May 14, 2010

Carrot Cupcakes with Cream Cheese Filling

These are so stinkin' good! They're really easy to make and delicious. You'll love 'em!


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.







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