Mini Carrot Cupcakes - cooking recipe

Ingredients

1 (16.5 oz) package yellow cake mix
2 None large oranges, zested and juiced
3 cups shredded carrot
1 tbsp ground cinnamon
2 (16 oz) tubs cream cheese frosting
1 cup pecans, chopped, toasted

Preparation

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