4 oz package cream cheese, softened (from an 8 oz package)
¼ cup marshmallow fluff
½ cup confectioners sugar
½ tsp vanilla extract
Instructions
Preheat the oven to 375 degrees. Line 10 muffin cups with liners and set aside.
In a medium mixing bowl, sift together the flour, sugar, baking soda, baking powder, cinnamon and salt. Add the egg, milk and oil to the bowl. Whisk vigorously for two minutes, until smooth. Stir in the carrots.
Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, until a cake tester inserted into the center of a cupcake comes out clean.
Transfer to a wire rack and cool completely.
Once cooled, prepare the frosting.
In the bowl of a stand mixer, combine all frosting ingredients and whip until combined and smooth. Transfer to a pastry bag and frost cupcakes.
Recipe by Maine Course at https://mainecourse.bdnblogs.com/2015/03/25/recipes/carrot-cupcakes-with-cream-cheese-frosting/