Mini Carrot Cupcakes with Cream Cheese Frosting

This weekend I decided to bake mini cupcakes for a housewarming party, and they were a success! I made about 100; half were carrot and half were chocolate (I will post the recipe following this one). I love the frosting recipe because its not too sweet and there is yogurt to replace some of the cream cheese, so its a little healthier!

                                                      All of the cupcakes boxed up

Mini Carrot Cake Cupcake Recipe:

6 ounces flour

1 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cloves (I used pumpkin spice instead: about 1 tsp to give added spice)

8 1/2 oz sugar

5 oz vegetable oil

4 eggs

10 oz grated carrots (if making mini it is a good idea to cut up the carrots smaller)

3 oz chopped pecans

Cream Cheese Frosting:

1/2 stick butter (softened)

1/2 cup (4 oz) cream cheese (room temp)

1/4 cup unsweetened yogurt (I used greek yogurt)

1 cup powdered sugar (alter based on sweetness preference)

-Cream together the ingredients with a hand mixer.

Preheat the oven to 350 degrees.
Combine flour, baking soda, salt, spices, and half of the sugar in a bowl.
Mix the remainder of the sugar, oil, eggs, carrots, and pecans for two minutes on low speed in a mixer with a paddle attachment.
Then fold in the dry ingredients.
Use a small ice cream scoop to fill your cupcake molds about 3/4 of the way.
Bake for 15-25 minutes or until a toothpick comes out clean.
Then pipe or spread the frosting onto your cupcakes and top with your favorite sprinkles!

Makes about 50 mini cupcakes or 12 large cupcakes.