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CARROT CAKE MUFFINS WITH CREAM CHEESE FROSTING

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Ingredients
  

Cupcakes

  • 2 cups sugar
  • 1 ⅓ cups vegetable oil
  • 1 teaspoon pure vanilla extract
  • 3 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 ½ teaspoons kosher salt
  • 3 cups grated carrots less than 1 pound

For the frosting

  • ¾ pound cream cheese at room temperature
  • ½ pound unsalted butter at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 pound confectioners' sugar

carrot decoration

  • 2 tablespoons unsalted butter
  • 1 cup grated or shaved carrots
  • 3 tablespoons good maple syrup

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment.
  • Add the eggs, 1 at a time.
  • In another bowl, sift together the flour, cinnamon, baking soda, and salt.
  • With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients.
  • Add the grated carrots to the remaining flour, mix well, and add to the batter.
  • Mix until just combined.
  • Line muffin pans with paper liners.
  • Scoop the batter into 22 muffin cups until each is 3/4 full.
  • Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean.
  • Cool on a rack.
  • When the cupcakes are cool, frost them generously and serve.

Frosting

  • Beat the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment.
  • Add the sugar and beat until smooth.

For carrot decoration:

  • Melt butter in pan.
  • Add carrots and syrup for a few mins.
  • Place a small bunch on top of cupcakes!