Carrot Cupcakes

AuthorMelissa Harvey
Rating

Easter Carrot Cupcakes

Yields24 Servings

Ingredients
 1 box carrot cake mix (plus ingredients on box)
 1 (8 oz.) bar cream cheese
 ½ cup unsalted butter
 1 tsp vanilla or almond extract
 1 tbsp meringue powder
 4 cups powdered sugar

Directions
1

Preheat oven to 350 degrees. Line 24 muffin cups with cute Easter paper liners.

2

In mixing bowl, mix together ingredients for cake. Pour into muffin cups.

3

Bake according to package directions. Cool completely on wire racks.

4

In the bowl of an electric stand mixer with paddle attached, beat cream cheese and butter until smooth. Add vanilla and meringue powder. Slowly add powdered sugar, one cup at a time until well combined.

5

Place Wilton tip 2D in icing bag. Fill bags with icing and pipe onto cooled cupcakes.

Category,

originally posted 4/18/2011

Ingredients

Ingredients
 1 box carrot cake mix (plus ingredients on box)
 1 (8 oz.) bar cream cheese
 ½ cup unsalted butter
 1 tsp vanilla or almond extract
 1 tbsp meringue powder
 4 cups powdered sugar

Directions

Directions
1

Preheat oven to 350 degrees. Line 24 muffin cups with cute Easter paper liners.

2

In mixing bowl, mix together ingredients for cake. Pour into muffin cups.

3

Bake according to package directions. Cool completely on wire racks.

4

In the bowl of an electric stand mixer with paddle attached, beat cream cheese and butter until smooth. Add vanilla and meringue powder. Slowly add powdered sugar, one cup at a time until well combined.

5

Place Wilton tip 2D in icing bag. Fill bags with icing and pipe onto cooled cupcakes.

Carrot Cupcakes