Carrot Cake Cupcakes

{and cream cheese frosting that will knock your socks off}
One thing I love about having family close by, is sometimes they pawn off cake mixes to me. I'll be honest, I haven't had much luck with making cakes from scratch. I see other people do it all the time, but mine seem to always have a flaw. I hear they are tricky to master, so I guess I'll have to keep practicing. But in the mean time, I'm welcoming any and all cake mixes that you have no need for. Oh, and don't judge me for not being perfect like everyone else who knows how to make a cake from scratch.
1 Carrot Cake Mix (and the ingredients to make it... eggs, oil, milk)
1 8oz package of cream cheese, at room temperature
1/4 cup butter, at room temperature
1 cup powdered sugar (you may need a little extra for thickness)
1 teaspoon vanilla
1 baby carrot, shredded for garnish (optional)

Make cupcakes as per directions on box. Once cupcakes have cooled, begin making the frosting. In a large bowl, beat together butter and cream cheese until smooth. Then add powdered sugar and vanilla. Beat until smooth and fluffy. You may need to add a little extra powdered sugar to make a tiny bit thicker. Top with shredded carrot pieces as garnish.

No comments:

Post a Comment

Pin it!