Carrot Cupcakes with Cream Cheese Frosting

These adorable bites are a breeze to make, thanks to Kelly’s clever decorating trick

CUPCAKES

2 cups all-purpose flour

1 tsp. baking soda

1 tsp. baking powder

2 tsp. ground cinnamon

1 tsp. ground allspice

1⁄ tsp. salt

2

4 large eggs

2 cups granulated sugar 1 cup vegetable oil

3 cups lightly packed grated

carrots

FROSTING

2 (8 oz.) pkgs. cream cheese,

at room temp.

1 cup unsalted butter,

at room temp.

1 Tbs. vanilla extract

4 cups confectioners’ sugar

Green candy melts, melted Orange candy melts, melted

Cupcakes: Heat oven to 325°F. Line 20 muffin cups with cupcake liners. In medium bowl, whisk together f lour, baking soda, baking powder, cinnamon, allspice and salt. On medium speed, beat together eggs, granulated sugar and oil. Gradually add f lour mixture, beating until just combined; stir in carrots. Evenly divide batter among liners (about

2⁄ full). Bake until toothpick

3 inserted in centers comes out clean, 20 –25 min. Transfer to rack; let cool completely.

Frosting: On medium speed, beat cream cheese until smooth. Add butter and vanilla; beat until well combined. Sift in confectioners’ sugar; beat until smooth and creamy. Reserve (if piping frosting, cover with plastic wrap and chill until ready to use).

Line baking sheet with wax paper. Transfer green candy to resealable plastic bag or piping bag. Snip tip; pipe 20 green carrot tops onto wax paper. Transfer orange candy to resealable plastic bag or piping bag. Snip tip; pipe carrot shapes partially overlapping bottom of each green stem. Chill until set, 5 min. Using offset spatula, carefully release carrots from paper. If desired, transfer frosting to piping bag f itted with medium round tip; pipe or spoon frosting over cupcakes. Top with candy carrots. Servings: 20. Active time: 45 min. Total time: 3 hrs.