Hello! And Mini Carrot Cupcakes Recipe

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Hello! and Mini Carrot Cupcakes

Linda Gam

By
@lg3623

I just wanted to say Hello! I was having a little trouble signing on, mainly because I couldn't read my own handwriting for my password - but finally figured it out.

I am happy to be here.

My family is now teeny tiny, just two of us, so am always looking on the internet for fun recipes, I can easily resize to a smaller quantity and/or freeze. I will post some of them here and hope you like them. Linda

Rating:
★★★★★ 1 vote
Comments:
Serves:
48
Prep:
20 Min
Cook:
25 Min

Ingredients

1 c
granulated sugar
1/2 tsp
cinnamon, ground
1/3 c
oil, canola or vegetable
1/2 tsp
pumpkin pie spices
2 tsp
freshly grated orange zest
1/2 tsp
salt
2 tsp
vanilla
1 1/2 c
shredded carrots
2 large
eggs
1/2 c
dried cranberries
3/4 c
plus 2 tablespoons all-purpose flour
1/4 c
shredded coconut plus more for decoration
1 tsp
baking powder
3/4 c
confectioners' sugar
1/2 tsp
baking soda
8 oz
cream cheese, softened

Step-By-Step

1Preheat oven to 350 degrees F.

Line two 24-cup mini-muffin pans with paper mini-muffin liners.
2In a large bowl, whisk together the sugar, oil, orange zest, 1 teaspoon of the vanilla and the eggs until well blended.
3In a small bowl, whisk together the flour, baking powder, baking soda, spices and salt, then stir into the wet ingredients until just blended. Fold in the carrots, dried cranberries and coconut.
4Fill muffin cups halfway with the batter and bake for about 20 to 25 minutes, until they spring back lightly when touched in the center.
5Place on racks to cool.

About this Recipe

Course/Dish: Other Appetizers