Okay here we are. The ladies bought home the gold – thank you very much! Now it’s the guys turn. To get ready for the big game tomorrow, I made some carrot cake mini cupcakes. So easy, so tasty! I liked both the recipe and the cream cheese frosting recipe. I have a go to carrot cake recipe from my days at school, but they require overnight refrigeration of the batter and well, I’m just not that organized. Kind of spontaneous when it comes to cooking and baking.

So make these now, put the TV on at 6:45 tomorrow morning – just to make sure, grab some coffee, put these cupcakes in front of the family and cheer our team on to victory! Guys remember, play like girls and bring home the gold! Oh and of course, as always – enjoy!

1 cup all-purpose flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
3/4 cup canola oil
1 cup sugar
1 teaspoon pure vanilla extract
1 1/2 cups finely shredded carrots (from about 6 medium carrots)

Preheat the oven to 350° and line 12 muffin cups with paper liners or use 48 mini muffin tins with liners
In a medium bowl, whisk the flour with the cinnamon, baking soda and salt. In a large bowl, using an electric mixer, beat the eggs with the canola oil. Gradually beat in the sugar at medium-high speed and beat until thick, about 3 minutes. Beat in the vanilla. Fold in the dry ingredients with a rubber spatula, then fold in the carrots
Spoon the batter into the muffin cups and bake for 25 to 30 minutes, until a toothpick inserted in the center of the cupcakes comes out clean.
Fill a pastry bag fitted with a 1/2-inch plain tip with the Cream Cheese Frosting to pipe the frosting onto the cupcakes. If you do not have a pastry bag, use a knife to apply onto the cupcake.

Cream Cheese Icing
4 tablespoons unsalted butter, softened
4 ounces cream cheese, softened
1/2 teaspoon pure vanilla extract
1 3/4 cups confectioners’ sugar (8 ounces)

In a bowl, using an electric mixer, beat the butter with the cream cheese until smooth. Beat in the vanilla and confectioners’ sugar, then beat at high speed until the frosting is light and fluffy.

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