Frosting Filled Carrot Cake Muffins

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


  • 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…



Weekends Were Made For…

Making Ginger + Hoisen Pulled Pork in the crockpot / Surprisingly tasty lunch at the Bayou Cafe, a place we haven’t eaten before / A walk down River Street where we saw these candy apples in Savannah Candy Kitchen ~ you could feel the sugar in the air / Dinner at Moon River with friends followed by a drink at Rocks on the Roof / Brunch + Sunday naps with husby / Fish + Shrimp Tacos for Sunday dinner

My gorgeous husband at Moon River Brewing Company

Hope you had a great weekend!


Recipe Roundup!

This week it is all about cinnamon + sugar. Probably the best combination there is out there. Agreed?

Cinnamon Sugar Bagels with a Cinnamon Sugar Glaze via Food Coma ~ I use Emma’s basic bagel ingredients + then insert my own add ins

Cinnamon Roll Sugar Cookies via Picky Palate ~ I opted not to include the cream cheese frosting… frosting does me in.

Stuffed Chicken Breast wrapped in Sage + Prosciutto via Gordon Ramsay’s Healthy Appetite ~ The lone dinner that Husby + I made this past week. I can’t say either of us were a fan of prosciutto… or maybe it was the brand I bought… but the rest of it was great!