Carrot Mini Cupcakes with Dreamy Cream Cheese Frosting
Servings 24mini cupcakes
Author Sarah Walker Caron
1cupfinely grated carrots
¼cupunsalted butter, softened
4ozcream cheese, softened (from an 8 oz package)
Preheat the oven to 375 degrees. Line 24 mini cupcake cups with liners and set aside.
In a medium mixing bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon and salt. Add the egg, milk and oil to the bowl. Whisk vigorously for two minutes, until smooth. Stir in the carrots.
Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, until a cake tester inserted into the center of a cupcake comes out clean.
Transfer to a wire rack and cool completely.
Once cooled, prepare the frosting.
In the bowl of a stand mixer fitted with the whisk attachment, combine the butter, cream cheese and marshmallow fluff. Whisk on medium until smooth. Add the confectioners sugar and vanilla extract and whisk again until smooth. Transfer to a piping bag, and pipe onto the cupcakes as desired.