Mini Carrot Cakes Cupcake with a Surprise
These moist and spicy mini carrot cake cupcakes are the perfect bites with the addition of tart lemon curd and creamy cream cheese frosting!
Print
Pin
Servings: 60 cupcakes
Ingredients
Carrot Cake Cupcakes:
- 3 sticks unsalted butter
- 2 cups sugar
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 2 teaspoons ground nutmeg
- 1 teaspoon salt
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 3 cups grated carrots
- 1 Recipe Homemade Lemon Curd *recipe below
- 1 Recipe Classic Cream Cheese Frosting *recipe below
Instructions
- Preheat the oven to 350F.
- Line your mini cupcake pans with paper or foil liners.
- In a large bowl, cream the butter and the sugar, and beat.
- In a different medium bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt.
- Stir to incorporate all the dry ingredients.
- Add the flour mixture alternating with the eggs.
- Beat well to mix after each egg.
- Add the vanilla extract and carrots and beat on medium speed until well incorporated.
- Add batter to cupcake liners. I filled about 3/4 the way full which worked out to be a little more than a teaspoon.
- Bake at 350 for 15 minutes or until cakes spring back when touched.
- Let cool completely.
- Put lemon curd in a plastic frosting bag with a wide tip. Insert tip into the top of the cupcake and fill the center with curd. The cupcake will swell a little bit. If you don't feel comfortable doing this part you can just smear some on top of the cupcake.
- Top with cream cheese frosting!
- Enjoy!
- Once frosted, please store in the fridge as the frosting will spoil.
Nutrition
Serving: 1 | Calories: 103kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 94mg | Sugar: 9g
