Mini 24-"Carrot" Cupcakes perfect for a Bridal Shower

Ingredients:

Carrot Cake:

• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon salt
• 4 eggs
• 1 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 2 1/2 cups all purpose flour
• 2 teaspoons baking soda
• 1 cup vegetable oil
• 1/4 cup fresh milk
• 1 tablespoon vanilla extract
• 3 cups grated carrots
• 1 cup chopped walnuts

Cream Cheese Frosting:

• 8 ounces cream cheese
• 6 tablespoons butter, melted
• 3 cups powdered sugar
• 1 1/2 teaspoons vanilla extract

Instructions:

Carrot Cake:

Preheat oven to 350º. Combine flour, baking soda, ground cinnamon, baking powder, and salt in a mixing bowl then mix together to combine. Set aside. Beat the eggs in a separate mixing bowl, add in the granulated sugar and the light brown sugar, continue to mix until fully blended. Add in the vegetable oil, fresh milk, and vanilla extract then continue mixing until the mixture is completely smooth. Put in the dry flour mixture and continue mixing at a low speed. Mix in the carrot and walnuts. Pour the batter evenly into 60-75 mini cupcake liners or 24-30 regular cupcake liners. Bake for 11-15 minutes or until a toothpick inserted in the middle of one comes out clean with only a few crumbs. (NOTE: if you make regular sized cupcakes, the cook time will be more like 13-18 minutes.) Let completely cool before frosting.

• Cream Cheese Frosting:
• Beat the cream cheese using an electric mixer. Add in the butter and vanilla extract, then continue mixing until well blended. Add in the powdered sugar and mix until the texture becomes smooth. If the frosting is too runny add in 1/8 cup more frosting until desired texture is reached. 

Assembly:

• Once the cupcakes are completely cool, frost them with cream cheese frosting. For the diamond ring i have shown in the picture, you can get them at Michaels or even order them off Wilton's web cite. Place the 24-"Carrot" ring just deep enough so it will stay in place. 
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