Mini Blue Corn Carrot Cupcakes


by: Amanda L

A tasty mini dessert for a holiday


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serves: 24

3/4 cup all purpose flour

3/4 cup blue cornmeal

2 tsp ground cinnamon

1 1/2 tsp baking powder

3/4 tsp salt

3/4 tsp groung ginger

1/2 tsp baking soda

1/2 tsp ground nutmeg

3 eggs, lightly beaten

1 cup packed lightly brown sugar

1/2 cup canola oil

1/4 cup applesauce

1 tsp vanilla

2 cups shredded carrots (4 medium)

1/2 cup raisins

1/2 cup chopped walnuts

1 recipe cream cheese frosting

chopped walnuts (optional)

Nutrition Facts
Mini Blue Corn Carrot Cupcakes

Servings Per Recipe: 24

Amount per Serving

Calories: 157

  • Total Fat: 7.2 g
  •     Saturated Fat: 0.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 20.5 mg
  • Sodium: 119.6 mg
  • Total Carbs: 21.6 g
  •     Dietary Fiber: 1.4 g
  •     Sugars: 11.9 g
  • Protein: 2.4 g

how is this calculated?

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1.  Preheat oven to 350 degrees F. Place 48 1 3/4inch muffin cups with bake paper cups. In a medium bowl stir together flour, cornmeal, cinnamon, baking powder, salt, ginger, baking soda, and nutmeg.

2.  In a large bowl mix together the eggs, brown sugar, oil, applesauce, and vanilla. Stir in flour mixture and combine together. Throw in carrots, raisins and 1/2 cup walnuts.

3.  Spoon batter into the prepared muffin cups and fill each 3/4 full.

4.  Bake for about 15 minutes and remove from muffin cups.

5.  Frost cupcakes with cream cheese frosting and sprinkle walnuts if desired.

6.  Store in the refrigerator.

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