Mini Carrot Cupcakes

Carrot cake makes for a delicious cupcake. Covered in coconut, these little treats look like snowballs.

Marissa Rothkopf Bates

Mini Carrot Cupcakes

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    1 cup granulated sugar 1/2 teaspoon cinnamon
    1/3 cup vegetable oil (canola oil is good) 1/2 teaspoon pumpkin pie spice
    2 teaspoons freshly grated orange zest 1/2 teaspoon salt
    2 teaspoons vanilla 1 1/2 cups shredded carrots
    2 large eggs 1/2 cup dried cranberries
    3/4 cup plus 2 tablespoons all-purpose flour 1/4 cup shredded sweetened coconut, plus more for decorating
    1 teaspoon baking powder 3/4 cup confectioners' sugar
    1/2 teaspoon baking soda 8 ounces cream cheese, softened


    Prep: 20 min Total:
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    • 1

      Preheat oven to 350 degrees F. Line two 24-cup mini-muffin pans with paper mini-muffin liners.

    • 2

      In a large bowl, whisk together the sugar, oil, orange zest, 1 teaspoon of the vanilla and the eggs until well blended.

    • 3

      In a small bowl, whisk together the flour, baking powder, baking soda, spices and salt, then stir into the wet ingredients until just blended. Fold in the carrots, dried cranberries and coconut.

    • 4

      Fill muffin cups halfway with the batter and bake for about 20 to 25 minutes, until they spring back lightly when touched in the center. Place on racks to cool.

    • 5

      While the cupcakes are cooling, beat together the confectioners’ sugar, cream cheese and remaining teaspoon of vanilla until smooth. Frost the cupcakes and dip each into a bowl filled with coconut to make them look snow-covered.

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