Frosting Filled Carrot Cake Muffins

Standard

Carrot cake is one of my favorite cakes. I’m not a huge cake person… something about the frosting just makes my stomach turn. I’d normally say it’s too much sugar, but I love candy… so that can’t be it. Maybe it is the powdered sugar. Aha! I may have found the culprit.

Either way, I’ve had this box of carrot cake mix in the cupboard for what seems like months. Every time I open the cabinet door, there it is… staring at me… waiting for me to decide what to do with it. Finally it came to me! If I just put a tiny bit of the frosting inside the muffin, maybe it won’t be as overwhelming as when it is plastered on top of the cake. Let’s give it a try. What’s the worst that can happen?

 

Frosting Filled Carrot Cake Muffins

Ingredients:

  • 1 box of carrot cake mix {I believe mine was duncan hines}
  • 3 eggs, room temperature
  • 2/3 cup vegetable oil
  • 1 cup water
  • 1 {8 oz} package cream cheese, room temperature
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • course granulated sugar or colored sugar {optional}

Preheat the oven to 400 degrees. Place muffin liners in a muffin pan + spray with non-stick cooking spray.

In a medium bowl mix together the carrot cake mix, eggs, vegetable oil + water for approximately 2 minutes until well combined. In a stand mixer with the paddle attachment cream together the cream cheese, sugar + vanilla extract on medium speed until well blended + fluffy; approximately 4 minutes.

Place approximately 2 tbsps of the carrot cake mix into each muffin cup to cover the bottom. Then using a cookie dough scoop, I placed a dollop of frosting in the center of each muffin cup.

 

Then top each muffin tin off with another tbsp or 2 of carrot cake mix, until the frosting is covered. You can sprinkle on the course sugar, if you like. I think it adds an extra crunch to the muffin top. I had this colored sugar left over from a whoopie pie box kit.

 

Bake in your oven on the center rack for approximately 20 minutes or until a toothpick inserted into the muffin part {not the frosting center} comes out clean. Let cool in the pan for 5 minutes + then transfer to a wire rack to finish cooling.

Be warned! Your house will smell amazing + if you crack open one of those muffins before they have cooled, you will get a mouthful of molten lava hot frosting! Not that I would know from experience or anything…

Enjoy!

~katie

About these ads

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s