Mini Carrot Cupcakes


It wasn’t until I had made and photographed these mini cakes, that I realized I already posted about them about a year ago. But because one tends to forget certain recipes, I figured I would just post about these again, as a little reminder. A reminder with a better picture, that is!

While I prefer making and baking things from scratch, sometimes time is just short and shortcuts will do just fine. The shortcut here is using a mix for spice cake, but feel free to use your own favorite recipe instead.

mini carrot cupcakes    mini carrot cupcakes

 

These little cupcakes are prepared in minutes, so they’re great when you want something with your coffee within half an hour. There just as good in a dessert though, or when you need a pick-me-up during the afternoon.

I would describe these as a bite-size version of the real deal and a pretty alternative for a piece of chocolate or cookie, for instance. The Greek yogurt in the frosting makes these cakes light, but also adds some needed tanginess to counterbalance the sweet cream cheese and carrot cake.

You can easily freeze these little cakes, just let them thaw instead of defrosting them in the microwave (this will melt the frosting).

 

mini carrot cupcakes

Mini Carrot Cupcakes

Prep Time: 7 minutes

Cook Time: 18 minutes

Total Time: 25 minutes

makes about 34

Mini Carrot Cupcakes

Ingredients

1 box mix for spice cake (+additional ingredients, see package)
2 cups (about 250 gr.) of grated carrot
½ cup (about 140 gr.) raisins
5-6 tablespoons grated coconut
2 handfuls of walnuts or pecans (optional)
Mini muffin tin
Frosting:
4 oz (about 120 gr.) cream cheese
4 oz (about 120 gr.) Greek yogurt
about ¼ cup (60 ml) powdered sugar (or more to taste)

Instructions

  1. Preheat oven to 340F (170C).
  2. Line muffin tin with paper liners or grease lightly.
  3. Prepare cake mix according to package directions, but use a little less water (because you will add carrots).
  4. Add carrot, raisins, coconut and optional nuts.
  5. Fill the mini muffin tins (about ¾ full) and bake for about 15-18 minutes in the oven.
  6. Cupcakes are done when a toothpick comes out clean. Let them cool.
  7. Meanwhile, prepare the frosting by whipping the cream cheese and yogurt until smooth. Stir in the powdered sugar until everything is well combined. (Add more sugar for a thicker texture)
  8. Frost the cupcakes and store them in an airtight container or in the fridge.
http://tlt-thelittlethings.com/2012/10/28/mini-carrot-cupcakes/

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