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Kwa Topped Mini Carrot Cupcakes


1 hour 30 minutes
Skill Level
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


  • 1
  • 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)
  • 24
    HERSHEY'S KISSES Brand Milk Chocolates with Almonds

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

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


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.


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?