Carrot Mini Cupcakes with Dreamy Cream Cheese Frosting

Servings 24 mini cupcakes
Author Sarah Walker Caron



  • 1 cup all-purpose flour
  • ½ cup sugar
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp kosher salt
  • 1 large egg
  • ½ cup milk
  • ¼ cup canola oil
  • 1 cup finely grated carrots


  • ¼ cup unsalted butter , softened
  • 4 oz cream cheese , softened (from an 8 oz package)
  • ¼ cup marshmallow fluff
  • ½ cup confectioners sugar
  • 1 tsp vanilla extract


  • Preheat the oven to 375 degrees. Line 24 mini cupcake cups with liners and set aside.
  • In a medium mixing bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon and salt. Add the egg, milk and oil to the bowl. Whisk vigorously for two minutes, until smooth. Stir in the carrots.
  • Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, until a cake tester inserted into the center of a cupcake comes out clean.
  • Transfer to a wire rack and cool completely.
  • Once cooled, prepare the frosting.
  • In the bowl of a stand mixer fitted with the whisk attachment, combine the butter, cream cheese and marshmallow fluff. Whisk on medium until smooth. Add the confectioners sugar and vanilla extract and whisk again until smooth. Transfer to a piping bag, and pipe onto the cupcakes as desired.