Easy Peasy Mini Carrot Cupcakes
- 1/2 cup cake flour
- 1/2 t ground cinnamon
- 1/4 t baking powder
- 1/4 t baking soda
- 1/4 t salt
- 1 large egg, room temperature
- 1/3 c granulated sugar
- 1/4 c canola oil
- 1 c grated carrots
- 1/2 c chopped walnuts (optional)
- 1 8-oz package cream cheese, room temperature
- 1/2 stick (4 T) unsalted butter, room temperature
- 1 c confectioners' sugar
- 1 1/2 t vanilla extract
- 1/4 t lemon zest
- Extra confectioners' sugar
Adapted from leelabeancakes.blogspot.com
Place mini muffin liners in a 24-cavity mini-muffin tin and set aside.
Preheat your oven to 350F.
In a medium bowl, combine the cake flour, cinnamon, baking powder, baking soda and salt. In another bowl, whisk the egg until it's broken up. Then add the sugar, canola oil, and grated carrots. Mix well. Combine the wet and dry ingredients and fold the dry ingredients into the wet. Next, add the carrots and fold in gently being careful not to overmix. Lastly, fold the chopped walnuts into the batter if you are using them.
Using a tablespoon-sized cookie scoop, place one scoop of batter in each mini muffin liner. The batter should come half-way up the sides of the liners. This amount will produce a nice dome-like top to your cupcakes - perfect for frosting.
Bake these cupcakes for 15-20 minutes. A toothpick tester will come out clean when they are ready to come out of the oven. Take the cupcakes out of the tin and let them cool completely.
Meanwhile, let's make the frosting:
In a bowl, using an electric beater, beat the cream cheese and butter until well combined. Using a slow speed on the beater, start adding the confectioners' sugar. When it's all been added, turn up the speed and beat for 2 minutes. Add the vanilla extract and lemon zest and beat for another minute. Depending on the consistency of frosting you are trying to achieve, you may add milk (to loosen) or confectioners' sugar (to thicken), one tablespoon at a time. Frost the cupcakes.