Carrot Cake Muffins with Whipped Cream Cheese Frosting
Hop to it! These Carrot Cake Muffins with Whipped Cream Cheese frosting, made with Belfonte Heavy Whipping Cream will please even the pickiest bunny. They’re the perfect addition to your brunch table or a quick snack on the go.
1 package Spiced Cake mix
1 cup Belfonte Vitamin D Milk
2/3 cup butter, melted
3/4 cup applesauce
2 cups grated carrots
1/4 cup golden raisins
For the Cupcakes: Preheat oven to 325* (350* for glass or non-coated pans). Line muffin tins with cupcake liners. In mixer, combine cake mix, eggs, melted butter and Belfonte Vitamin D Milk until gently combined. Then at medium speed, mix for 2 minutes. Add applesauce, then mix until well incorporated. Fold in grated carrots and golden raisins. Pour into cupcake liners, about 1/4 cup of mix in each. Bake for 20-25 minutes, until a toothpick inserted comes out clean. Cool completely on cooling racks.
For the Frosting: In a chilled mixing bowl, whip the Belfonte Heavy Whipping Cream for 1-2 minutes until stiff peaks form. Remove from mixer into another bowl and set aside. In the mixer, beat the cold cream cheese on high for 1 minute and then gradually add the vanilla and sugar. Beat until smooth. Add in the Whipped Cream to the cream cheese mixture and whip together for 30 seconds to a minute until well combined. Spread frosting on the cooled cupcakes or pipe through a bag. Serve immediately or chill in the refrigerator for best results.