Mini Carrot Cupcakes

1. 1

   Preheat oven to 350u00b0F. Line 28 cupcake wells with paper liners.

2. 2

   Prepare cake mix according to package directions, substituting orange juice for water. Stir in orange zest, grated carrot and cinnamon. Divide between cupcake liners. Bake for 18-20 mins, or until a skewer inserted in the center comes out clean. Let cool then freeze for 1 hour.

3. 3

   Remove paper liners from cupcakes. Coat sides with a thin layer of frosting then roll bottom edges in chopped nuts. Transfer remaining frosting to a piping bag fitted with a star tip, like Wilton #20. Pipe decorative swirls on tops of cupcakes.

* Per serving · 4 servings · Values may vary.

No additional tips available.