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Kwa Topped Mini Carrot Cupcakes

Details

Time
1 hour 30 minutes
Skill Level
Beginner
Yields
24 cupcakes

There's no better Easter dessert than carrot cake, and these mini carrot cupcakes are a shareable version of a classic. Top them off with rich cream cheese frosting and HERSHEY'S KISSES Milk Chocolates with Almonds. They're a quick and eay dessert option for bakers of all levels.

Ingredients & Directions

Prep Time
30 minutes
Bake Time
11 minutes
Cool Time
30 minutes

Ingredients

  • 1

    egg

  • 1/4 cup

    vegetable oil

  • 1/2 tsp

    vanilla extract

  • 1/2 cup

    all-purpose flour

  • 1/4 cup

    granulated sugar

  • 2-1/2 Tbsps

    packed light brown sugar

  • 1/2 tsp

    ground cinnamon

  • 1/2 tsp

    baking soda

  • 2/3 cup

    grated carrot

  • 1/4 cup

    finely chopped almonds (optional)

READY TO MAKE THE RECIPE?

Step-By-Step Directions

Equipment Needed 

oven
Oven
1-3/4 inch muffin cup pan
1-3/4 Inch Muffin Cup Pan
muffin cups
Muffin Cups
mixing bowl
Mixing Bowl
measuring cups
Measuring Cups
wooden spoon
Wooden Spoon
Rubber Scraper
Rubber Scraper
wire rack
WIre Rack
1

Heat oven to 350°F. Line mini muffin cups (1-3/4 inches in diameter) with paper or foil baking cups.

2

Beat egg, oil and vanilla in medium bowl with wooden spoon or wire whisk. Stir together flour, granulated sugar, brown sugar, cinnamon and baking soda; add to egg mixture and blend well. Stir in carrot and almonds, if desired. Place about 2 teaspoons mixture in each prepared cup.

3

Bake 10 to 12 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Remove wrappers from chocolates. Prepare and frost cupcakes with Cream Cheese Frosting. Top each cupcake with chocolate piece.

Cream Cheese Frosting: Beat 1 package (3 oz) softened cream cheese and 1/4 cup (1/2 stick) softened butter until smooth. Gradually add 2 cups powdered sugar and 1 teaspoon vanilla extract; beat until smooth. About 1-1/2 cups frosting.

Additional questions?