Carrot Topped Cupcakes
- 15 min
- Cook Time: 15 min
- Total Time: 30 min
- Yield: 12 cupcakes
Ingredients:1 box Simple Mills Vanilla Cake Mix
1/3 Cup Grapeseed or Vegetable Oil
1/3 Cup Water
1 Tbsp Vanilla Extract
1 tsp Cinnamon
1/2 tsp Nutmeg
1 1/4 Cups Shredded Carrots
1/2 Cup Chopped Walnuts
2 Jars Simple Mills Vanilla Frosting
12 Carrot tops, washed then cut away excess greenery
Instructions:PREHEAT oven to 350ºF and grease or paper line a 12 muffin cup tray.
FOLLOW instructions on back of box and mix together cake batter.
FOLD in shredded carrots and chopped walnuts with a spatula.
SPOON batter into muffin cups, filling each 2/3 full.
BAKE cupcakes for 15-20 min. Or until toothpick inserted in the center comes out clean.
COOL cupcakes completely in pan on rack.
REMOVE cupcakes from pan and set aside.
TRANSFER two jars of vanilla frosting into bowl of stand mixer.
WHIP frosting on medium with whisk attachment for one minute or until smooth.
SPOON frosting into your piping bag with desired tip or Cut the tip of bag.
PIPE frosting into tops of each cupcake.
PLACE a carrot top onto the center of each cupcake.
Tips:Store in an air tight container at room temperature for 3-5 days