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


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Rating:

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

Directions Step-By-Step

1
Preheat oven to 350 degrees F.

Line two 24-cup mini-muffin pans with paper mini-muffin liners.
2
In a large bowl, whisk together the sugar, oil, orange zest, 1 teaspoon of the vanilla and the eggs until well blended.
3
In 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.
4
Fill muffin cups halfway with the batter and bake for about 20 to 25 minutes, until they spring back lightly when touched in the center.
5
Place on racks to cool.

About this Recipe

Course/Dish: Other Appetizers