Cinnamon kicks up this easy do-together carrot cake cupcakes recipe. Your kids will enjoy adding the carrot-tops!
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Preheat oven to 350°F. Line 18 muffin cups with paper liners.
Combine the flour, baking soda, cinnamon, and salt in a large bowl. Combine the sugar, eggs, oil, and orange juice in another bowl and beat with a whisk until smooth.
Gradually add the wet ingredients to the flour mixture and mix until just smooth. Stir in the grated carrots. Divide the batter evenly between the prepared cupcake liners. Bake until golden brown and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Transfer to a wire rack to cool completely.
Tint 1/4 cup of the cream cheese frosting green and tint another 1/4 cup of the cream cheese frosting orange. Spoon each color frosting into a separate resealable bag.
Spread the remaining frosting on top of the cooled cupcakes and make smooth. Snip a small corner from each of the bags with the tinted frosting. Pipe carrots and the green tops on top of each cupcake.
Here's one way to get the kids to eat their veggies: Turn a yellow pepper into Ming-Ming!