/Mini Carrot Cakes with Buttercream Frosting Recipe
Mini Carrot Cakes with Buttercream Frosting recipe

Mini Carrot Cakes with Buttercream Frosting Recipe

Delight in the taste of spring with these mouth-watering carrot cake cupcakes, crowned with luscious buttercream and adorned with colourful mini eggs. An enchanting treat for a spring celebration.





  • Step 1.

    Preheat your oven to 180°C. Line a cupcake tray with paper liners.
  • Step 2.

    In a mixing bowl, combine 200g of self-raising flour, 1 tsp of baking powder, 1 tsp of ground cinnamon, and 1/2 tsp of mixed spice for a fragrant base.
  • Step 3.

    Stir in 175g of light brown sugar, ensuring there are no lumps for a smooth consistency.
  • Step 4.

    Add 140ml of sunflower oil and 2 large, beaten eggs to the dry ingredients, mixing until just combined for a moist batter.
  • Step 5.

    Fold in 200g of grated carrots and 50g of chopped walnuts, distributing them evenly for texture and flavour.
  • Step 6.

    Divide the batter equally among the cupcake liners and bake for 20-22 minutes until golden and a toothpick comes out clean. Allow to cool.
  • Step 7.

    For the buttercream, whisk 150g of unsalted butter, softened, with 300g of icing sugar, adding 1-2 tbsp of milk until light and fluffy. Add a splash of vanilla extract for flavour.
  • Step 8.

    Once cupcakes are cooled, top each with the buttercream frosting, using a piping bag for a professional finish.
  • Step 9.

    Garnish each cupcake with a handful of mini eggs, pressing them gently into the buttercream.
  • Step 10.

    Serve immediately, or store in an airtight container for up to 3 days.


  1. 200 gSelf-raising flour

  2. 1 tspBaking powder

  3. 1 tspGround cinnamon

  4. 0.5 tspMixed spice

  5. 175 gLight brown sugar

  6. 140 mlSunflower oil

  7. 2 Large eggs, beaten

  8. 200 gGrated carrots

  9. 50 gChopped walnuts

  10. 150 gUnsalted butter, softened

  11. 300 gIcing sugar

  12. 1.5 tbspMilk

  13. 0.5 tspVanilla extract

  14. 100 gMini eggs

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