Make Mini Carrot Cupcakes by Chef Morag
Follow Chef Morag's simple recipe to bake and decorate mini carrot cupcakes, learning measuring, mixing, and safe oven use with adult supervision.
Step-by-step guide to Make Mini Carrot Cupcakes by Chef Morag
Step 1
Gather all the materials and ingredients and set them on the counter so everything is easy to reach.
Step 2
Preheat the oven to 350°F (180°C) with adult supervision and place the oven rack in the middle position.
Step 3
Line the mini muffin tin with paper liners so the cupcakes don't stick.
Step 4
In a large bowl measure and whisk together 1 cup all-purpose flour; 1/2 cup packed brown sugar; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; and 1/4 teaspoon salt.
Step 5
In a separate bowl whisk together 1 large egg; 1/3 cup vegetable oil; 1/3 cup milk; and 1 teaspoon vanilla until smooth.
Step 6
Grate one medium carrot into a small bowl using the grater and check there are no big chunks.
Step 7
Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined.
Step 8
Fold the grated carrot into the batter with the spatula until it is evenly mixed.
Step 9
Spoon the batter into the paper-lined mini cups filling each about two-thirds full.
Step 10
Bake the mini cupcakes in the preheated oven for 12 to 15 minutes with adult supervision and test doneness with a toothpick that should come out mostly clean.
Step 11
Using oven mitts and adult help remove the muffin tin from the oven and let it sit for 5 minutes.
Step 12
Transfer the mini cupcakes to a wire cooling rack and let them cool completely before decorating.
Step 13
Make a simple cream cheese frosting by beating 4 ounces cream cheese and 2 tablespoons butter until smooth then adding 1 cup powdered sugar and 1/2 teaspoon vanilla and beating until fluffy; frost and decorate the cooled cupcakes with sprinkles or small carrot candies and share a photo of your finished creation on DIY.org
Final steps
You're almost there! Complete all the steps, bring your creation to life, post it, and conquer the challenge!
Help!?
What can I substitute if I don't have vegetable oil, cream cheese, or paper liners?
Use 1/3 cup melted coconut oil or 1/3 cup applesauce in place of the 1/3 cup vegetable oil, swap the 4 ounces cream cheese for 4 ounces mascarpone (or strained full‑fat Greek yogurt) for the frosting, and line the mini muffin tin with a light coat of butter or a silicone mini muffin tray if you don't have paper liners.
My cupcakes sank or the toothpick comes out wet—what step might have gone wrong and how do I fix it?
If cupcakes sink or a toothpick isn't mostly clean after 15 minutes, avoid overmixing when you pour the wet into the dry and fold in the grated carrot (stir gently with the spatula), then bake an extra 2–4 minutes and recheck so the centers set properly.
How can I adapt this activity for different age groups so it's safe and fun?
For ages 3–5 let them gather ingredients, press paper liners, and stir the dry mix; ages 6–9 can grate the carrot with close supervision and spoon batter into cups; and ages 10+ can measure liquids, use the oven with adult supervision, and make the cream cheese frosting.
What are easy ways to enhance or personalize the mini carrot cupcakes?
Fold 1/4 cup chopped walnuts or raisins into the batter before spooning into cups, add 1 teaspoon orange zest to the wet mixture, and top frosted cupcakes with a dusting of cinnamon or small carrot candies for decoration.
Watch videos on how to Make Mini Carrot Cupcakes by Chef Morag
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Facts about baking and kitchen safety for kids
⏱️ Mini cupcakes usually bake in about 12–15 minutes, while regular cupcakes often take 18–25 minutes.
📏 Accurate measuring helps baking succeed: 1 tablespoon equals 3 teaspoons, and small changes affect texture.
🥕 Carrots are high in beta-carotene, which gives carrot cupcakes their bright orange color and adds vitamin A.
🔥 Oven safety tip: always preheat and have an adult handle the oven — typical cupcake temps are ~160–180°C (325–350°F).
🧁 The term "cupcake" dates back to 19th-century America — mini cupcakes cook much faster than full-size ones.
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