Carrot Cake Mini Cupcakes with Cream Cheese Frosting

The idea for me to make these mini cupcakes has been rolling around in my mind for a while now and today was the day that I tested them out! Holy hannah are these babies good! I used a boxed spice cake mix and added in grated carrot and crushed pineapple! The carrot adds texture and the pineapple helps keep the little cakes moist. I’m pretty sure pineapple is in every classic carrot cake–at least it’s in all the carrot cake recipes I’ve ever made in the past from scratch……it’s totally optional though! I used to hate carrot cake because there was pineapple in it, but now I love the textures and all the spicy goodness. I certainly hope you are a carrot cake lover because in my opinion, this stuff is GOOD. I know the cake on its own isn’t THAT special, but that is where the cream cheese frosting comes in. Give me a bowl of the stuff and a spoon and I would be one happy camper. My cream cheese frosting is just like the chocolate cream cheese frosting I make minus the cocoa (NO BUTTER!) Why add in extra calories when you don’t have to? Plus, I like the tangier taste. This cake + this frosting = magic! Such a delicious combination. I love it. Did I mention I’ve already eaten 6 of these little guys? Ok ok……7.
Now for some practical talk–
Carrots and cake mixes are some of the most inexpensive things you can buy at the grocery store. I usually always have carrots on hand and wait for cake mixes to go on super sale and then I stock up! I also am in love with my mini muffin pan. If you don’t have one, get one. They are inexpensive and turn anything into a cute, bite-sized portion.
Makes for great party food! Think bridal or baby showers. Too cute! Making these mini is also an optional choice–you can make regular sized cupcakes, bake it in a 9 x 13 or in a bundt. It’s really up to you. This recipe doesn’t take a lot of effort especially when trying to impress your friends and neighbors. Now, find someone you love and get baking!
Carrot Cake Mini Cupcakes with Cream Cheese Frosting
yield: 48 mini cupcakes
Ingredients:
1 boxed cake mix in spice flavor (plus the water, oil and eggs)
2 cups grated carrot
1/3 cup crushed pineapple, drained (optional)
for the frosting:
1-8 oz. package cream cheese, softened
1/2 lb. powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons milk
cinnamon & nuts for decoration (optional)
Directions:
Preheat oven to 325. Prepare mini muffin pan by lining with paper liners or spraying with non stick cooking spray. Set aside. In large bowl, mix cake mix with water, oil and eggs according to packaged directions. If your recipe calls for 3 eggs, only use two. Gently stir in carrot and pineapple. Fill mini muffin tins to be 3/4 full. Bake 12-15 minutes or until toothpick comes out clean. Cool completely before frosting.
For frosting, whip cream cheese with vanilla extract until smooth. Stir in powdered sugar and mix as best as possible. Whip in milk until the consistency smooths out and becomes thick and viscous. You want the frosting to hold its shape–not too runny. The amount of milk will vary so start with 1 tablespoon and work your way up. Frost cupcakes and store in airtight containers. If you are going to pipe the frosting on, I’d recommend doubling the frosting recipe.
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4 Responses to “Carrot Cake Mini Cupcakes with Cream Cheese Frosting”

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    shuttle5 — May 25, 2010 at 5:36 am

    I love your writing as much as your pics and recipes!

    Reply

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