Delicious carrot muffins with a heavenly topping, perfect for dessert anytime. Leave some muffins without the topping so that you can always pop one in. What I do is make the muffins in advance and freeze it, and then make the topping the day I want to use it.
about 60 mini muffins
2 cup Sugar
1 cup Oil
3 tsp Cinnamon
1 tsp Baking Soda
1 pinch Salt
1 tsp Baking Powder
2 cup Flour
2 cup Grated Carrots (about 1 LB)
8 oz Cream Cheese (JJ grey box)
¼ cup Butter, melted
2 cup Confectioners Sugar
- a few drops of water
Preheat oven to 350
In an electric mixer beat well the first 3 ingredients
Add the rest of the ingredients and mix until combined.
Pour batter into mini muffin holders or regular sized cupcake holders.
Bake the mini muffins for 20 minutes. If you're doing the regular sized cupcakes bake for 25-30 minutes
With a fork or whisk combine all topping ingredients and mix until smooth. (Can be done with hand blender as well, however it might make the topping too smooth which will make it harder to pipe onto muffins)
Pipe topping onto muffins and enjoy!