Mini Carrot Cake Cupcakes:
For the cupcakes
1) Mix the cake mix according to the directions on the package, adding the sour cream in with the ingredients.
2) Line the mini cupcake pan with liners and fill them halfway with the batter.
3) Mix together the 4 oz of cream cheese with sugar until mixed well.
4) Scoop in about 1/4 teaspoon of the cream cheese mixture into the cupcake liners on top of the batter.
5) Fill the rest of the cupcake liner with the remaining batter, until 3/4 full.
6) Bake as directed on the back of the box, decreasing the baking time by 3-5 minutes; Checking with a toothpick to see when done.
7) Cool on a wire rack, using a fork to gently remove the cupcakes from the pan.
8) While the cupcakes are cooling, make the cream cheese frosting by whipping together the cream cheese, powdered sugar, butter and vanilla until smooth. Then mix for a few more minutes to thicken.
9) Spoon into a plastic bag and refrigerate until stiff - about one and a half hours.
10) Cut off the tip of the plastic bag and squeeze on a dollop onto the cupcakes. Sprinkle with a bit of cinnamon and enjoy!
For the cupcakes
1 package carrot cake mix
1 (8 oz) container sour cream
4 oz cream cheese, softened
1/4 cup sugar
Cream cheese frosting
2 (8-oz) packages cream cheese, softened
4 cups powdered sugar
1 cup butter, softened
2 teaspoons pure vanilla extract
Cinnamon, for garnish
1) Mix the cake mix according to the directions on the package, adding the sour cream in with the ingredients.
2) Line the mini cupcake pan with liners and fill them halfway with the batter.
Tip: I use a 1" cookie scoop and fill it just under halfway to get the right amount of batter.
3) Mix together the 4 oz of cream cheese with sugar until mixed well.
4) Scoop in about 1/4 teaspoon of the cream cheese mixture into the cupcake liners on top of the batter.
5) Fill the rest of the cupcake liner with the remaining batter, until 3/4 full.
6) Bake as directed on the back of the box, decreasing the baking time by 3-5 minutes; Checking with a toothpick to see when done.
7) Cool on a wire rack, using a fork to gently remove the cupcakes from the pan.
8) While the cupcakes are cooling, make the cream cheese frosting by whipping together the cream cheese, powdered sugar, butter and vanilla until smooth. Then mix for a few more minutes to thicken.
9) Spoon into a plastic bag and refrigerate until stiff - about one and a half hours.
10) Cut off the tip of the plastic bag and squeeze on a dollop onto the cupcakes. Sprinkle with a bit of cinnamon and enjoy!
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