Easter Cupcakes!

This delicious cake has made me a believer that you always have to try it again even if you don't think you like something. It was so moist and soft and then topped with this smooth cream cheese icing(MmMm..homer gurgle) it just melted in my mouth. My hubby who is a carrot cake freak thought this was the best he has ever tried, at first I thought he was just being his usual dramatic self until I tried...

My kids liked this all by itself it really is wonderful on its own as well, and I feel good giving it to them because it doesn't have that much oil in it!! Which my hips are thanking me :)

Carrot cupcakes ingredients:

4         Eggs
3/4 C  Oil
1/2 C  Applesauce
1 C     White Sugar
1 C     Brown Sugar
2 Tsp  Vanilla
2 C     All purpose Flour
2 Tsp  Baking Soda
2 Tsp  Baking Powder
1/2 Tsp Salt
3   Tsp  Cinnamon
3 C     Grated Carrots

1. Preheat oven to 350F

2. In a large bowl  beat together Eggs, Oil,Aapplesauce, Sugar(both), Vanilla. Mix in Flour, Baking Soda, Baking Powder, Salt and Cinnamon. Stir in Carrots

3. Scoop mixture in cupcake liners and bake in Preheated Oven for 20-25 mins.

Icing Ingredients:

1/2 C Butter (room temp.)
1-8 oz Bar Cream Cheese (cold)
3-4 C Confectioners Sugar
1 Tsp Vanilla

Directions:
 In a medium bowl combine room temp. butter , cold cream cheese, and vanilla. Add in confectioners sugar 1 cup at a time until desired consistency and flavor. Beat until smooth and creamy!
Frost once cupcakes are cooled.

In my First batch my Cream Cheese was room temp which is why my easter basket cupcake looks all melty after putting it in the fridge over night it firmed up quite nicely and much easier to pipe with.