Easy Mini Carrot Cake Cupcakes

Instructions

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1. - Bake mini cupcakes. Preheat the oven to 350°F. Line two mini cupcake pans with liners.
2. - In a medium bowl, combine the flour, sugar, baking powder, cinnamon, baking soda and salt. Set aside.
3. - In a large mixing bowl, beat the eggs with an electric mixer on medium speed until foamy.
4. - Add the oil in a thin stream and beat well. Beat in vanilla then gradually add the flour mixture to the egg mixture and mix well.
5. - Fold in the carrots and pecans. Divide the batter into prepared pan cavities.
6. - Bake for 10 to 14 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan on a cooling rack for 5 minutes. Remove from the pan and cool completely before decorating.
7. - Make cream cheese frosting. In a large bowl, beat butter and cream cheese with a stand mixer until light and fluffy.
8. - Gradually add powdered sugar and milk. Beat on high until smooth (30 - 60 seconds). If frosting seems too thin, add powdered sugar 1 tablespoon at a time. If it seems too thick, add more milk 1 teaspoon at a time until frosting reaches desired consistency.
9. - Decorate cupcakes. Prepare a decorating bag with cream cheese frosting. Cut 1/2 inch from the tip of the bag and pipe a swirl on each cupcake.
10. - Carefully roll or sprinkle the edge of frosting with chopped pecans. Top with carrot candy decoration.

Notes

How To

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