Tuesday, 7 August 2012

Mini Carrot Cupcakes with Cream Cheese frosting

Mini Carrot Cupcakes with Cream Cheese frosting

These bite sized carrot Cupcakes are moist and fluffy topped with a zesty cream frosting. The generous portion of Carrot in each cake makes this dessert that little bit healthier!

The recipe I used is a slightly adapted version of a Martha Stewart recipe, which can be found here: http://www.marthastewart.com/343918/carrot-cake-mini-cupcakes

Instead of using maple cheese frosting I used cream cheese frosting. I also pureed the carrots and added a handful of chopped walnuts. Adding 1/2 teaspoon of ground cinnamon really brought out the carrot flavor which was lacking in the original recipe.

For the cream cheese frosting I used 8 ounces of cream cheese, 1 cup of powdered sugar, half a stick of butter and the zest of an orange.

I used No. 21 open star decorating tip to pipe the drop flowers and made the carrot topper using fondant.

I used orange and green gel food colouring to colour the fondant carrots and shaped them by hand. Using a tooth pic, I created fine lines across to give it that bugs bunny carrot look!

Using a brush I glued the stalks on to the carrot with water.

I also used normal sized cupcake cups with the left over mixture which turned out great too!


  1. You have a lovely food blog! I have made carrot cupcakes once before but only the regular plain ones. Must try doing more with them now! Will definitely be coming back here to check and try out your recipes :)

  2. Thank you for your lovely comment mytrystwithcooking :) These were fun to make and looked super cute!