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Small Batch Carrot Cake Cupcakes for Two

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A quick and easy recipe for moist, tender carrot cake cupcakes made in a small batch of two, topped with light and fluffy whipped cream cheese frosting.

Ingredients

Scale
  • 1 cup grated carrots (about 110g)
  • 3/4 cup all-purpose flour (90g)
  • 1/3 cup granulated sugar (67g)
  • 2 tablespoons brown sugar (25g)
  • 3 tablespoons vegetable oil (45ml)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/8 teaspoon salt
  • 2 tablespoons chopped walnuts or pecans (optional, 15g)
  • For the Whipped Cream Cheese Frosting:
  • 2 oz cream cheese, softened (56g)
  • 1 tablespoon unsalted butter, softened (14g)
  • 1/3 cup powdered sugar (40g)
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon heavy cream (15ml)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease two muffin cups well with butter or non-stick spray. Optionally line with parchment paper or silicone liners.
  2. Grate the carrots finely using a box grater or food processor. Set aside.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. In a second bowl, beat the egg lightly. Add granulated sugar, brown sugar, vegetable oil, and vanilla extract. Whisk until smooth and well combined.
  5. Pour the dry ingredients into the wet bowl. Fold gently with a spatula until just combined; do not overmix.
  6. Fold in the grated carrots and toasted nuts (if using) with 5-6 gentle turns.
  7. Divide the batter evenly between the two prepared muffin cups and smooth the tops.
  8. Bake for 20-25 minutes. Check doneness by inserting a toothpick in the center; it should come out with a few moist crumbs. Tops should be golden and springy.
  9. Let the cupcakes cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
  10. To make the frosting, beat softened cream cheese and butter until smooth. Add powdered sugar and vanilla extract, then whip in heavy cream until fluffy and spreadable.
  11. Spread or pipe the frosting onto the cooled cupcakes. Serve immediately or chill for an hour for firmer frosting.

Notes

[‘Do not overmix the batter to keep cupcakes tender; lumps are okay.’, ‘Toast nuts in a dry pan for 3-5 minutes for extra flavor if using.’, ‘Use fresh baking powder and baking soda for best rise.’, ‘Use room temperature ingredients for better mixing and smooth frosting.’, ‘Frost cupcakes only when completely cool to prevent melting.’, ‘If frosting is too runny, chill and whip again; reduce cream if needed.’, ‘Fresh grated carrots provide best moisture and texture over store-bought shredded carrots.’, ‘Cupcakes can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 2 months.’]

Nutrition

Keywords: carrot cake, cupcakes, small batch, cream cheese frosting, easy dessert, homemade, quick baking

Find it online: https://daintydine.com/small-batch-carrot-cake-cupcakes-for-two-easy-homemade-recipe/