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Recipe courtesy of Elizabeth Chambers

Bird Bakery Award-Winning Carrot Cake Mini Cupcakes

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  • Level: Easy
  • Total: 1 hr 30 min (includes cooling time)
  • Active: 30 min
  • Yield: 2 1/2 dozen
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2 cups flour

1/2 tablespoon baking soda 

1/2 tablespoon cinnamon 

1/2 teaspoon fine salt 

3 organic brown eggs 

3/4 cup vegetable oil 

3/4 cup buttermilk, room temperature 

1 3/4 cups fine sugar 

1/2 tablespoon high-quality vanilla extract 

1 cup chopped pineapple, drained 

1 1/4 cups shredded carrots 

1/2 cup shredded sweetened coconut 

3/4 cup golden raisins 

1/2 cup chopped walnuts, plus extra for garnish 

1 recipe Cream Cheese Frosting, recipe follows

1 cup high-quality unsalted butter, such as Plugra, softened

1 1/2 cups cream cheese, softened 

5 3/4 cups confectioners' sugar 

1/4 cup whole milk 

3/4 tablespoon high-quality vanilla extract 

Zest and juice from 1 small orange 


  1. Preheat the oven to 350 degrees F. Line mini cupcake pans with cupcake liners.
  2. In a small bowl, sift together the flour, baking soda, cinnamon and salt. Set aside. In a large bowl, beat together the eggs while adding the oil, buttermilk, sugar and vanilla one at a time. Mix until well incorporated. Slowly add the flour mixture into the large bowl to combine. Stir in the pineapple, carrots, coconut, raisins and walnuts.
  3. Scoop the batter into the prepared cupcake pans, filling each cup about three-quarters of the way full. Bake for 12 to 15 minutes, rotating the pans after 6 or 7 minutes (see Cook's Note). Let the cupcakes cool completely before frosting with the Cream Cheese Frosting. Garnish with additional chopped walnuts.
  4. Cream Cheese Frosting:
  5. In a stand mixer with the paddle attachment, beat the butter, cream cheese and confectioners' sugar. Then slowly add in the milk, vanilla and orange zest and juice and mix until combined.

Cook’s Note

You can use regular cupcake pans if you prefer, though the baking time will be longer, about 20 minutes.