Deliciously moist and wonderfully spiced, these small batch carrot cake cupcakes with cream cheese frosting are a perfect treat for any occasion. Whether you’re celebrating a birthday, enjoying afternoon tea, or simply indulging in a sweet craving, these delightful little cakes are sure to please everyone. With their rich flavour and fluffy texture, they’re the perfect way to showcase the humble carrot.
What You’ll Need for Delicious Small Batch Carrot Cake Cupcakes with Cream Cheese Frosting
To whip up this easy and scrumptious recipe, gather the following ingredients:
- 3/4 cup (95g) all-purpose flour
- 1/2 cup (100g) granulated sugar (or 1 tablespoon brown sugar for added depth)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Pinch of salt
- 1 large egg, room temperature
- 1/3 cup (80ml) neutral oil (canola or vegetable)
- 1 teaspoon vanilla extract
- 1 cup (about 2 medium) finely grated carrots, lightly packed
- Optional: 2 to 3 tablespoons chopped walnuts or pecans
- Optional: 2 tablespoons crushed pineapple, well drained
For the Frosting:
- 4 ounces (113g) cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1/2 to 3/4 cup (60-90g) powdered sugar, to taste
- 1/2 teaspoon vanilla extract
- Pinch of salt
Step-by-Step Delicious Small Batch Carrot Cake Cupcakes Recipe
- Preheat your oven to 350°F (175°C) and line a 6-cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another large bowl, whisk the egg, sugar, oil, and vanilla until the mixture is smooth and slightly pale.
- Gently add the dry ingredients to the wet ingredients, stirring until no flour spots remain.
- Fold in the grated carrots and any optional mix-ins like nuts or pineapple. The batter will be quite thick.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 16 to 19 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs.
- Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
- For the frosting, in a mixing bowl, beat the cream cheese and butter together until smooth.
- Gradually add the powdered sugar, vanilla, and salt, mixing until you achieve your desired thickness for the frosting.
- Once the cupcakes are completely cool, spread the cream cheese frosting generously over each cupcake and top with chopped nuts if you like.
How to Serve Delicious Small Batch Carrot Cake Cupcakes
These carrot cake cupcakes can be served in various delightful ways. They make a splendid addition to a tea party or birthday celebration. For an extra touch, consider garnishing with a sprinkle of cinnamon on top of the frosting or a small piece of candied carrot. Pair them with a lovely cup of tea or coffee for a truly satisfying treat.
Helpful Tricks for Delicious Small Batch Carrot Cake Cupcakes
- Make Ahead: You can prepare the batter in advance and store it in the fridge for a few hours before baking. Just give it a good stir before filling your cupcake liners.
- Store Properly: If you have any leftovers (though unlikely!), store the cupcakes in an airtight container at room temperature for up to three days. The frosted cupcakes can also be refrigerated for up to a week.
- Mix-In Variations: Feel free to play with the mix-ins. Dried fruits like raisins or shredded coconut can add a nice twist to the traditional recipe.
Delicious Small Batch Carrot Cake Cupcakes FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute half of the flour with whole wheat for a healthier option. The texture may be slightly denser.
What can I use instead of cream cheese for frosting?
If you prefer a dairy-free option, you can substitute the cream cheese with a dairy-free cream cheese alternative or use whipped coconut cream for a lighter frosting.
How do I know when the cupcakes are done?
Check for doneness by inserting a toothpick into the centre of a cupcake. It should come out clean or with a few moist crumbs but no batter.
These small batch carrot cake cupcakes with cream cheese frosting are not just easy to make; they’re also a delightful way to enjoy a classic dessert in a manageable size. So, gather your ingredients, and give this tasty recipe a go – you won’t be disappointed! Happy baking!