Mini Carrot Cup Cakes

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READY IN: 35mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 350 degrees Fahrenheit. Grate the carrots by hand or with a food processor.
  • In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In a separate bowl, whisk together the eggs, sugar, brown sugar, butter, oil, orange juice, orange zest, and vanilla extract.
  • Fold the wet mixture into the dry ingredients until just incorporated.
  • Add the carrots to the batter and mix until fully incorporated.
  • Add the chopped walnuts to the batter.
  • Line mini cupcake tins with liners, and fill each liner about 2/3 full. Bake for 12 minutes, or until a toothpick comes out clean.
  • Using a stand mixer or hand mixer, combine cream cheese and butter until smooth. Slowly add the sifted powdered sugar. Once incorporated, add vanilla extract, cinnamon, and nutmeg. Mix until combined.
  • Frost the cupcakes and enjoy!
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