With Spring Break right around the corner, I am having a hard time staying focused! This is actually okay as I have already come up with a plan for every class I teach this week and I am on top of grading! Plus, I am really motivated to keep up with my half marathon training and this is helping me stay on track. I am super busy, but in a good place!
Also, I have a great recipe to share today! This is perfect for Easter since it features a bunny's favorite food: carrots! I recently made mini Carrot Cake Cupcakes with Cinnamon Cream Cheese Frosting for my friend, Lauren's, birthday. This is one of her favorite desserts...I made her a cake last year. And so I wanted to do something "sweet" for her again this year. Also, how cool is this? I had these mini cupcake papers that you do not need to put in a cupcake pan! They stand up on their own!
Lauren's birthday was a fun night out complete with dinner and cupcakes for dessert. Lauren says that they are the best dessert I have ever made...quite the claim! I love my Mom's Carrot Cake recipe, so I made half of that, made cupcakes instead of a whole cake, and then whipped up some amazing frosting.
Carrot Cake Cupcakes with Cinnamon Cream Cheese Frosting
1/2 Carrot Cake Batter
8 oz low-fat cream cheese
1/2 cup unsalted butter
2 cups powdered sugar
1/2 tbsp cinnamon
1. Preheat oven to 350 and prepare cupcake pans.
2. Make carrot cake according to directions and fill cupcake wells about 3/4 full. Bake for 20 minutes and let cool.
3. To make the frosting: beat butter and cream cheese until creamy and well combined. Slowly mix in powdered sugar until light and fluffy. Mix in cinnamon. Frost cooled cupcakes!
Note: The frosting is not super thick and is more like a glaze. For a thicker frosting, add another cup of powdered sugar and 2 tsp milk.