Recipe Redux: Mini Carrot Cupcakes

I LOVE cupcakes, so I was thrilled when I learned they were the topic this month’s redux! They are just perfect little personal bundles of sweetness. Oh, but what kind to make for the challenge???? Chocolate, vanilla, something unique, oh how will I ever choose?

Then it hit me–Carrot! My mother makes me carrot cake every year for my birthday and has for I can’t remember how long. Oh how perfect to make little individual servings of my favorite cake. This recipe has been in my family forever, but to make mini cupcakes I wanted to tweak it a bit. I changed a little here and there, but the main change was the frosting. I am definitely a frosting person, love the creaminess with each little bite of cake. But I have to admit, the frosting on this carrot cake is often even too rich for my sweet tooth. I decided to cut the recipe in half and then place just a little dollop on each cake.

The result: perfection if I do say so myself. Tell me what you think….

Mini Carrot Cupcakes

Mini Carrot Cupcakes


  • 1 cup sugar
  • 3/4 cup canola oil
  • 2 eggs
  • 1 cup flour
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 1/2 cups freshly grated carrots
  • Frosting:
  • 2 oz reduced fat cream cheese, softened
  • 2 Tbls butter, softened
  • 1 cup powdered sugar


  1. Preheat oven to 350 degrees. Line mini cupcake pans with paper liners.
  2. In a large bowl, mix sugar and oil. Add eggs, one at a time, beating after each. Add dry ingredients. Beat one minute and add carrots.
  3. Fill cupcake pans half full. Bake 10-12 minutes until just set.
  4. Let cool in pan 10 minutes. Remove to wire racks and let cool completely.
  5. For frosting
  6. Beat cream cheese and butter until creamy. Add powdered sugar and continue to beat until it comes together and is creamy. Place a small amount on each cupcake.
  7. Makes about 60 mini cupcakes

Check out these other yummy, bite-sized treats too!

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4 Responses to Recipe Redux: Mini Carrot Cupcakes

  1. These look great, Heidi! I love that you only used a dollop of frosting, too. Looks delish!

  2. Diane Boyd says:

    Mmm, I do love carrot cake too! I am with you on the challenge of a ‘healthy frosting.’ Yours looks good!

  3. admin says:

    Thanks Diane, These are yummy!

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