These mini cupcakes are good any time of year, but they seem like a nice little taste of Fall to me! I found the original recipe in a magazine. I made a couple of adjustments to the recipe and I think these little cupcakes are even yummier now!
Mini Carrot Cupcakes
1 cup flour (I used unbleached)
1/2 cup almond meal
1/3 cup sugar (I used organic)
1/3 cup packed dark brown sugar
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
2 large eggs
1/3 cup coconut oil
1/3 cup apple butter
2 teaspoons vanilla extract
1 1/2 cups shredded carrots (about 3 medium)
1/2 cup cream cheese, softened
1 tablespoon honey
Preheat oven to 350 degrees F. Line 24* mini-muffin cups with paper liners or spray with nonstick spray.
Whisk together the flour, almond meal, granulated and brown sugars, baking soda, cinnamon, and salt in a mixing bowl. Whisk the eggs, oil, apple butter, and vanilla in another bowl, and fold into the flour mixture, stirring just until blended. Stir in the carrots. Spoon into the muffin cups, filling them halfway. Bake until a toothpick inserted into centers comes out clean, about 15 minutes. Cool completely on a rack.
To prepare the frosting, combine the cream cheese and honey in a small bowl. Stir until smooth. Dab a teaspoonful onto the top of each cooled cupcake.
*This always makes more than 24 mini cupcakes for me - maybe it depends on the size of your pans. I was able to make 36 mini cupcakes from this batch.
Do you enjoy mini cupcakes for dessert (or breakfast...*ahem*)? What's your favorite mini dessert?
This post is linked to:
~ Tempt My Tummy Tuesday at Blessed With Grace
~ Chic & Crafty Party at The Frugal Girls
Have a delicious day friends!