Bird Bakery Award-Winning Carrot Cake Mini Cupcakes

Deselect All

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