Carrot Cake Muffin Tops with Cream Cheese Frosting

For the muffins:
Preheat oven to 375ºF.

In a large bowl mix the sugar, oil and eggs together. Add in flour, baking soda, baking powder and cinnamon until thoroughly combined. Fold in carrots.

Spray muffin top pan (I use Wilton’s) with baking spray (I use Baker’s Joy) and fill each spot with about 2 tablespoons of filling. Do not overfill. You should get 24 equal-sized muffin tops.

Bake for about 8-10 minutes. Remove from pan and cool.

For the frosting:
Beat the butter and cream cheese for about 2-3 minutes. Add vanilla, powdered sugar and cream. Beat until combined. Add more cream if necessary to get to desired consistency. Pour icing into a sandwich size Ziploc bag, twist the top, snip off the corner and drizzle on cooled muffin tops.

Enjoy!