Mini Carrot Muffins with Cream Cheese Frosting
Ingredients
Carrot Muffins
1¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon (or 2 teaspoons pumpkin spice)
½ cup white sugar
¼ cup brown sugar
Zest of 1 whole orange
½ cup neutral oil
2 eggs
1½ cups finely shredded carrot
Cream Cheese Frosting
8 ounces cream cheese
1 cup heavy cream
½ cup powdered sugar
1 teaspoon vanilla extract
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Instructions
Make the frosting first. In a small bowl, whip the cream cheese with a hand mixer until completely smooth.
In a separate bowl, create the whipped cream by adding heavy cream, powdered sugar, and vanilla extract, and use a hand mixer on high speed to mix until stiff peaks form.
In three parts, fold the whipped cream into the whipped cream cheese. Continue to fold together until frosting is fully combined without lumps.
Place frosting into a piping bag for easy frosting of cupcakes.
Prepare the cupcake batter. In a mixing bowl, add oil and eggs and mix to combine. Mix in sugars, spices, and orange zest.
Add flour and mix well to form a thick batter. Mix in carrots.
Grease the surfaces of the Mini Cupcake Maker and begin to preheat. Add 1 tablespoon of batter into each cupcake mold and cook for 4 minutes.
Use the Easy-Lift Tray to remove muffins and transfer to a plate to cool.
Top with cream cheese frosting and enjoy this mini take on a comfort classic!
