Mini 'Carrot Top' Cupcakes

  • Difficulty: Intermediate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 1 1/2 cups All Purpose Flour sifted
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of kosher salt
  • 1/4 tsp cinnamon
  • 1/ tsp ground ginger
  • 1/ tsp grated fresh nutmeg
  • 3/4 cup unsalted butter, melted
  • 1 cup packed light brown sugar
  • 1 egg
  • 2 tbsp greek yogurt
  • 1/4 tsp vanilla extract
  • 1 1/4 cup grated carrots
  • 1 8 0z package Cream Cheese
  • 1/4 cup unsalted butter, at room temp
  • 1 cup confectioners sugar
  • 1 3/4 tsp vanilla extract
  • 1 1/2 tsp orange zest
  • Marzipan (Almond Paste)
  • Orange food coloring
  • Unswettened cocoa powder
  • Leaves from Carrots for garnish/ or parsley leaves


For the Cupcakes:

Pre-heat oven to 350 degrees. Line miniature muffin tins with 42 paper liners.

Combine flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.

In a separate bowl, whisk melted butter after cooled slightly, brown sugar, egg, yogurt, and vanilla. **Do not add egg to hot butter or it will cook and become lumpy.

Gradually add dry ingredients to butter mixture until combined well. Using a small ice cream scoop (or a tablespoon measurer), divide batter evenly among muffin tin.

Bake 11-13 minutes, or until toothpick comes out clean. Let cool completely before frosting.

For the Frosting:

Beat cream cheese, butter, and confectioners sugar until smooth. Beat in vanilla, and orange zest.

Fill a pastry bag with icing and top each muffin in a circular motion.

For the Marzipan Carrots:

Take a blueberry-size amount of marzipan and shape into a carrot, then place on a piece of wax paper. Working quickly to make enough for one per cupcake. Make sure to keep marzipan covered while working so it doesn't dry out.

Dip a paring knife into the cocoa powder and make tiny slices down each carrot to decorate.

Stick a small carrot leaf in the top of each carrot.

Place the carrots on each frosted cucpcake.

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