AND salt
1 1/2 c. grated carrots AND 1/2 c. raisins
Preheat the oven to 350 and line 48 mini muffin cups with liners.
Using an electric mixer, beat the sugar, eggs, oil, vanilla and buttermilk until well combined. In a separate bowl, combine the flour, cinnamon, baking powder, baking soda and salt, then slowly add about 3/4’s of the dry ingredients to the sugar mixture and mix well. Add the grated carrot and the raisins (if using) to the remaining flour mixture and toss so all is coated, then stir into the batter until well combined.
Fill each muffin cup with about 2 teaspoons of batter and bake for 10 – 12 minutes, I find that 12 minutes for any mini cupcake is perfect in my oven. Transfer cupcakes to a rack to cool completely and then ice as you wish.
Also – I halved this recipe this time because I wanted to make 2 kinds of mini cupcakes and it worked out just fine – very quick too if the carrots are already grated – enjoy!
- Category: Cakes, Cupcakes, Carrot