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Small Batch Carrot Cake, Baby Chick Vanilla, Flourless Chocolate Cupcakes and for Spring. This recipe makes just 4 cupcakes. Perfect for making in a small toaster oven.

Small Batch Cupcakes for Spring (Carrot Cake, Vanilla & Flourless Chocolate Cake)

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Hi Bold Bakers!

Spring has sprung! Flowers are blooming and bunnies are packing up their chocolate eggs for their busiest day of the year. So it’s definitely time for some Bold Baking Springtime treats with my Small Batch Cupcakes!

I have taken three of my best, over-the-top recipes for Carrot Cake, Vanilla Cake and Flourless Chocolate Cake and made them into small batch cupcake recipes that yield 4 Big & Bold cupcakes. My cupcake recipes are the perfect size to fit in a toaster oven however they can also be made in a regular oven too.

I have previously made Small Batch Cupcakes including flavors like Red Velvet, S’mores and Cookie Dough Cupcakes. They are some impressive and delicious flavors you’ll have to try.

Toaster ovens are fantastic pieces of kitchen equipment and are great for baking. Often they are used in shared living spaces, dorms or by people with limited kitchens but I think they are great for everyone. 

The timing and temperature for your toaster oven will be the same as your regular oven. You will want to bake them off at 350oF (180oC) for the same amount of time as instructed by each individual recipe. Once baked these cupcakes freeze really well so feel free to bake them off in advance and pop them into the freezer for your Easter Dinner or Spring party. And remember you can mix and match the topping to suit your favorite flavors of cupcake. Make them all if you ask me. 

1. Carrot Cake Cupcakes

Carrot Cake Cupcakes are a must for Springtime and Easter. This recipe is from Ireland and it’s the best I have ever made. Find the Carrot Cake Cupcakes recipe here.Cupcakes, cupcake recipes, easter cupcakes, spring cupcakes, flourless chocolate cupcakes, Vanilla Cupcakes, Carrot Cake cupcakes, best ever carrot cake, cute cupcakes,Easter recipes, spring recipes, easter desserts, easter time, desserts for easter, Easter Sunday, easter dinner desserts, spring time,Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

2. Baby Chick Vanilla Cupcakes 

A simple, classic vanilla cupcake cannot be beat. Dressing it up really sweet for Springtime makes it even better. Find the Baby Chick Vanilla Cupcakes recipe here.

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3. Flourless Chocolate Cupcakes 

A Cupcake that tastes like a Brownie but looks like a Cake; it’s the best of both worlds! Find the Flourless Chocolate Cupcakes recipe here.

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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46 Comments

  1. Vijatha Thomas on March 23, 2018 at 8:20 am

    Tried chocolate flourless cup cake… iys amazing…just loved them even without any icing or topping… now any time v hv sweet craving will definitely go for this…
    Thanks Gemma.

    • Gemma Stafford on March 25, 2018 at 5:51 am

      Hi there,
      Thank you so much for this kind review, I appreciate it,
      Gemma 😉

  2. Haniya Suleman on November 1, 2017 at 3:18 am

    Hey,Gemma . My mother loves cocount cake can I add some shredded coconut to it . Will it effect the texture of the cake when baked ? Thank you

    • Gemma Stafford on November 2, 2017 at 4:40 am

      Hi there,
      No, it can easily be added to this type of batter. About 1 – 2 ozs will do it. You can also add a buttercream, or raspberry jam to the top, and dip in more coconut, it is an old way to decorate cupcakes!
      Gemma 🙂

  3. Chintana on December 18, 2016 at 6:43 am

    Hi Gemma, my chocolate cupcake always seems to be baked well on the outside but very moist and somewhat not fully baked inside. I use a microwave oven which has a convection mode option. Is that the cause for it to not bake completely well?

    • Gemma Stafford on December 19, 2016 at 2:09 am

      These were underbaked!
      I presume you were using just the convection mode on your microwave?
      This is normally the same as any convection oven. I think you took them out too soon. it is always difficult for me to know the different ovens, and how they work. Do make sure you understand your oven really well, it is worth the effort,
      Gemma 🙂

  4. dexinemae on August 15, 2016 at 8:26 pm

    Hi chef! Its me again. Can you please make a small batch Salted Caramel Cupcakes ? :)) looking forward for your next recipes! 🙂
    Love from Philippines 🙂 <3

    • Gemma Stafford on August 16, 2016 at 12:56 am

      Mmmmm! this is a lovely suggestion, thank you, I will add it to my list,
      Gemma 🙂

  5. Mehak arora on July 16, 2016 at 10:51 pm

    Hey.
    I made all of these cupcakes. They turned out delicious. But when i took out the cupcakes from the muffin tray, the cupcake liner was oily at the bottom. Though the cupcakes tasted fantastic but i found this oil problem. Please tell me if there is any solution for this.
    Thank you.
    Mehak

    • Gemma Stafford on July 17, 2016 at 2:06 am

      Hi Mehak,
      did you use too much oil? Measurements are really important in baking, as it is a science! I have not come across this problem before, so this is my best guess!
      Gemma 🙂

  6. Sindhura on June 10, 2016 at 4:12 am

    Wow. I love all your recipes. Can you pls share your recipe for small batch muffins. Would love to see them .

    • Gemma Stafford on June 11, 2016 at 2:41 am

      Hi Sindura,
      I have added this to my list, thank you,
      Gemma 🙂

  7. Rahul Sangal on April 1, 2016 at 1:05 am

    Gemma, is there a difference between this vanilla cupcake and your funfetti cupcake?

    • Gemma Stafford on April 1, 2016 at 12:06 pm

      The recipes are almost identical, but the funfetti recipe had sprinkles in it. Hope this helps 🙂

  8. kristina on March 25, 2016 at 6:13 pm

    can you teach us how to make small batches of frosting

    • Gemma Stafford on March 26, 2016 at 5:49 am

      Hi Kristina,
      You can divide my Best Ever Buttercream recipe to make what you need, this is an easy recipe to adjust to your need,
      Gemma 🙂

  9. Naomi on March 24, 2016 at 1:25 pm

    I love your cupcakes so much, I am going to try make them! ??

    • Gemma Stafford on March 24, 2016 at 5:45 pm

      Hi Naomi,
      do try these, they are easy,
      Gemma 🙂

  10. Tammy on March 23, 2016 at 5:22 pm

    In your video you put baking soda in your carrot cake, it is not in the recipe. How much baking soda. I love your videos. I made the carrot cake cupcakes.

    • Gemma Stafford on March 24, 2016 at 6:20 pm

      Hi Tammy.
      I seem to have said baking soda in the video, though it is not a feature of this recipe, I am not sure why I said it! the recipe does not require it,
      Thank you for being in touch,
      Gemma 🙂

  11. Morgan on March 23, 2016 at 6:07 am

    Thank you so much Gemma my family is defiantly going to try some of your recipes for Easter!!!!!

    • Gemma Stafford on March 25, 2016 at 9:55 am

      Hi Morgan,
      Thank you, I am happy to hear that,
      Gemma 🙂

  12. gabby on March 22, 2016 at 3:54 pm

    i think it will be a a good idea if u make slushies and it will be good around summer time if you dont know what this is it is like an ice-lolly (Popsicle) but in a drink form wth different colours and flavors

    • Gemma Stafford on March 25, 2016 at 10:30 am

      Hi Gabby,
      Yes! I loved slushies, and my Mum would not let us have them when we were small, so that meant I loved them even more!
      I will add them to my list,
      Gemma 🙂

  13. Aarti Shetty on March 22, 2016 at 12:48 pm

    Hi Gemma,

    I tried the carrot & the red velvet cupcakes and they turned out pretty well??… i have a request…could you share the receipe for coconut cake or cupcake…pleaseeeee???
    Thank you for posting these yummy and easy receipes..??

    • Gemma Stafford on March 25, 2016 at 10:37 am

      Hi Aarti,
      Thank you for your kind comments. Have you checked out all of the recipes here on my site? There are lots to keep you busy!
      I will add your suggestions to my list,
      Gemma 🙂

  14. Celosia Prisco-Ganaha on March 21, 2016 at 9:37 am

    I made these cute little cupcakes yesterday with my roommate in college and luckily she had a toaster oven she brought with her because she somehow knew she’d have a roommate who’d be baking or cooking a lot! Loved the recipe! Also, have you made a Japanese style Strawberry Shortcake? It’s a cool recipe I think would be fun to try!

    • Gemma Stafford on March 22, 2016 at 3:15 am

      Hi there Celosia,
      A friend with a toaster oven is a treasure! I am happy you are enjoying these recipes, stay tuned for lots more.
      Thank you for that suggestion, I will look this up, I am not familiar enough with Asian recipes in general, so thank you,
      Gemma 🙂

  15. mushka on March 20, 2016 at 1:21 am

    hello Gemma!! i love all of your videos! they are really straightforward and easy to follow. i loved trying out these recipes and are looking forward, of course, to those in the future. i was just wondering, can i bake these recipes (and others made in the oven) in the microwave without changing the recipe? and if i need to tweek the recipe to do so, what would i need to change?

    p.s if you are still reading this, thank you, i really appreciate your videos and they are so useful to me!

    • Gemma Stafford on March 20, 2016 at 4:10 am

      Ah Mushka,
      You cannot really bake these successfully in the microwave, and the tweaks would be a whole day’s work!
      Check out all of the mug recipes here on the website, these will work best!
      Gemma 🙂

  16. Andrea Bayrose on March 19, 2016 at 3:57 am

    The carrot cupcakes were simply delicious! But I found them a little oily.

    • Gemma Stafford on March 19, 2016 at 4:00 am

      Hi Andrea,
      Some people do not like oil in baking. Next time reduce the oil by about 1/3. The recipe should still work, though the result may be a little drier,
      Gemma 🙂

  17. Anushka on March 18, 2016 at 12:39 pm

    I enjoy watching your video, and i have learned a lot. I will definitely try this cupcakes.

    • Gemma Stafford on March 19, 2016 at 4:42 am

      Hi Anushka,
      Do try these, they are easy, quick and good too!
      Gemma 🙂

  18. maruka on March 17, 2016 at 10:03 pm

    I loved your recipe and video. Thank you

    • Gemma Stafford on March 18, 2016 at 2:15 am

      Hi Maruku,
      Thank you for your kind words, I am happy that you liked this video,
      Gemma 🙂

  19. OLGA on March 17, 2016 at 10:36 am

    as a diabetic the cakes in a mug are perfect for a treat am going to try bread and butter pudding.

    • Gemma Stafford on March 17, 2016 at 3:11 pm

      Hi Olga,
      This is a problem for lots of my followers, I am happy that you found something to suit you,
      Gemma 🙂

  20. Carrie on March 17, 2016 at 10:09 am

    Hi. I really love your website and watching your small cake videos. Please can you tell me do you whisk up the eggs and then measure out a tablespoon of egg to each batch ?

    • Gemma Stafford on March 17, 2016 at 3:18 pm

      hi Carrie,
      I usually whisk up a couple of eggs and take the measure from this. A large egg will be about two tablespoons,
      Gemma 🙂

  21. Vivien Hursey on March 17, 2016 at 9:06 am

    I love the fact that I have been able to make some of my favorite dishes in smaller batches. Thanks Gemma

    • Gemma Stafford on March 17, 2016 at 3:23 pm

      Thank you Vivien for your kind comments,
      Gemma 🙂

  22. Vivien Hursey on March 17, 2016 at 9:04 am

    I have really learned how to make some of my favorite dishes in smaller batches

    • Gemma Stafford on March 17, 2016 at 3:24 pm

      Thank you Viviene 🙂

    • Grace on March 25, 2016 at 9:17 am

      How do we double the batch

      • Gemma Stafford on March 25, 2016 at 9:22 am

        Hi Grace,
        Just double up the ingredients. This will work for this recipe, but not for all recipes!
        Gemma 🙂

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