Tag Archives: frosting

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…



Vanilla Whoopie Pies Turned Cake Pops


I found a box of Brand Castle Vanilla Whoopie Pie Mix on sale at World Market + thought I’d grab it to try out. It has been sitting in the cabinets for a  few weeks now, so I decided to make something else with it.

Since I’ve never made cake pops before I had no clue where to start, but I knew the basics. Cake + frosting + mix it together + lollipop sticks = something like a cake pop.

So, here we go…

I gathered the ingredients mentioned on the box: milk, vegetable oil, an egg, butter, + powdered sugar

Preheat the oven to 375 degrees. In a medium bowl, mix together whoopie pie mix, milk, veggie oil + egg. Mix until well combined + set aside to rest while oven heats.

Line 2 cookie sheets with parchment paper (or grease them) and drop 1 tbsp of mix, leaving 2 inches between dollops. Bake for 8 minutes or until done. (I always like when recipes say “or until done”)

While whoopie pies are in the oven, I’ll make the frosting. Using a stand mixer, or electric mixer, beat the butter on high for 1 minute or until light + fluffy.

Add the frosting mix + powdered sugar; mix until just combined. Don’t stand over the mixer or you’ll inhale powdered sugar like I just did. Add milk + mix on high until desired consistency, adding more milk if needed.

Once the whoopie pies cooled completely, I crumbled them into a medium bowl. Add your frosting a little at a time + mix with your hands until it is the consistency of fudge. Cover the mixture and place in your fridge for at least 1 hour until it is firm.

Break the dough up into ping-pong size balls, place on a parchment paper lined baking sheet + refrigerate for another 15-20 mins.

Prepare your lollipop sticks, candy melts + veggie oil. Place your candy melts in a deep bowl and put in the microwave for 1 minute, stir, then continue for additional 30 min increments until they are thoroughly melted. Stir in 1-2 tbsp oil for a silkier consistency.

Take your lollipop sticks, dip into the candy melts approx 3/4 inch + then push into each cake pop about half way through. Let the candy set for 1-2 min.

Dip your cake pops directly down into the candy melts + turn to coat. Tap the cake pop on the edge of the bowl to rid of any excess candy.

Set your cake pops in a stand to set + decorate as you like. I bought this stand at Walmart for approx $3.00 or you can make one out of floral foam blocks, just make sure you cover it with plastic wrap so the block doesn’t flake into your cake pops!

That’s it! Even though I started with whoopie pies instead of a cake, they still turned out great + taste even better. Not bad for a first attempt. There are a few things I would change, such as mixing the oil in better with the candy melts. As they set I could see swirls in the candy shell.

Give it a try yourself!


Spice Cake Sandwich Cookies


Even though cake has its place, I just don’t like making them. We aren’t big dessert eaters in our house + every time we bake a cake, 90% of it gets thrown out. Cookies on the other hand… they give you the option to eat a few and give away a ton!

I wanted to try out my favorite cake, spice cake, via a cookie format. Nothing makes your house smell good like spice cake.

Spice Cake Sandwich Cookies

  • 1 box Spice Cake mix
  • 2 eggs (room temperature)
  • 3/4 cup shortening
  • 8 oz cream cheese (room temperature)
  • 4 tbsp butter (room temperature)
  • 2 tsp vanilla extract
  • 4 cups powdered sugar


Preheat your oven to 350 degrees.

In a stand mixer or large bowl, blend the cake mix, eggs, + shortening until all cake mix is integrated. I used the mixer paddle on setting 2 for 3 minutes.

Your dough will be thick. Line 2 cookie sheets with parchment paper + roll the dough into balls approx. the size of ping pong balls. You can always make bigger cookies if you want. Put in the oven and set your timer for 8 mins.


Once removed from the oven, let the cookies cool on the sheet pan for 2 minutes, then you can transfer to a wire rack to cool completely.


While the cookies are cooling, place the cream cheese, butter, vanilla extract + powdered sugar in your mixing bowl + blend together. I did mine in the stand mixer with the paddle attachment for 4 minutes.

Spread the filling onto the flat side of one cookie + sandwich with another. Makes approximately 24 sandwich cookies.