Carrot Cupcakes with Cream Cheese Frosting
1. Preheat oven to 350 degrees F.
2. Prepare packaged carrot cake mix as directed in a large bowl.
3. In another bowl, cream 4 oz. softened cream cheese with 1 egg yolk, ½ c. sugar, and ½ tsp. vanilla.
4. Fill mini-muffin cups about ¾ full. Plop a generous teaspoon of the cream cheese filling on top of the batter in each muffin cup.
5. Bake about 20 minutes, or until a toothpick inserted into the cake part comes out clean.