- Elyse Lapeyre
Carrot Cake Cupcakes with Cream Cheese Frosting
Updated: May 9, 2020
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Easter is right around the corner and itβs definitely going to be a little different this year with COVID-19 circulating the π; however making Easter π£ sweets & treats are still a go! We donβt need the stress of complicated recipes so letβs make it easyyyy this year with these super simple (box mixπ€«) cupcakes! These cupcakes are swirled with spicy nutmeg, warming cinnamon, nutty walnuts and shredded carrot π₯ of course and topped with a cinnamon cream cheese frostingπ€€. Who could resist that combo??β£ Letβs get to baking! β£

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β’ @simplemills vanilla cake mix (the secret!)β£
β’ 3 eggs β£
β’ 1/3 cup coconut oil β£
β’ 1/3 cup water β£
β’ 1.5 cups shredded carrots β£
β’ 1/3 cup chopped walnuts β£
β’ 1 tsp. cinnamonβ£
β’ 1/2 tsp. nutmeg β£
β’ 1 tbsp. vanilla extract β£
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β’ 8 oz. organic cream cheese, softened β£
β’ 3 tbsp. maple syrup β£
β’ 1 tsp. cinnamonβ£
β’ 1 tsp. vanilla extract β£
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1. Preheat oven to 350 & line muffin tin with cupcake liners or spray with non-stick baking spray.β£
2. Follow directions on back of the @simplemills box and add in cinnamon, nutmeg, vanilla, walnuts & carrots. β£
3. Fill cupcake lines with batter about 2/3 full & bake for 17 minutes. β£
4. To make frosting, use a stand mixer or hand mixer and beat all ingredients together until whipped. β£
5. Fill frosting into a ziplock bag and once cupcakes have cooled, cut one corner of the ziplock to frost cupcakes and then sprinkle with cinnamon. β£
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ENJOY!! And Happy Easter π°π£πβ£
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Donβt forget to tag @thehealthylittlefoodie_ if you makeπΈ