A handy spice cake mix becomes fabulous carrot cupcakes with shredded carrots and chopped walnuts. The mini cakes are eye-catching, too, when decorated with carrots piped on with prepared cream cheese frosting and parsley sprigs for the green tops.
—TASTE OF HOME TEST KITCHEN
PREP: 15 MIN. • BAKE: 20 MIN. • MAKES: 2 DOZEN
1package spice cake mix (regular size)
1 1/2 cups shredded carrots
1/2cup chopped walnuts
1teaspoon ground cinnamon
1can (16 ounces) cream cheese frosting
Orange paste food coloring
Fresh parsley sprigs
1. Prepare cake batter according to the package directions. Fold in carrots, walnuts and cinnamon. Fill paper-lined muffin cups half full.
2. Bake at 350° for 18-23 minutes or until a toothpick inserted near center comes out clean. Remove from the pans to wire racks to cool completely.
3. Frost cupcakes with 11/4 cups frosting. Place remaining frosting in a small resealable bag; tint with orange food coloring. Cut a small hole in the corner of bag; pipe a carrot on the top of each cupcake. Add a parsley sprig for greens.