Little carrot cakes cupcakes

Little Carrot Cakes Cupcakes Recipe

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Lynnda Cloutier


Such adorable little cakes. Perfect for an afternoon tea or just a little snack.Source: Unknown


★★★★★ 1 vote



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    three large eggs
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    1 cup granulated sugar
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    1 cup firmly packed dark brown sugar
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    3/4 cup canola oil
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    3/4 cup buttermilk
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    2 cups all-purpose soft wheat flour or all purpose flour
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    2 teaspoons baking soda
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    1/2 teaspoons salt
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    1 1/2 teaspoons ground cinnamon
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    2 teaspoons vanilla extract
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    two half cups finely grated carrots
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    1 cup crushed pineapple, drained
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    2 cups sweetened flaked coconut
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    2 cups toasted chopped pecans
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    mini paper baking cups
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    vegetable cooking spray
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    one recipe glaze, recipe follows
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    one recipe cream cheese frosting, recipe follows
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    orange sprinkles, and candied carrots, optional for topping

How to Make Little carrot cakes cupcakes


  1. preheat oven to 350°. Beat eggs and next four ingredients in a large bowl at medium speed with mixer until creamy. Combine flour and next three ingredients. Add to egg mixture, beating at low speed until blended. Stir in vanilla and next four ingredients.
  2. Place paper baking cups into mini muffin pans, 24 cups each and coat with cooking spray. spoon batter into cups, filling two thirds full.
  3. Bake at 350° for 10 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pans. Brush glaze evenly over warm cupcakes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks and cool completely. Frost each cupcake with cream cheese frosting, using a piping bag and metal tip number 2 D. or zip top plastic freezer bag with one corner snipped off. Top each with orange sprinkles and the candy carrot. Makes 48 mini cupcakes
  4. glaze

    3/4 cup sugar
    1/2 cup buttermilk
    1/2 cup butter

    bring all ingredients to a boil in a 2 quart pan over medium-high heat. Cook, stirring often, five minutes. Remove from heat. Cool slightly about 15 minutes. Makes 1 1/2 cups.
  5. cream cheese frosting

    1/2 cup butter, softened
    one package cream cheese, softened, 8 ounces
    two packages powdered sugar, 16 ounces each
    1/4 teaspoons salt

    beat butter and cream cheese at medium speed with mixer until creamy.
    Gradually add powdered sugar and salt, beating at low speed until blended. Beat at high speed two minutes or until creamy.
    Cinnamon cream cheese frosting variation: add 1/2 teaspoon ground cinnamon with the powdered sugar and salt.
    Orange cream cheese frosting variation: beat in 1 teaspoon orange flavoring and 1 teaspoon finely grated orange zest after adding the powdered sugar and salt. Makes about 5 cups

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About Little carrot cakes cupcakes

Course/Dish: Cakes

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