Carrot Cupcakes

I made these yummy little things last night partly because I'd bought a ridiculous amount of organic carrots from BJ's Club, and partly because I'd received a cake decorating tool set for Christmas and wanted to start practicing with the tips :)  They turned out to be quite tasty, and a nice change from the traditional spiced, nutty carrot cake recipes I'd tried before. 

Carrot Cupcakes

12 tbsp softened butter
1 packed c finely shredded carrot
1.5 c sugar
2.5 c flour
2 tsp baking powder
0.5 tsp salt
1 tsp freshly ground nutmeg
4 eggs
0.5 c milk

Preheat the oven to 350 degrees.  Place mini cupcake papers in pans.  Blend the carrots with 0.5 c of the sugar.  Combine the dry ingredients in one bowl.  Cream the butter and remaining sugar together in another, then add the eggs one at a time, beating until smooth.  Add the carrot mixture, then begin mixing in the dry ingredients, alternating with the milk and finishing with the dry ingredients.  Fill the cupcake papers 2/3 of the way, and bake until set (toothpick inserted in the middle comes out clean).  Let cool, then ice with cinnamon frosting.

Cinnamon Frosting
12 tbsp softened butter (or replace 6 tbsp of that with vegetable shortening)
2.5 c powdered sugar
pinch of salt
0.25 c milk
2 tsp vanilla
2 tsp cinnamon

Cream the butter/shortening, then slowly add in the sugar, cinnamon and salt, alternating with the milk.  Stir in the vanilla and beat until light and smooth. 

I highly recommend sharing these generously with friends and neighbors... unfortunately making them miniature doesn't magically make them low-calorie treats!!